Dear Barbara: We are getting into comfort food season and I want to make some butternut squash soup. The recipe says to quarter, seed and season the squash before roasting it. That seems like a lot of work when you’re just going to puree it anyway. Can’t I just peel, seed, cut it up and microwave it? It would save time and basically you are doing the same thing — cooking it. — Joanie from Lodi
Dear Joanie: I have done it both ways. Roasting the squash intensifies the flavor. It gives the soup a richer, fuller taste. I can only compare it to boiled potatoes verses baked potatoes. The texture and flavor are very different.
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