Well, just to update everyone on my decision and purchase... (Note: I tried to do this last week, but GardenWeb had a server problem which didn't allow me to Log In). After much research, visiting and "test driving" the Honda HRX217HZA and the Toro 20384 SuperRecycler (with Personal Pace) at our local mower shop, and talking with friends who own both brands, I purchased the Honda HRX217HXA, Given the excellent experience I've had with my 2003 Toro 20033 SuperRecycler, I was leaning very hard toward Toro. But, after testing both in my "real world environment" which includes quite a bit of mowing forward and backward due to all of the obstructions in the yard, the Personal Pace drive system was a bit awkward to use. Setting the Honda's "Cruise Control" of the HydroStatic drive at a convenient speed, and then just dropping the clutch bail when I need to reverse my tracks was much easier to use than the Toro's Personal Pace system. If I was just buying this mower for my use, and not also my wife's, I would have likely bought the Toro SR 20380 with the Variable Speed drive, instead of the Honda. At first, the Honda HRX was a bit intimidating with the two bails and two control levers, but after one mowing it's all very intuitive. Since this is my first walk-behind mower with the self-propelled feature, I must say it does make the job of mowing the lawn much easier. I do have one rather steep slope near our driveway that is more difficult with the Honda, and that's primarily due to the weight differential (Honda 102 lbs. vs. my old Toro 69 lbs.). The Honda wants to slide sideways down the slope when I'm mowing across the slope. The electric start is a very nice feature, and a God-send for my wife. The overall cut and mulching quality of the Honda appears to be on par with my old Toro with the SR deck design. One strange thing that I've noticed is that with the Honda it's a bit difficult to see the "track of the cut line or path" while mowing, whereas that was never a problem with the Toro. Why this is so, I really don't know, but I've found myself re-cutting paths that I've already cut with the Honda. Overall, I'm very happy with the Honda HRX, but check back with me in 10 years for a long-term comparison with my still like-new Toro 20033 SR push mower! ;) Thanks again for all of the input from everyone! saxman1... BTW, I have decided to restore the old Lawn-Boy Model 5274 2-stroke... I have found a person willing to rebuild and restore the D601 engine, so I will have a 19" easy-to-push trim mower here soon as well.

Lars it seems there is no one chart which describes the temperatures accurately here as there is such a difference from one end of the island to another. The south is much warmer and Santa Cruz - the capital city about a half hour drive from here on the east coast - has another temperature range again. Here's the official temps for Santa Cruz from the Spanish Office of the Environment: Coldest month Dec....mean temperature is 66.2 F. (19C) Warmest month Aug.....mean temp is 77F. (25C) Yearly mean temp is 70.16 F. (21.2C) That's taken from a study 1971 to 2000. Another range of temperatures comes from the north airport - Los Rodeos, and still another from the top of the volcano area. Sufficient to say that it's shirtsleeve weather during the day most of the year - except when it rains, or if you're hiking up on top of the mountain when there's snow LOL. One of my ex-work colleagues in Ibiza lived for years in Costa Rica and her sons now live permanently in San Jose. She told many stories of her interesting life there. One of my cousin's sons has also settled somewhere in Costa Rica. I hear many Canadians have retired there because of the beautiful climate and peaceful life. Lars if you like hiking then this is hikers' paradise. Our German friends love coming here and spending many days climbing all around the ravines and the volcanic area. There are many hiking groups here which organize and transport folks with buses to the main starting points for hikes from the easiest to those reserved for experienced alpine climbers. It is a common daily sight to see people walking around wearing German hiking shoes, shorts, walking poles and knapsacks. They will have just come off a bus after having been somewhere up in the mountains. The large older crater area at the base of the volcano is called "Las Cañadas" and it has an amazing lunar-like landscape, part of which was used in filming the original Planet of the Apes. You can see plenty of images of that on this Google image link. Teide is the name of the volcano. There was a cable car which ran nearly to the top which may still be in operation. My brother once took it and walked right up to the existing crater where it was hot, and the air was thin. Another beautiful hike is to the mountain hamlet of Masca. (Click to enlarge the photo at top left corner.) There the roads are so steep that I am nervous even driving in a car. There's a very steep hike from there down to the sea, where a small boat will pick up the hikers, but it's really for only the most experienced mountain climbers. Needless to say I haven't done that myself but I love to see the photos LOL. Ilisa I think everyone is feeling the cold right now even in Europe. A friend just e-mailed me that it's -0.4F in Munich, Germany right now ! Guess I shouldn't complain when I have to wear an extra sweater at night ! SharonCb

