Quote:
I tried for an action shot of the spatula here....
Originally posted by
Alys
So logically the next step is to pop the tray into the oven and set the timer for 30 minutes. At thirty minutes take the squash out, stir and put back for another 30 minutes. (Repeat as often as necessary, we'll talk about that in a bit.)
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So logically the next step is to pop the tray into the oven and set the timer for 30 minutes. At thirty minutes take the squash out, stir and put back for another 30 minutes. (Repeat as often as necessary, we'll talk about that in a bit.)
If you’re impatient like I am, feel free to put it on convection bake. All that we are trying to achieve here is to create the roasted flavor, texture is not important, because the squash will cook even longer in the chicken stock before being pureed. But if they get mushy, that’s not a problem either. less
If you’re impatient like I am, feel free to put it on convection bake. All that we are trying to achieve here is to create the roasted flavor, texture is not important, because the squash will cook even longer in the chicken stock before being pureed. But if they get mushy, that’s not a problem either. less