This year as the CSA progressed through the fall, I kept bringing our share of squash into the basement. I didn't have time to learn to cook it in the fall so I figured we would learn this winter. Squash is full of vitamins and lasts all winter. I'm not sure why folks don't eat more squash but my guess is that like everything else, we don't know how to cook it correctly.So what have we got in the basement in December? Squash, squash, squash.
Mike made a Hubbard squash soup yesterday with homemade turkey stock and homemade goats milk ricotta. It was fabulous. We'll be eating that soup for 3 days. 1 squash down and about 80 squash to go.
2 comments:
Sounds good. I look forward to seeing what else you do with your squash. :)
I have one last hubbard squash left on the back kitchen counter. I'll be sad to see it go. But I don't have a good place to store them in the basement (yet), so I can't count on it lasting all winter.
I think people think it's a lot of work to cook squash -- cutting it up, peeling it, etc. Plus then if you boil it, it gets kind of watery. Maybe they don't realize you can just cut it in half, scoop out the seeds, put it in a pan face down, and bake it till it's done. Then you scoop out the good stuff and you can do so many tasty things with it -- soups, pies, baked goods, eat it straight up, add it to all sorts of dishes. How can you go wrong?
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