I like to sous vide my squarshes in a cort bullion for 98 hours at 88 degrees centigrade.
I use a palladium cathode and a platinum anode suspended in the premium, goat skin cooking bag in order to impart the correct mineral undertones.
After the short 98 hour cooking time, I sear the squarshes in a electric refractory oven lined with Himalayan salt crystals.
After that I smoke the squarshes in my Members Only Professional Series pellet grill using only Mahogany and Ironwood pellets.
I know better than that Jim. You think anything beyond salt and pepper is pretentious gourmet foo foo stuff.