While ripping out a lathe & plaster wall in a bathroom rehab I found what initially looked like a very old piece of 1' copper pipe with a cap on the end but something was wrong here. It had a small hole about 1/8" diameter drilled through the center of the cap. It was completely covered with a black sooty dust so it was difficult to see what it was intended for. When I touched it i realized it was not attached to anything, just standing there leaning on the stud in the wall so I lifted it out and to my surprise I had an old lever action saddle rifle type BB gun. Out of curiosity I took a rag and wipe it off. It had a bit of very light surface rust but all in all it appeared to be in very good shape. Having grwon up on a farm in the late 50's & 60's I had my share of BB guns but this one was unusual. All the BB guns I ever saw had a small hole on the underside of the barrel where you poured BB's into the barrel but this one had no hole. How do you load it I wondered? I cocked the action and pointing it at some scrap wood i pulled the trigger, wham, it shot fine, or at least it shot a blast of air, but there were no BB's. Later that night while sitting at home I cleaned it up and was able to read the manufacturers name as "Daisy MFG, Model 16, Plymouth, Michigan." I then did an online search for Daisy Mfg and sent them an email to inquire about the history of this BB gun. They informed me that this was a single shot BB gun originally marketed as "A Daisy for a Buck", thats right folks, the original selling price back in the late 1920's or 30's was $1. They also stated that this was the only saddle rifle type BB gun they ever produced as a single shot.

Posted by wizardnm (My Page) on Thu, Oct 29, 09 at 8:35 It's time to pull out those favorite recipes and share with others. Squash can include pumpkin recipes too. Here are the general Cookalong guidelines for new posters and a reminder for all: Every two weeks we post T+T recipes for the *star* ingredient, including a picture is not a requirement but highly suggested. Each Cookalong will run about two weeks, at the end I will draw a name from all that participated in that Cookalong and that person will get to pick the subject of the next Cookalong. Please remember to check for your name if you participated! I'll be posting at the end of the current thread for the next one....and need you to get back with your ingredient choice by Monday night or sooner. I'll draw a second name on Monday night if I've not heard from the first. So, let's get started, this Cookalong on squash will run until Sunday night, November 8, 2009. I'm trying to link all the Cookalongs to each other, so here is the last one. Nancy Here is a link that might be useful: Link to Cookalong 13----Cheese Follow-Up Postings: o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, Oct 29, 09 at 11:03 Okay here we go with one I have posted before but it is a good one: BUTTERNUT SQUASH AND APPLE SOUP 4 Servings - 1 TBS olive oil 1 1/4 lbs butternut squash, peeled and seeded 1 medium leek, trimmed 1/2 onion, chopped 1/2 medium carrot 1/2 TBS fresh grated ginger 1/2 TBS fresh chopped thyme 1/2 teasp dried sage 1 small apple, peeled and cored 2 cups chicken or vegetable stock 1/2 cup unsweetened apple juice 1/2 - 15oz can cannellini beans chopped fresh chives sea salt and FG black pepper 1. Chop the leeks, using only the white and light green parts. Dice the butternut squash, carrot and apple into 1/2 inch cubes. 2. Heat the oil over a medium high heat in a large saucepan, then add the squash, leeks, onion, carrot, ginger, thyme and sage. Cook for 10 minutes or until the vegetables are slightly soft, then stir in the apple. 3. Pour in the stock and apple juice and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, for 20 minutes or until the vegetables are tender. 4. Pour half the soup into a blender or food processor (I used a stick blender) and pur until smooth. Return the purée to the saucepan, add the beans and cook for 2 minutes over a medium heat until hot and bubbling. Adjust seasoning and serve sprinkled with the chopped chives. Source: Adapted from - Rick Gallop's GI Diet Green-light Cookbook SharonCb o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Thu, Oct 29, 09 at 11:22 Sharon, that looks really good. Since I have a LOT of butternut squash in the garage that needs to be used, this is the perfect time for a Squash cook along. I have a recipe for bread that I think I'm going to try... Annie o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Oct 29, 09 at 11:29 I have two recipes for squash soup. One I need to make right away because I need to use up some celery and peppers which the soup has. The other recipe is for red lentil pumpkin which has been on my "to try" waiting list for a month. Meanwhile, I would like to try a yeast bread with squash, that sounds great. But one I can do in the bread machine!!!!!!!!!! (I'll post the recipes this weekend when I make the one soup.) o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, Oct 29, 09 at 12:37 Oh it is a good time for squash recipes right now. Especially since I'm "allowed" to eat it too. Annie I envy you since butternut is hard to find over here. Lots of squash but not too much butternut. Since I always seem to post these two soup recipes together, here's the other one: Roasted Garlic & Butternut Soup 6 - 8 servings (My own recipe. I always make too much!) 1 1/2 lbs butternut squash - after baking there should be about 2 cups of mashed squash 1 lg Spanish onion - peeled and cut into 8 chunks 1 medium leek - washed & chopped, including best-looking top green leaves 1 teasp cumin 1 head of garlic - sliced across top to expose cloves 2 - 3 cups chicken or vegetable broth 200 ml (about 3/4 cup) light cream or half & half olive oil fresh ground black pepper and salt to taste homemade garlic croutons (optional) & chopped flat leaf parsley Utensils needed: oven or toaster oven and roasting pan or tray, frying pan & lid, blender or food processor, large heavy saucepan with lid. 1. Preheat oven or toaster oven to 300F 2. Split, quarter and seed butternut squash, and arrange on roasting tray together with cut chunks of onion and head of garlic. Drizzle with a little olive oil and roast 1 hr or until all is golden and tender, including garlic. 