Guest guest Posted May 19, 2009 Report Share Posted May 19, 2009 Yeah, I know it sounds weird. But I've been getting really hard 'bones', I guess like ribs, in my winter squash. Does anyone else get this? Could it be I'm cooking/scooping it wrong? Tips would be appreciated! (it's very un-dignified to have to be constantly pulling hard winter squash strings out of my mouth!) Thanks! Alyssa UC Sept 08 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 Hi Alyssa, Not sure what type of squash you are preparing. I eat the butternut squash and never had that problem. It is easier to bake it whole in the oven at about 350 degrees for at least an hour or till it's soft when you put a knife through it. Then, remove it, slice it open and let it cool a bit before you scoop out the seeds. Once it's cooled, peel the skin off and cut it up. Voilà! Yummy!!! GERDS and chronic C. SCD 13.5 months > > Yeah, I know it sounds weird. But I've been getting really hard > 'bones', I guess like ribs, in my winter squash. Does anyone else get > this? Could it be I'm cooking/scooping it wrong? Tips would be > appreciated! (it's very un-dignified to have to be constantly pulling > hard winter squash strings out of my mouth!) > Thanks! > > Alyssa > UC Sept 08 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 Hi Alyssa, Not sure what type of squash you are preparing. I eat the butternut squash and never had that problem. It is easier to bake it whole in the oven at about 350 degrees for at least an hour or till it's soft when you put a knife through it. Then, remove it, slice it open and let it cool a bit before you scoop out the seeds. Once it's cooled, peel the skin off and cut it up. Voilà! Yummy!!! GERDS and chronic C. SCD 13.5 months > > Yeah, I know it sounds weird. But I've been getting really hard > 'bones', I guess like ribs, in my winter squash. Does anyone else get > this? Could it be I'm cooking/scooping it wrong? Tips would be > appreciated! (it's very un-dignified to have to be constantly pulling > hard winter squash strings out of my mouth!) > Thanks! > > Alyssa > UC Sept 08 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 Hi Alyssa, Not sure what type of squash you are preparing. I eat the butternut squash and never had that problem. It is easier to bake it whole in the oven at about 350 degrees for at least an hour or till it's soft when you put a knife through it. Then, remove it, slice it open and let it cool a bit before you scoop out the seeds. Once it's cooled, peel the skin off and cut it up. Voilà! Yummy!!! GERDS and chronic C. SCD 13.5 months > > Yeah, I know it sounds weird. But I've been getting really hard > 'bones', I guess like ribs, in my winter squash. Does anyone else get > this? Could it be I'm cooking/scooping it wrong? Tips would be > appreciated! (it's very un-dignified to have to be constantly pulling > hard winter squash strings out of my mouth!) > Thanks! > > Alyssa > UC Sept 08 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 Alyssa;Funny you should mention this ... just this past week I also found lots of thick "strands" and "lumps" in the flesh of my winter squash (a variety called "BUTTER CUP" - which has a very thick green skin .. not the thin-skinned butternut). I suspect it has to do with the age and condition of the squash. Remember that this vegetable has (presumably) been harvested late in the Fall and held in storage for many months already. It may also have been exposed to unusually cold (maybe freezing) temperatures while in the warehouse. (In my neck of the woods, it has been a miserably cold winter - by Canadian west coast standards anyway - deep sigh).I usually oven-bake squash for a good hour. If I find "ribs" next time, I'm going to pulverize it and use in baking muffins!VivienSCD - 01/08 Hi Alyssa, Not sure what type of squash you are preparing. I eat the butternut squash and never had that problem. It is easier to bake it whole in the oven at about 350 degrees for at least an hour or till it's soft when you put a knife through it. Then, remove it, slice it open and let it cool a bit before you scoop out the seeds. Once it's cooled, peel the skin off and cut it up. Voilà! Yummy!!! GERDS and chronic C. SCD 13.5 months > > Yeah, I know it sounds weird. But I've been getting really hard > 'bones', I guess like ribs, in my