Comments on: Roasted Turban Squash With a Spice Crust http://www.breakawaycook.com/blog/2008/10/23/roasted-turban-squash-with-a-spice-crust/ simple, global, tasty Tue, 03 Jan 2012 17:49:54 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Stuart http://www.breakawaycook.com/blog/2008/10/23/roasted-turban-squash-with-a-spice-crust/comment-page-1/#comment-3833 Stuart Sat, 25 Oct 2008 20:23:02 +0000 http://www.breakawaycook.com/blog/?p=229#comment-3833 I wonder if salting it like zucs or eggplant would pull some of the water out before seasoning and cooking? I wonder if salting it like zucs or eggplant would pull some of the water out before seasoning and cooking?

]]> By: Eric http://www.breakawaycook.com/blog/2008/10/23/roasted-turban-squash-with-a-spice-crust/comment-page-1/#comment-3831 Eric Fri, 24 Oct 2008 03:19:16 +0000 http://www.breakawaycook.com/blog/?p=229#comment-3831 Lowering temp is probably a good idea, thanks tori. Texture: outside was crispy, inside was watery! Lowering temp is probably a good idea, thanks tori.

Texture: outside was crispy, inside was watery!

]]> By: Em http://www.breakawaycook.com/blog/2008/10/23/roasted-turban-squash-with-a-spice-crust/comment-page-1/#comment-3830 Em Fri, 24 Oct 2008 02:47:31 +0000 http://www.breakawaycook.com/blog/?p=229#comment-3830 How is the texture after baking? It looks prettu dry (but in a good way!) How is the texture after baking? It looks prettu dry (but in a good way!)

]]> By: Tori http://www.breakawaycook.com/blog/2008/10/23/roasted-turban-squash-with-a-spice-crust/comment-page-1/#comment-3832 Tori Fri, 24 Oct 2008 02:29:41 +0000 http://www.breakawaycook.com/blog/?p=229#comment-3832 I like cayenne with it. But yes, quite watery. I'd do lower temp for longer time to allow it to intensify I like cayenne with it. But yes, quite watery. I’d do lower temp for longer time to allow it to intensify

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