3. Clean and chop leek, including top green leaves. Sauté in a little oil for in frying pan 5 minutes. Then add 2 cups of chicken broth, turn down to simmer with lid on until tender - about 12 - 15 minutes. 4. When butternut etc is cooked, scrape it from skin and place in food processor along with the onion, cumin, and some pepper. Squeeze the garlic cloves - which should be soft and buttery - from their skins and add to food processor. 5. Add some of the rest of the chicken broth and process to a puré. Gradually add the leek and liquid from pan. Process until all is smooth, adding more of the chicken broth as needed. 6. Place the mixture in the saucepan and gently heat. Add the rest of the broth as needed for the desired consistency.. Add the cream, reserving 2 TBS for swirling as a garnish when served. Check the seasoning - adding salt and pepper as needed. 7. Serve with a swirl of cream, chopped parsley and small homemade garlic-flavoured croutons. SharonCb o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Thu, Oct 29, 09 at 12:56 I love butternut squash and as a matter of fact, I roasted some last night! Here's one of my favorite soup recipes: Butternut Squash Soup 1 Tblsp Olive oil or butter 2-3 lbs Butternut squash, peeled, and diced into 1 inch chunks 3 large carrots chopped 1 medium onion chopped 1 Tblsp ginger(1"piece)minced 2 quarts of vegetable stock or chicken stock or cold water (I use chicken) 1 bunch parsley, chopped Pinch of: nutmeg Powdered ginger Curry powder Parmesan cheese Heat the oil or butter over medium heat in a large saucepot, sauté the squash, carrots, onion and ginger for 3 minutes, until they are lightly browned. Add the stock and some orange zest (if desired) and bring to a boil. Lower to simmer and cook uncovered for 35-40 minutes, until the vegetables are tender. Add the parsley, nutmeg, salt, pepper, ginger and curry to taste. Puree the soup with a handheld immersion blender, food processor or regular blender until smooth and creamy. Soup can be garnished with fresh sage leaves and Parmesan Crostini. Serves 4-6 people o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Thu, Oct 29, 09 at 15:07 I made this last spring and liked it so much I made a double batch for our soup party a couple of weeks ago! Sorry, I didn't take a photo....maybe next time! A couple of things I do differently: I brown the pork cubes a bit before adding to the crockpot, and I sub a couple of yukon gold potatoes for the parsnips, only because I am not a fan of parsnips. Hearty Pork Stew with Squash Source: Penzeys One 2/09 1-1/2 lb boneless pork loin roast, trimmed and cubed (I used boneless chops) 3 medium carrots, peeled and cut into 1/4" slices 1 medium onion, chopped 2 c peeld parsnips, cubed 1-1/2 c butternut squash, peeled & cubed 4 c chicken broth 1 T fresh sage or 1 tsp dried 2 tsp fresh thyme or 3/4 tsp dried 1/2 tsp salt 1/2 tsp pepper 3 T flour 3 T butter, softened In 4-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours. In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened. 6 servings Linda o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Oct 30, 09 at 8:59 Being a person who likes to buy in season, (and cheap), at this point there will hardly be a week that goes by when I'm not eating some type of squash dish. I have a gazillion T&T recipes, plus lots in the "to try" file. But not one for squash yeast bread, which is what I want to try in the bread machine. I have one recipe for it in Mollie Katzen's "Enchanted Broccoli Forest" cookbook, but it is a sponge method type bread and I am NOT going there (been there, done that, do not have the time or patience). Here's what I'm making this weekend, due to having the celery and pepper. Got it out of a vegetarian magazine but I don't know what it was called, it was NOT "Vegetarian Times." Neli's Pumpkin and Leek Soup (sorry, don't know who Neli is, but I think the article said it was someone's aunt in Australia.) 1 large or 2 small leeks (I'll probably use the cheaper onion option) 1 rib celery (I'll probably use two or three, just to use them up) 1 clove garlic 1 green pepper (mine is yellow) 2 tsp. oil 1 1/2 cup chopped fresh tomatoes (I'll use canned) 5 cups vegetable stock (I'm sure you could use chicken stock) 1 1/4 lbs. pumpkin or winter squash (I'll use the squash, I don't care for most pumpkins you can get in the store) 1/2- 3/4 tsp. oregano (I may use the last of the fresh stuff growing out in the garden) Fresh ground pepper and salt to taste. (Note: I add one can pinto beans to this) Cook leeks, celery, peppers, garlic and fresh tomatoes if using, in oil. Add stock, pumpkin, oregano, pepper, etc. Simmer 20 minutes. Garnish with fresh parsley to serve. Great with cornbread. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Oct 30, 09 at 9:42 I want to play, but I don't have time to post any recipes right now. I'll be back for a butternut squash risotto recipe, and maybe a few other recipes. I love, love, love winter squash. