Grilled squash WAS Question of the Week

[Guest guest]

They come out a little softer than a grilled porti. I slice them

lengthwise about 1/8 inch thick. Sometimes I marinate the strips

first. I'm picky about texture too - can't stand slimy or gelatinous

or most kinds of mushy. After the strips are grilled sometimes I lay

them in a roll and make a sandwich, or just roll them up and eat them.

 

For pumpkins, they make delicious soups as well as pie

 

hth,

Peace,

Diane

 

 

, Ginger Fitzsimmons

<matildalucet wrote:

>

> Diane wrote that she grilled summer squash. What is the texture of

> that like? Every so often I tell myself I should learn to eat squash

> other than an annual slice of pumpkin pie. I think I'm more phobic

> about the texture than the flavor for this veggie.

>

> -ginger

>