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« Bauernbraten with freshly grated horseradish | Main | Roast rack of lamb with rosemary-scented butter beans »

Oct 31, 2005


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These look amazing! Do you serve them hot, warm or at room temp?


Hei Anne, room temperature is fine, but the squash can definitely also come straight from the oven...


Oh, I love that pumpkinseed oil. When I've had . . . accidents with it, I've found that those oxydising crystals (Vanish Oxy Action, Cillit Bang crystals etc etc) work brilliantly. Make a paste with a bit of water, spread it on the green disaster, and leave it for a bit. Works like magic.


yummy yummy in my tummy!


I bet these were delicious, a wonderful blend of flavors. I wonder how squash tastes with regular basil pesto?


johanna = thanks so much for coming out on saturday = it was great to meet you, sorry it all seemed to flash by so quickly. cant wait for you to bring all the UK bloggers to SF = sam

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