So great with the steam, piping hot😁
How did you season this?
Splash of soy sauce, salt (ofc) pepper, a bit of mixed herbs to fry up with the chalots. A bit funky but it works ;)
Shares like this make me a bit ashamed, as someone who’s mainly vegetarian (just a bit of meat, here and there), yet doesn’t eat squash nearly enough! 🙁
Meanwhile, like Ed Grimley, I must say that unknown CD / DVD / Blue-ray is teasing me…
It’s a bit awkward to handle at first but it’s easy to start with soups and progress from that
Soups & stews are indeed my main dishes, so I’ll get after that.
I guess one thing for me that I’ve never properly learned is how the heck to tell when a squash is best-used. Externally they tend to look exactly the same, but internally they can be… ready to eat, all the way to ‘desiccated five centuries ago,’ so to speak.
