...after I bought one to start cooking with, as an experiment in autumnal soups:
1) The name "butternut" is kind of endearing.
2) Everyone says online that it's so hard to cut and peel them, and it is a little harder than normal, but it's not really all that bad, the knife went through no problem, and my standard home potato peeler worked just fine.
3) The smell when you cut it open is a bit like watermelon, and the look and texture is very much like super unripe cantaloupe.
. . .
(You can totally see the genetic relationship, of melons and squashes.)
No comments:
Post a Comment