![]() (*) You can make a makeshift drop lid by cutting a piece of aluminum foil into a round shape slightly smaller than the pot you are using, then make a couple of holes in the center to let off a bit of steam while cooking.Serve the squash with some thinly sliced ginger. 3 Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar. While the squash is in the oven, slice the mushrooms and cook them in a skillet over medium-high heat with chopped shallot and soy sauce until they’re softened. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt. ![]() This will make the squash even more flavorful. 2 Halve each squash, then scrape out the seeds and stringy membranes. Place the squash halves cut side up in a roasting pan.
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