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"I've been looking for a squash side for my Thanksgiving menu. I have to say that I don't ever peel and boil squash, it's hard to peel it and the moisture makes most dishes "soupy". I cut it in half, scoop out the seeds and roast it then scoop out the flesh when it can easily be pierced with a fork. The flavor is much more intense. I plan to of..."
"I had misplaced my recipe, given to me by my grandmother so you are a lifesaver. The only thing I do different is I cut pie pumpkins in half and roast them in the oven then I scoop out the flesh to add to the soup and puree in batches. I garnish with chopped chives."