winter squash. Does anyone else get > this? Could it be I'm cooking/scooping it wrong? Tips would be > appreciated! (it's very un-dignified to have to be constantly pulling > hard winter squash strings out of my mouth!) > Thanks! > > Alyssa > UC Sept 08 > Yahoo! Canada Toolbar : Search from anywhere on the web and bookmark your favourite sites. Download it now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 Alyssa;Funny you should mention this ... just this past week I also found lots of thick "strands" and "lumps" in the flesh of my winter squash (a variety called "BUTTER CUP" - which has a very thick green skin .. not the thin-skinned butternut). I suspect it has to do with the age and condition of the squash. Remember that this vegetable has (presumably) been harvested late in the Fall and held in storage for many months already. It may also have been exposed to unusually cold (maybe freezing) temperatures while in the warehouse. (In my neck of the woods, it has been a miserably cold winter - by Canadian west coast standards anyway - deep sigh).I usually oven-bake squash for a good hour. If I find "ribs" next time, I'm going to pulverize it and use in baking muffins!VivienSCD - 01/08 Hi Alyssa, Not sure what type of squash you are preparing. I eat the butternut squash and never had that problem. It is easier to bake it whole in the oven at about 350 degrees for at least an hour or till it's soft when you put a knife through it. Then, remove it, slice it open and let it cool a bit before you scoop out the seeds. Once it's cooled, peel the skin off and cut it up. Voilà! Yummy!!! GERDS and chronic C. SCD 13.5 months > > Yeah, I know it sounds weird. But I've been getting really hard > 'bones', I guess like ribs, in my winter squash. Does anyone else get > this? Could it be I'm cooking/scooping it wrong? Tips would be > appreciated! (it's very un-dignified to have to be constantly pulling > hard winter squash strings out of my mouth!) > Thanks! > > Alyssa > UC Sept 08 > Yahoo! Canada Toolbar : Search from anywhere on the web and bookmark your favourite sites. Download it now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 Alyssa;Funny you should mention this ... just this past week I also found lots of thick "strands" and "lumps" in the flesh of my winter squash (a variety called "BUTTER CUP" - which has a very thick green skin .. not the thin-skinned butternut). I suspect it has to do with the age and condition of the squash. Remember that this vegetable has (presumably) been harvested late in the Fall and held in storage for many months already. It may also have been exposed to unusually cold (maybe freezing) temperatures while in the warehouse. (In my neck of the woods, it has been a miserably cold winter - by Canadian west coast standards anyway - deep sigh).I usually oven-bake squash for a good hour. If I find "ribs" next time, I'm going to pulverize it and use in baking muffins!VivienSCD - 01/08 Hi Alyssa, Not sure what type of squash you are preparing. I eat the butternut squash and never had that problem. It is easier to bake it whole in the oven at about 350 degrees for at least an hour or till it's soft when you put a knife through it. Then, remove it, slice it open and let it cool a bit before you scoop out the seeds. Once it's cooled, peel the skin off and cut it up. Voilà! Yummy!!! GERDS and chronic C. SCD 13.5 months > > Yeah, I know it sounds weird. But I've been getting really hard > 'bones', I guess like ribs, in my winter squash. Does anyone else get > this? Could it be I'm cooking/scooping it wrong? Tips would be > appreciated! (it's very un-dignified to have to be constantly pulling > hard winter squash strings out of my mouth!) > Thanks! > > Alyssa > UC Sept 08 > Yahoo! Canada Toolbar : Search from anywhere on the web and bookmark your favourite sites. Download it now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 I've had this problem with both acorn and butternut squash, but less so in butternut. We've been cutting it and scooping it before cooking, which is quite the ordeal, so thanks for the cooking tip!AlyssaHi Alyssa,Not sure what type of squash you are preparing. I eat the butternut squash and never had that problem. It is easier to bake it whole in the oven at about 350 degrees for at least an hour or till it's soft when you put a knife through it. Then, remove it, slice it open and let it cool a bit before you scoop out the seeds. Once it's cooled, peel the skin off and cut it up. Voilà! Yummy!!!GERDS and chronic C.SCD 13.5 months>> Yeah, I know it sounds weird. But I've been getting really hard > 'bones', I guess like ribs, in my winter squash. Does anyone else get > this? Could it be I'm cooking/scooping it wrong? Tips would be > appreciated! (it's very un-dignified to have to be constantly pulling > hard winter squash strings out of my mouth!)