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Fri, Oct 30, 09 at 10:40 I received butternut squash in my veggie box this week. I didn't know much about this veggie so I picked a sweet sounding recipe to try and we loved it. Carmelized Butternut Squash Ina Garten 2 medium butternut squash (4 to 5 pounds total) 6 tablespoons unsalted butter, melted 1/4 cup light brown sugar, packed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by prairie_love (My Page) on Fri, Oct 30, 09 at 13:43 My favorite restaurant makes a butternut squash ravioli with sage cream sauce. If one of you can provide me with a T&T squash ravioli recipe, I'd love to give this a try. Ann o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Fri, Oct 30, 09 at 15:34 Lpink I have a squash bread recipe that I make in the bread machine. It's posted on my blog, although here it is Winter Squash Whole Wheat Bread 1 cup winter squash puree 1 Tbsp butter at warm room temperature or melted (you could sub oil if you want) 1/2 cup water 2 cups whole wheat pastry flour 1 cup all purpose flour 1/4 cup sugar (I use what ever sugar I am in the mood for, brown, sugar in the raw, turbinado, maple sugar...) 1 Tbsp vital wheat gluten (optional, especially if you use some white flour) 1 1/2 tsp kosher salt 1 3/4 tsp yeast Place the ingredients in your bread machine in the order listed. Turn it on and let the machine make you bread. (A note on measuring flour. When using a bread machine it is important to measure accurately as you will not have a chance to adjust the quantity of flour while kneading. Spoon the flour into the measuring cup and level it off with a knife. The amount of four I get when using this method id vastly different from when I use the measuring cup to scoop up the flour and then leveling with the knife, or sometimes just wiggling the cup to level.) If you don't have a bread machine you can still make this, because bread has been around for a long time and bread machines are a new thing. Just put the yeast in the water and allow to stand until bubbly in the bowl of your stand mixer. Add the butter, squash puree, sugar, salt and vital wheat gluten. With the mixer on low add the flour until the bread forms a ball that pulls away from the sides of the bowl. Continue kneading until the dough is smooth and elastic. I also have a recipe on there for pureed butternut squash with chipotle. This time of year I am trying to find uses for squash so the timing is excellent. -Robin Here is a link that might be useful: Chipotle Roasted Butternut Squash Puree o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Fri, Oct 30, 09 at 18:43 Here's a family recipe that uses pumpkin but could be adapted to use any mashed winter squash. If you're looking for an alternative to regular pumpkin pie at Thanksgiving, this might be worth trying. It was a favorite of my mom and her sister. Glyki Kolokithopita (Greek Pumpkin Pie) A real change of pace from the traditional Thanksgiving pumpkin pie. Crispy fillo layers, a delicately spiced pumpkin filling, drenched in a luscious light honey syrup. Different and delicious. Filling: 2 large cans pumpkin ½ cup sweet, unsalted butter 1 teaspoon salt ½ cup sugar 1 teaspoon cinnamon ¼ teaspoon ground cloves 1 cup finely chopped walnuts 1 cup golden raisins Syrup: 1½ cups sugar ½ cup honey 2 cups water Pastry: 1 pound fillo dough 2 cups finely chopped walnuts ½ - ¾ pound sweet, unsalted butter, melted Filling Preparation: In large saucepan, combine canned pumpkin, ½ cup butter (1 cube), and salt. Simmer over medium/low heat for 15 minutes to evaporate moisture and thicken; stir frequently and do not allow to burn. Remove from heat. Add sugar, cinnamon, cloves, raisins, and 1 cup walnuts. Set mixture aside. Syrup Preparation: In saucepan, combine sugar, water and honey. Bring mixture to boil. Continue to boil until syrup is slightly thickened, about 15 minutes. Remove from heat and set aside. Glyki Kolokithopita Assembly: Brush bottom and sides of 10" x 15" baking pan with melted butter. Layer about 5 fillo sheets for bottom of pita. Do not cut bottom fillo sheets to pan size; keep sides up. Brush butter between each layer of fillo; brush sides. For next 5 fillo sheets, brush with butter and sprinkle with chopped walnuts. Spoon in pumpkin filling; spread evenly. Fold fillo sides over to completely enclose filling and brush generously with butter. Cut remaining fillo sheets to pan size. Layer next 5 fillo sheets, brushing with butter and sprinkling with chopped walnuts. Layer last fillo sheets, brushing butter between each layer only. Trim excess fillo dough from sides and corners of pan. Brush top generously with butter. Cut through top 3-4 fillo layers only; do not cut all the way through. Bake pita at 350° for 50 60 minutes; pita should be light, golden brown. Let cool for 15 minutes. Pour syrup over warm pita. Let Glyki Kolokithopita cool and absorb all of syrup before cutting all the way through, at least four hours or over night Do not cover until completely cooled. Serve at room temperature or cold. Refrigerate leftovers. (If you're really bored, I can post a link to watch a decade old video of me preparing this dish.) o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by jessyf (My Page) on Fri, Oct 30, 09 at 19:32 I'll watch that video, Shambo, link away! o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Oct 30, 09 at 19:59 Here's the butternut squash risotto recipe I promised. I'm sure I must have posted this one before, probably on one of the old risotto threads, but I'll do it again. