Squashblogging

Because catblogging is so 2004.  And because once Google has deemed you an expert in something you might as well run with it. 

Here's the Hubbard squash puree I made for Thanksgiving. .There are step-by-step pictures of the process of making it in this photo gallery.

First I cut the squash in half, then I scooped out the innards and baked the halves.  The part that I wanted to use as the serving bowl I only baked at 375 for about an hour, which meant it retained some rigidity, and of course meant I could only scoop out a fraction of the pulp that was inside it.  The other pieces I baked a lot longer, although I didn't keep track of how long.  Until they were saggy and soft.  I then sauteed onions and garlic in butter, and added the squash pulp. 

I realized I needed more squash pulp so I baked a second, smaller Hubbard.  I added lots of cream, some more butter, some chopped parsley, and salt and pepper to the puree and heated it all up in a big saucepan.  When it was ready to serve I scooped it into the squash rind and put it in the oven to stay warm.  I meant to top it with goat cheese crumbles, but I forgot those and left them in the refrigerator.  Yum.  It was good anyway.  Even my teenage cousins ate it with gusto. 

I'm particularly proud of using the squash itself as the serving platter.  It felt like a very Martha Stewartish touch.  I'm sure it's not original, but I'd never done it before and didn't have any instructions on how to do it, so it felt like I was making up the idea and guessing about how to go about it. 

Comments

[Richard Ames]

Photo gallery squash pics looked great. Ms. Stewartish, indeed!