http://www.weeklydish.com/2006/11/08/butternut-again/ What I'm making for dinner each week, and how it gets to the table Fri, 29 Aug 2008 03:25:09 +0000 http://wordpress.org/?v=2.0 http://www.weeklydish.com/2006/11/08/butternut-again/#comment-19091 Sun, 12 Nov 2006 00:19:57 +0000 http://www.weeklydish.com/2006/11/08/butternut-again/#comment-19091 That looks great, as always! That looks great, as always!

]]> http://www.weeklydish.com/2006/11/08/butternut-again/#comment-19049 Sat, 11 Nov 2006 19:05:37 +0000 http://www.weeklydish.com/2006/11/08/butternut-again/#comment-19049 Hi Terry, Thanks for stopping by! I should have mentioned how I roast my squash; thanks for pointing out that omission. Here's an <a href="http://www.weeklydish.com/2006/01/11/cilantro-steak-and-veggies-i-didnt-know-i-liked/" rel="nofollow">exact recipe</a>, but basically I roast it with basalmic vinegar and cane syrup for a very long time, until it's falling apart. And, I haven't ever wilted the arugula on the pizza -- I like the contrasting texture the raw leaves provides -- but I bet it would be good wilted too. Hi Terry,
Thanks for stopping by! I should have mentioned how I roast my squash; thanks for pointing out that omission. Here’s an exact recipe, but basically I roast it with basalmic vinegar and cane syrup for a very long time, until it’s falling apart. And, I haven’t ever wilted the arugula on the pizza — I like the contrasting texture the raw leaves provides — but I bet it would be good wilted too.

]]> http://www.weeklydish.com/2006/11/08/butternut-again/#comment-18992 Sat, 11 Nov 2006 04:21:00 +0000 http://www.weeklydish.com/2006/11/08/butternut-again/#comment-18992 A fascinating mix of flavors! Think I'll have to try this. How do you cook the squash--like potatoes for mashing? Also, have you tried leaving the arugula whole and tossing it with some oil, then putting it on the pizza before baking it? I'm guessing it would wilt down like spinach and become more an integral part of it. A fascinating mix of flavors! Think I’ll have to try this. How do you cook the squash–like potatoes for mashing? Also, have you tried leaving the arugula whole and tossing it with some oil, then putting it on the pizza before baking it? I’m guessing it would wilt down like spinach and become more an integral part of it.

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