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop Risotto with Butternut Squash and Sage 6 cups vegetable stock 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, minced 6 large fresh sage leaves, minced, plus 8 leaves for frying (optional) 1/2 small butternut squash, (about 1 pound), stringy pulp and seeds discarded, peeled and cut into 1/2-inch cubes 1/2 cup white wine 1 1/2 cups Arborio rice 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table Salt and freshly ground black pepper 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and saute over medium heat until translucent, about 5 minutes. Stir in the minced sage and cook for 30 seconds to release the flavor. Stir in the squash and cook for 2 minutes, stirring often to coat the pieces. 3. Add the wine and 1 cup of the warm stock and bring to a boil. Reduce the heat to low, cover and simmer until the squash is very tender, about 25 minutes. (If the pot runs dry, add more warm stock as needed.) Uncover the pot and cook off any extra liquid. 4. Using a wooden spoon, stir in the rice and cook for 1 minute. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 25 minutes. (Add hot water if you run out of stock.) 5 Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon of butter and the 1/2 cup cheese. Add salt and pepper to taste. Divide the risotto among individual soup bowls and garnish with the fried sage leaves, if using. Serve immediately with more grated cheese passed separately at the table. ***** That caramelized butternut squash recipe of Ina Garten's sounds remotely similar to something my son did with acorn squash. Well, the brown sugar part's similar, lol. I don't remember exactly what he did, but it was a very simple dish, and quite delicious. Okay, I just called him, and here's what he says he did. It's still vague, as he didn't measure, but we'll just say the ingredients are to taste. Baked Acorn Squash with Brown Sugar Acorn squash cut in half - 1/2 per person, or 1 per person if they're really hungry butter - softened enough to spread easily Brown Sugar - maybe a couple of tablespoons per half squash, or to taste. Bourbon (optional - that was my idea) Salt and pepper to taste Scoop the seeds out of the squash. Spread the butter on the cut side of each squash, actually mashing it into the hollowed out part. Smash (his word) an ample amount of brown sugar into the hollowed out part of the squash. If using bourbon, drizzle a little bit, about a teaspoon to a tablespoon, over the same area. Season with salt and pepper to taste if desired. Place the squash cut side down (yes, he insists that's correct) on a baking sheet and bake at 375 for about 30 minutes. You can turn the cut side up during the last 5 to ten minutes of cooking if it needs browning. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Fri, Oct 30, 09 at 20:23 Sally, I just finally got the hang of making risotto. And I love the idea of adding butternut squash. Thanks for the recipe. Jessy, here's the link. We made it about ten years ago, and I haven't looked at it for a while. I only hope I haven't embarrassed myself... Here is a link that might be useful: Kolokithopita o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Oct 31, 09 at 13:34 Shambo that video is AWESOME! If I had more patience with dough I would make that in a nano second, considering pumpkin pie and backlava are two of my favorite desserts! Also thanks RobinKate for the bread recipe. Today is a gray day and I think I am going to warm up the kitchen by baking bread! o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Sat, Oct 31, 09 at 19:52 Lpink, thanks for the kind comments. And RobinKate, I've also copied the yeast bread recipe. I really like the idea of a more savory yeast bread made with pumpkin/winter squash rather than the usual sweet quick breads. I bet it would make really good dinner rolls. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Nov 1, 09 at 9:37 The bread was very good! I had it for breakfast this morning with cinnamon sugar. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Sun, Nov 1, 09 at 10:58 Glad you liked the bread!! I sometimes add some cooked cracked wheat to the recipe and I prefer it that way, I am still working on the perfect ratios for that in the bread machine. It is based on my regular/evryday bread recipe. Shambo, there are many savory applications for pumpkin/squash puree. it adds moistness and flavor to waffles, pancakes, bread, rolls... Plus a ton of vitamins. Your video is great. So nice to "meet" you. Somewhere I think I have a recipe for pumpkin cinnamon rolls I want to try. The question is where? -Robin Here is a link that might be useful: My Everyday Bread Recipe o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Nov 1, 09 at 11:35 robin, the recipe I have been keeping to try is a cinnamon loaf, one of those you roll up like cinnamon rolls and then you have the spiral of cinnamon filling when it's sliced. I've got to find it. shambo, that was a great video. I love pumpkin pie filling, but not pie crust so much, so this might be a good option, thanks. Annie o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 1, 09 at 12:52 Boo hoo hoo, my computer just doesn't do videos very well any more. DH says it's because it's too old to upgrade to the level needed to play the videos. I tried to watch your video, Shambo, but it just doesn't translate to my computer. The vidoe goes in wa-a-a-ay slo-o-o-w, stop, start motion. I can't even do you tube. :-( Anyway, I want to try your recipe, Shambo, but I have a couple of questions. Do you brush the butter between the first 5 pieces of fillo, or do you lay 5 pieces down, then brush with butter, then add the next 5 pieces, or do you brush butter between each and every piece of fillo, then starting to add the walnuts between pieces 6 thru 10? I'm thinking it's the latter, but I'm not completely sure. Also, could it be made with a 9x13 inch pan, or slightly smaller? My pans are either a bit smaller or larger than what your recipe calls for. It looks so good, though. I hope you enjoy the risotto if you make it. