tag:blogger.com,1999:blog-30502930.post7983928981049834860..comments2023-04-12T03:54:06.429-07:00Comments on Karinschickens: Almost done and cooking from scratchKarinhttp://www.blogger.com/profile/08024049516588006495noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-30502930.post-49725616926138017272009-10-23T01:25:49.327-07:002009-10-23T01:25:49.327-07:00I guess I need scooping lessons or something. Th...I guess I need scooping lessons or something. The peel keeps breaking off in pieces when I do it that way. I picking through the thing grabbing out pieces. If it were already peeled, which takes time, I would just mush it up and be done with it. The peeling is pain. I will perservere and I am sure get better at it. We have it so I should use it. Check back in a year. :o)Karinhttps://www.blogger.com/profile/08024049516588006495noreply@blogger.comtag:blogger.com,1999:blog-30502930.post-37705851530959305062009-10-22T20:06:25.112-07:002009-10-22T20:06:25.112-07:00Karin, you and other bloggers have commented in th...Karin, you and other bloggers have commented in the last few weeks about how much time squash takes. Am I boring in how I cook it, or what? I think it's one of the quickie veggies. Well, quickie as far as prep time, not cook-time. I grease a jelly roll pan, cut the squash in half, place it cut-side-down on the cookie sheet, and pop it in the oven for an hour or hour-&-a-half (depending on how hot the oven is for other things). When it's soft, I scoop it out with a spoon, dump it in a bowl, dot with butter, sprinkle on a little brown sugar, salt, pepper. It takes about 3-4 minutes more of my time than opening bags of frozen veggies. Quicker than slicing tomatoes. WAY quicker than preparing fresh green beans. Quicker than shucking ears of corn. Quicker than washing lettuce for a salad.Susanhttps://www.blogger.com/profile/16307213773466556564noreply@blogger.com