Anyway my favourite way with butternut squash is to peel it (using Matthew's method), chunk it, roast it with some beets and then mix it all up with chickpeas, feta, olive oil, sumac, and dried mint.

Long may the podcasts continue!

FINALLY BURNT OUT HIS SHTICK.

From the get-go, you two have the banter that the Car Talk boys only wish they could replicate, after their billion years in the biz.

My only concern is that you're going to burn out your "which sounds like a good rap / rock band name" shtick. (Our running bad joke has always been, "Fluffy White Bottom? I saw the open for Toad the Wet Sprocket at the Paladium back in '85.")

Keep up the great work!

http://foodtherapy4me.blogspot.com/2010/01/soups-on-part-ii-task-of-butternut.html

Thanks for the tips and salad idea, I really enjoy these podcasts!

Molly, as per the wonderful squash soup with pear and vanilla bean, I made that soup last May and adored it. I adore most kinds of squash soup, to the chagrin of the rest of the people I share my home and cook with.

Wonderful! More! More!
XO
Iris

I cut butternut squash a bit like pineapple – lop stalk end to form a flat base then cut in two from top down with a large, sharp, firm-bladed chef's knife, wider than the squash. Holding the handle and for extra force pressing the blade with flat palm and fingers curved away from the cutting edge (obviously!) can do the trick. Scoop out seeds, lay cut sides down, chop into wedges and cut or peel off skin. I can do this with quite knobbly Turk’s Turban but would probably stuff n roast small and knobbly squash whole. Skin off before cooking is better for our recipes as we oven roast squash wedges with oil and spices before making curry or spiced pumpkin soup. Would love Molly’s soup recipe – sounds great. Really glad you flagged up Casa Moro for your recipe. It’s one of my favourite cookbooks. Also love Moro for recipes like beetroot with cecina and sherry, almond, caper sauce – wonderful.

Have done a coconut slamdown but following good advice from Sunil Vijayakar’s 30-minute Indian did this in a plastic bag. Might be good with squash to avoid a dirty squash or a squashy sidewalk?
I sound very prim giving these tips but my kitchen when cooking is like a Julian Schnabel plate painting tho’ I do clean up after!

Thanks again and greetings from UK, Dormi

Have a great week.

I will definitely try the pear and cider version, just a little cider?

I've also had a squash curry, but it was at a South Indian restaurant. It was completely amazing - maybe I should try to replicate it at home sometime soon!