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Nov 1, 09 at 13:01 Here is a squash soup I made last week. It was really good. The changes I made: I used one big squash, don't know the name but it was not butternut or acorn. I did not make the croutons, but they sound like it would make the dish. I used evaporated milk (all I had). Winter Squash Soup with Gruyère Croutons Bon Appétit : December 1996 Serves 8 Ingredients Soup 1/4 cup ( 1/2 stick) butter 1 large onion, finely chopped 4 large garlic cloves, chopped 3 14 1/2-ounce cans low-salt chicken broth 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds) 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds) 1 1/4 teaspoons minced fresh thyme 1 1/4 teaspoons minced fresh sage 1/4 cup whipping cream 2 teaspoons sugar Croutons 2 tablespoons (1/4 stick) butter 24 1/4-inch-thick baguette bread slices 1 cup grated Gruyère cheese 1 teaspoon minced fresh thyme 1 teaspoon minced fresh sage print a shopping list for this recipe PreparationFor soup: Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.) For croutons: Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Sun, Nov 1, 09 at 14:11 Robin, I followed your link. I'm always on the lookout for cracked wheat bread recipes. So far I've got a couple that I like, but I definitely want to try yours. I've got a bread machine, but don't like the crust when it does the baking, so I always bake in the oven. But the machine sure helps with the kneading and rising. Sally, regarding the filo, you separate all the filo leaves with a good brushing of butter. For a savory pita like spanakopita, my family used olive oil between the sheets and saved the butter for the top. As an aside, one of my uncles married a non-Greek girl and she tried once to save calories & fat when making baklava. She didn't brush the individual pastry sheets with butter, just a bit on the pan bottom and a bit on the top. All the filo just kind-of glued itself together and became a big soggy mess swimming in syrup. I'm sure using a 9x12 pan would work too. Lately my grocery stores have been selling a different size of filo, made specifically for the 9 x 12 pans. Since all my family recipes call for the larger 14 x 18 sheets, I have to play around with adjusting the filo sheets to my larger pans. I do a lot of overlapping. I've actually got two large pans handed down from my grandmother to my mother and now to me. Here is a link that might be useful: Frozen filo dough sizes available o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Nov 1, 09 at 14:14 A salad I made a couple of months ago and took to a work potluck. It was good; different. The only changes I made is using brown lentils instead of green and I used squash instead of pumpkin. Spiced Pumpkin, Lentil, and Goat Cheese Salad Bon Appétit : October 2009 by Ross Dobson Makes 6 servings This fall salad balances earthy, tangy, sweet, and creamy flavors. Ingredients 3/4 cup French green lentils* 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash 3 tablespoons olive oil, divided 1 teaspoon ground cumin 1 teaspoon hot smoked Spanish paprika** 1/2 teaspoon sea salt 4 cups baby arugula 1 cup soft goat cheese, crumbled 1/4 cup thinly sliced mint leaves 1 tablespoon red wine vinegar Preparation Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Mon, Nov 2, 09 at 10:32 Annie, I often do that with my cracked wheat bread, I use melted butter, cinnamon and sugar in the swirl. It comes out too sweet for our tastes without the butter. It makes amazing french toast. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Mon, Nov 2, 09 at 11:59 This recipe caught my eye at FoodGawker..because it's so simple and I have all the ingredients. And while you are there put in pumpkin and/or squash into the search...and be tempted and teased by Food Porn. Here is a link that might be useful: Baked Feta Pumpkin o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Nov 2, 09 at 14:50 This is one that we really enjoy...... Butternut Squash Ravioli Filling 1/2-3/4 large butternut squash, peeled,seeded and chopped 1 teaspoon ground nutmeg ¼ lb prosciutto chopped fine 1/2 cup ricotta cheese salt and pepper Wonton Wrappers ¾ cup butter 1 ½ tbsp fresh sage Steam squash until easily pierced with a fork. Saute prosciutto in a bit of EVO until just warmed through. Mash squash, and add spices, cheese, proscuitto and salt and pepper. Cool. Drop a spoonfull of filling in the center of each wrapper, moisten edges with water, and cover with a separate wrapper. Pinch edges together and refrigerate until needed. Cook ravioli in boiling salted water for about 3 - 5 minutes, drain, and serve with preferred sauce. Brown Butter Sage Sauce 3/4 cup of butter in a saucepan over med-high heat until butter turns brown. Interestingly enough, this is what happened: frothy, clarity with butterfat globs, clear, frothy, then brown under the froth. Take off heat, and whisk in 1 1/2 tbs. of fresh sage. Keep warm on low heat on back burner. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by adoptedbygreyhounds (My Page) on Mon, Nov 2, 09 at 17:04 The Sunflower Cafe is a vegetarian restaurant in Atlanta and this is one of their entrees. I have made this several times, sometimes I leave off the acorn squash! As the chef said, the recipe is very "harvesty" and colorful. Café Sunflowers Stuffed Acorn Squash Hands on time: 25 minutes Total time: 1 hour and 30 minutes Serves: 4 Ingredients: 4 medium acorn squash 4 tablespoons soy margarine, melted 4 teaspoons honey Paprika Salt 1/4 cup vegetable or olive oil 1 cup sliced button mushrooms 1 cup shredded red cabbage 1 cup shredded carrots 1/2 cup corn kernels 1/4 cup dried cranberries 1/4 cup raw chopped walnuts 2 tablespoons cooked wild rice 1/4 cup cooked navy beans 1 tablespoon minced fresh garlic 1 1/2 teaspoons herbes de Provence (basil, marjoram, savory, rosemary, thyme and lavender) 3/4 teaspoon dried tarragon Pinch coriander Pinch black pepper Pinch allspice 1 cup chopped fresh spinach Instructions: Preheat oven to 375 degrees. Cut the top quarter off the squash. If necessary, cut a coin size off the bottom ridges so the squash can stand upright. Scoop out the seeds. Brush the inside of each squash with the margarine. Drizzle with the honey and sprinkle with paprika and salt. Place the squash in a large baking dish. Add water to the pan to 1/2 inch deep. Cover the pan with foil, making four 1-inch slashes as vents for the steam to escape. Bake for 1 hour or until a toothpick can go easily into the squash. Heat the oil in a saute pan over high heat. Saute the mushrooms until lightly browned, about 3 minutes. Add the cabbage and carrots and saute for 3 minutes. Add the corn, cranberries, walnuts, wild rice, navy beans and garlic and saute for 2 minutes. Add the herbes de Provence, tarragon, coriander, black pepper, allspice and a pinch more of paprika; stir well. Season to taste with salt. Stir in the spinach and remove from the heat. When the squash are done, stuff them with the filling. Serve hot. Notes: This entree is so beautiful, it can be served on your nicest occasions. But be very careful when seasoning the filling: With each taste, you'll be tempted to, you know, check again to make sure there's enough, uh, salt. Yeah, salt. Better taste one more time . . . before you know it, you won't have enough filling left for the squash. Nutrition: Per serving: 530 calories (percent of calories from fat, 48), 9 grams protein, 66 grams carbohydrates, 10 grams fiber, 30 grams fat (4 grams saturated), no cholesterol, 169 milligrams sodium. Harvest 1 Harvest 2 Here is a link that might be useful: Sunflower Cafe's recipe o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Nov 8, 09 at 12:49 Adoptedbygreyhounds thanks so much for sharing that gorgeous picture! I would love something like that. Stuffed squash is so fun, but I rarely make it. Not worth the extra work for single-me and hard to keep and reheat at work, which is where I eat the majority of my meals. I need hash food one can eat by just reheating and scooping up. I could make stuffed squash and then scoop out the filling for the leftovers, but what I tend to do is bake it and scoop it first, then make a casserole type melange, or a skillet melange. I also do peeled butternut a lot. I'd be interested in any spaghetti squash recipes. I tried it for the first time last year, it was good but NO WAY resembled spaghetti, so my plan to serve it with spaghetti sauce died. I liked it with just butter, salt and pepper and maybe some parm. cheese. Seems like it would be better for that butternut lasagne than butternut--more texture and flavor. I make butternut lasagne and didn't really care for it--too bland. I think it was the cheese sauce, it overpowered the squash, IMHO, because I had pumpkin ravioli with sage brown butter sauce at a restaurant and it was FAB. Here's one recipe which would be great to serve as a side dish for Thanksgiving if you have a vegan in attendance. Also just plain good. It's from my Williams and Sonoma Vegetable Cookbook, one of my favorite cookbooks. Not one really unusual recipe in it, but just great versions of the tried and true, and really inspiring photos to go along. A good book to put on your Christmas gift list to give to a vegetable gardner, CSA member, or just someone who loves veggies or is trying to amp up their vegetable intake. Pumpkin Baked with Tomatoes and Rosemary, from Williams and Sonoma's Vegetable cookbook 1 2 lb. baking pumpkin or winter squash (I used a butternut) 4 TBLSP EVOO Salt and freshly ground pepper 1 yellow onion, chopped 3-5 cloves garlic, minced 2 cans (12 oz. ones) chopped tomatoes Pinch sugar 1-2 tsp. minced fresh rosemary (less than half that dried.) Peel the squash/pumpkin. Slice into 1/2 inch slices and fry in 3 TBLSP of the olive oil until just browned, about 6 min. total. Add more oil if needed to prevent sticking. Drain the pumpkin on pieces of paper towel to soak up extra oil. Add more oil to the pan if needed, and sautee the onion and then add the garlic at the end. Then add the tomatoes, salt, sugar and rosemary. Saute until flavors blend. It will take 15-20 minutes for this mix to get saucy. Preheat the oven to 350 degrees for the last step. Now assemble the squash and sauce in a casserole or baking pan for the oven, (they suggest 11 or 12 inches square or a 13 x 9 inch rectangle). Arrange layers of sauteed pumpkin alternately with layers of sauce, ending with sauce, (should have 3 layers of each according to the recipe). Drizzle the top with the reserved 1 TBLSP EVOO. Bake until the top is glazed brown in spots and the pumpkin is tender when pierced with a knife in spots, (30-35 min.). Check after 25 min. to prevent overbrowning. Remove from oven and serve hot or at room tem. Lpink's notes. You may have to sautee the pumpkin/squash longer than 6 min. to get it tender. Also may need more oil and possibly more tomato sauce. I'll bet you could skip the layering and just throw the sauce over the pumpkin, top with some parm. cheese under the broiler and serve as a stew. I'm lovin' the idea of feta with pumpkin. Here's a pic I scanned from the cookbook. ACTUAL results may not be this photogenic, lol! (At least if you're me). o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Nov 8, 09 at 13:21 I'll be playing today but I am soooooooooo boring! I'm doing a turkey and one of the sides will be roasted butternut squash with olive oil, thyme and rosemary. One of my favourite, and I'm really looking forward to it. