Worth Posting again: Parmesan-roasted Butternut Squash

[joe]

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=201131

 

[curious1]

Off your topic, but wanted to tell you thanks for recommendation of TJ's Dijon mustard. Yum.

 

[joe]

Isn't it good? Grey Poupon can't hold a candle to it.

 

[angak1]

It's on my shopping list for January

 

[Marg CDN]

But better than Maille???

 

[charlie]

It's my go to dijon--spicier than Maille & Grey Poupon

 

[karennoca]

I don't care for Maille, but did a taste test with TJ's and Grey Poupon and TJ's

was certainly just as good as Grey Poupon, and I found that I was using it more often. Thanks for the reminder, I need to pick up more.

 

[Guest]

Will try this one. Thanks Joe. I just bought a butternut squash

 

[richard-in-cincy]

Me three, just got a nice butternut and I have fresh sage outside.

 

[richard-in-cincy]

What am I missing? I've tried it twice and didn't care for

the bitter aftertaste.

 

[pat-nocal]

It's my go to as well. Like it much better than Grey Poupon.

 

[Marg CDN]

This sounds like a good example of how heavy cream has the same function as butter but is much

more effective and so much easier to use, usually eliminating one or two steps and providing an improved flavour. I love to use it with chunky veg and root veg like this. Must try this recipe. The combination of sage and squash is unbeatable.

 

[traca]

I'm with you. I bought it...then threw it out.

 

[pat-nocal]

So interesting how tastes can vary. Like me with goat cheese (blech) yet others adore it.

 

[Marg CDN]

and cilantro

 

[angak1]

and thyme

 

[pat-nocal]

and lamb.

 

[joe]

and Grey Poupon.

Though I loved the old commercials with the chauffeur-driven limos.

 

[joe]

I use more sage than the three leaves called for. A lot of the reviews said the same.

In my opinion it is hard to use too much sage. And I agree that cream is the best medium for absorbing flavors and spreading them throughout a dish.