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| Posted: Mon Jun 23rd, 2008 08:51 pm |
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shadowcat-x
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Hmmm. . . I'm not a squash fan, but this sounds really interesting. Putting the squash in a blender would definitely take care of that nasty texture, which is my main objection to cooked squash-like products. I'm also curious as to whether it would cook up well using half and half instead of full cream. One of my hobbies is to take full-fat recipes and find low-fat (or no-fat) ways to duplicate them.
____________________ "If you could find some way to be a little bit less afraid of me, you'd see the voices that control me from inside my head say I shouldn't kill you yet" Skullcrusher Mountain--John Coulton |
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