This recipe is very good. I ended up slowly sauteeing it for a long time, and it was tender and tasty. It was easy to adapt to my tastes; I like some salt and pepper. Next time I make it, I think I'll add some ginger, too. To peel the squash, I cut it in half the long way (stem to blossom) and after cleaning out the seeds, I laid it down, cut side down and cut it into 1 to 2 inch wide slices. I then was able to slip a paring knife under the skin and remove it quickly. It only took a few minutes to peel it that way. I'll definitely make it again.
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This recipe is very good. I ended up slowly sauteeing it for a long time, and it was tender...