tag:blogger.com,1999:blog-7184126423669640998.post3902634883668599360..comments2024-03-27T17:04:45.202-04:00Comments on Blue Starr Gallery: Potimarron and Yokohama SquashLinda Starrhttp://www.blogger.com/profile/04364078667554676592noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7184126423669640998.post-1434735537917564792014-08-29T16:22:18.201-04:002014-08-29T16:22:18.201-04:00Hi Joanne, thanks, I think any squash that has a t...Hi Joanne, thanks, I think any squash that has a thick skin should be baked for optimum flavor.<br /><br />Hi Sue, thanks they recommended cutting them up and baking them. I always put them in a shallow water bath but wondered if other's have tried other recipes.Linda Starrhttps://www.blogger.com/profile/04364078667554676592noreply@blogger.comtag:blogger.com,1999:blog-7184126423669640998.post-53794403069620065652014-08-29T15:54:51.340-04:002014-08-29T15:54:51.340-04:00Not varieties of squash I have ever seen - but fas...Not varieties of squash I have ever seen - but fascinating. Let us know what you make of them.<br />How did the stall-holder at the Farmers' Market recommend cooking them?Elephant's Childhttps://www.blogger.com/profile/06650565833097914052noreply@blogger.comtag:blogger.com,1999:blog-7184126423669640998.post-39572156299199215192014-08-29T08:55:33.551-04:002014-08-29T08:55:33.551-04:00They must be bakers, but I'd keep reading.They must be bakers, but I'd keep reading.Joanne Noragonhttps://www.blogger.com/profile/09834682329952369721noreply@blogger.com