yesss! and any broth really could work here in substitute for more flavor, but beer and onions is a bomb combo, especially with brats

haha, good to know - thanks!

oof, that’s not good

yeah, that makes sense in your context - canned squash isn’t so bad, definitely not worth making from scratch.

I’m in a suburb where I have grown squash in my compost bin and gotten a harvest that lasted me a whole year, and that squash was some of the tastiest and had the most colorful of any squash I’ve had. The squash was also essentially free, a waste product, and in that context it seemed worth it (at least in some sense). However, it does take time and planning and a lot more work, and as you’re saying depending on who you’re baking for they may not appreciate it.

oo, I didn’t know this trick, thanks!

I only learned about Lemmy from word of mouth at work. I wonder if there’s a way to engage on Reddit in a way that will help migrate people to communities here? (Maybe that would violate Reddit rules, but certainly linking to Lemmy isn’t entirely disallowed, no?)

FYI, the trick to making caramelized onions is boiling the onions. After you cut up your onions and add them to your pan, add a small amount of water, enough that the water will cook out after a few minutes. The water will steam the onions and cook them more quickly, which will them make them faster and easier to caramelize.

Here’s a video to demonstrate: https://www.youtube.com/watch?v=Ovqhzil3wJw

This trick works well to make mushrooms more flavorful and all sorts of other foods!

I think it depends on the squash you use. Sure, buying a cheap pie pumpkin or butternut squash at the store might not taste that much better, but a home-grown squash or good local squash can far exceed the flavor of canned pumpkin. As usual, a lot of cooking is about using fresh, good quality ingredients.

cauliflower wings properly made are amazing, but you should definitely not follow a recipe that results in nasty mush 😆