Wednesday, March 18, 2009

Even Better Way to Cook Squash

Folks, I previously told you how baking squash cut face down in a pan of water made all the difference in flavor. Well, this morning I had no carrots so instead of making the usual juice, I juiced a nice organic buttercup squash. It had a wonderful tang similar to what I get with my frozen banana ice cream.

Much better than baked.

I put in the entire thing, peeling, seeds, everything. I tried it straight, and then with a little ginger. Both great. I also kept eating the dross as it came out of the juicer.

I also ate some (again, seeds, everything) before it went through the juicer. This I liked the very best. If you thought you liked yams raw, try squash.