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Squash - Cast Iron Skillet Butternut, delicata, roasted on the stovetop in a cast iron skillet. Over medium heat in tallow or butter, saute:
delicata squash cut with the skin on OR diced and peeled butternut squash Roast until a bit browned. Put lid on as needed to steam for a thorough cook. Lid off again for more browning and to concentrate any liquid which may have formed. Be careful not to burn the butter. -The butternut squash was very good with a light sprinkling of cinnamon and a bit of maple syrup after it was roasted. Allow time for the syrup to cook into the squash and to cling to it.
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