It rained overnight, and I noticed that one of my green butternut squash had split badly. I was going to toss it onto the compost heap, but it was a pretty nice, well-grown squash, so instead I cooked it on the grill next to the pork tenderloin. It was pretty good, mild flavored. But the interesting thing was the skin, which had turned nice and crisp on the grill, but as it was still green and tender, it was like eating a baked potato skin.
I may try a green acorn squash next.
Cooking green winter squash
hey thats a good discovery !
Very good with butter.
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