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by teresa_nc7 (My Page) on Sun, Nov 8, 09 at 14:23 Did you specify winter squash? I made some corn chowder today and added a little diced zucchini to it as I had a piece left over from vegetable beef soup earlier this week. You don't really taste the zucchini with the creamed corn, bacon, potato, onion, chicken stock, and cream. But it added another vegetable and the zuke didn't go to waste....and that's a "good thing." o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 8, 09 at 17:50 I'm thinking any squash is acceptable. It all looks and sounds so good I'm having trouble making up my mind. Lpink, your last entry looks so good I wanted to make it, but I'm out of canned tomatoes, so I think I'll make the Caramelized Butternut Squash that Joan posted, except I'm thinking of tinkering with it just a little. For one thing, my one lonesome little butternut squash from my garden is quite small, and I have one large acorn squash, so I think I'll cut up both kind and have a medley of 2 squashes. We'll see how that works. Shambo, I tried your video again, and it worked! That's a great video, and it helped a lot to see you assemble the pie. You should be on Food Network. I was hoping to make it, but I forgot to buy the fillo, and only got one can of pumpkin. That's what I get for going to the store after work without a list. I will try it sometime, though. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Nov 8, 09 at 18:11 You're all making me want to like squash! I keep trying but can't seem to enjoy it. Except for those zuchinni fritters....LOL I'll be back later to pick a name from the hat.... Nancy o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Sun, Nov 8, 09 at 20:38 I baked a ham earlier this week and we had Roasted Butternut squash as a side. I like the addition of rosemary. Home Cookin Chapter: Recipes From Thibeault's Table Butternut Squash (Roasted) ========================== Adapted from: Sugar in the Raw Butternut Squash 2 Tablespoons olive oil 1 Tablespoon fresh rosemary 1 tablespoon brown sugar salt pepper . Cut the butternut squash into 1 inch cubes. Coat the squash with the olive oil. Mix together the sugar, rosemary, salt and pepper and toss with the squash. Place in a shallow roasting pan and roast in a 375°F oven until the squash is tender. Watch carefully so that the squash doesn't burn. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Nov 8, 09 at 22:43 Here we go..... drum roll.... I'm reaching in and pulling out a name of the above posters! Who is going to pick the next Cookalong *star* ingredient???? It is....omg....it's the last name I added to the hat.... AnnT!!!!!! Ann, if you will post on here what our next ingredient focus is to be, I'll set up the next thread... Nancy o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 8, 09 at 23:15 Huh, I thought we had till the end of Sunday night. Well, here's my entry anyway. I made the roasted butternut squash that JoanM posted. I used my one and only lonely butternut squash from my garden this year. I love simple recipes that have great flavor, and this one does. I also made a recipe for Dahl that I heard on Splendid Table today to go with the squash, some brown rice, and I sauteed some Mustard greens from my garden , (I think it was mustard, I can't remember what I planted, but it was either mustard or Chinese Cabbage) to round it out and have something other than brown. close up of caramelized squash Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Mon, Nov 9, 09 at 0:25 Thanks for organizing each Cookalong Nancy. My choice is Potatoes. So versatile, lots of different varieties and can be used in just about every course - soups, appetizers, salads, main dish, sides, breads even desserts. Ann o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 9, 09 at 8:03 Thank you Ann, that a great choice. I don't think I have ever known anyone who didn't like potatoes. It's one of those basic's that we all enjoy and I know I never get tired of trying different recipes. There are so many things to make from potatoes, I hope everyone posts their favorite and special recipes. Here's the connecting link to the next Cookalong. Nancy Here is a link that might be useful: Cookalong #15 ----------- POTATOES o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Nov 9, 09 at 10:50 Sally, your dal looks yummy! It reminds me of the squash dish I have been eating all week--yellow split pea and squash soup. I didn't post the recipe because it was just OK, not bad but I won't make it again due to the recipe being unclear. Also, the split peas must have been way too old because their texture wasn't all that smooth in the soup even though I cooked and cooked them. Squash and lentil is a good combo in my book, but I have better curried split pea soup recipes and curried pumpkin soup recipes which I could use in the future to make this soup combo. Adding yellow split peas is a good way to ramp up the protein content of squash soup, if you are a veggie like me and are concerned with such things. I'm very excited about potatoes, as I eat them a lot due to their low price, versatility, and general yumminess.