> Thanks!> > Alyssa> UC Sept 08> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 Thanks for your reply Vivien! Pulverizing it is a good idea.AlyssaAlyssa;Funny you should mention this ... just this past week I also found lots of thick "strands" and "lumps" in the flesh of my winter squash (a variety called "BUTTER CUP" - which has a very thick green skin .. not the thin-skinned butternut). I suspect it has to do with the age and condition of the squash. Remember that this vegetable has (presumably) been harvested late in the Fall and held in storage for many months already. It may also have been exposed to unusually cold (maybe freezing) temperatures while in the warehouse. (In my neck of the woods, it has been a miserably cold winter - by Canadian west coast standards anyway - deep sigh).I usually oven-bake squash for a good hour. If I find "ribs" next time, I'm going to pulverize it and use in baking muffins!VivienSCD - 01/08 Hi Alyssa,Not sure what type of squash you are preparing. I eat the butternut squash and never had that problem. It is easier to bake it whole in the oven at about 350 degrees for at least an hour or till it's soft when you put a knife through it. Then, remove it, slice it open and let it cool a bit before you scoop out the seeds. Once it's cooled, peel the skin off and cut it up. Voilà! Yummy!!!GERDS and chronic C.SCD 13.5 months>> Yeah, I know it sounds weird. But I've been getting really hard > 'bones', I guess like ribs, in my winter squash. Does anyone else get > this? Could it be I'm cooking/scooping it wrong? Tips would be > appreciated! (it's very un-dignified to have to be constantly pulling > hard winter squash strings out of my mouth!)> Thanks!> > Alyssa> UC Sept 08>Yahoo! Canada Toolbar : Search from anywhere on the web and bookmark your favourite sites. Download it now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2009 Report Share Posted May 20, 2009 Thanks for your reply Vivien! Pulverizing it is a good idea.AlyssaAlyssa;Funny you should mention this ... just this past week I also found lots of thick "strands" and "lumps" in the flesh of my winter squash (a variety called "BUTTER CUP" - which has a very thick green skin .. not the thin-skinned butternut). I suspect it has to do with the age and condition of the squash. Remember that this vegetable has (presumably) been harvested late in the Fall and held in storage for many months already. It may also have been exposed to unusually cold (maybe freezing) temperatures while in the warehouse. (In my neck of the woods, it has been a miserably cold winter - by Canadian west coast standards anyway - deep sigh).I usually oven-bake squash for a good hour. If I find "ribs" next time, I'm going to pulverize it and use in baking muffins!VivienSCD - 01/08 Hi Alyssa,Not sure what type of squash you are preparing. I eat the butternut squash and never had that problem. It is easier to bake it whole in the oven at about 350 degrees for at least an hour or till it's soft when you put a knife through it. Then, remove it, slice it open and let it cool a bit before you scoop out the seeds. Once it's cooled, peel the skin off and cut it up. Voilà! Yummy!!!GERDS and chronic C.SCD 13.5 months>> Yeah, I know it sounds weird. But I've been getting really hard > 'bones', I guess like ribs, in my winter squash. Does anyone else get > this? Could it be I'm cooking/scooping it wrong? Tips would be > appreciated! (it's very un-dignified to have to be constantly pulling > hard winter squash strings out of my mouth!)> Thanks!> > Alyssa> UC Sept 08>Yahoo! Canada Toolbar : Search from anywhere on the web and bookmark your favourite sites. Download it now! Quote Link to comment Share on other sites More sharing options...
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