Wednesday, October 26, 2011

Hubba Hubbard

by Meghann on October 26, 2011

Once the weather begins to turn cooler, nothing screams fall more than the beautiful assortment of winter squash that fills the produce sections and farmer market bins this time of year.


Now, I’m familiar with the classic spaghetti, acorn, and butternut squashes (and the delicious soups I can make with all of them), but last weekend I stumbled across something that hadn’t been on my ‘squash’ radar before.


The little sign at the produce stand informed me that it was a hubbard squash. It was similar in texture to a pumpkin and had a slightly sweeter meat that made it perfect for ‘roasting, pies, and soups’.


The hubbard squash made the trip home with me and was on my mind for dinner tonight.


I first tried peeling it with a peeler (fail), then decided to cut in half and see where that got me.


Much better.

Without any real idea what I was doing, I finished cutting the squash in quarters, seasoned it with salt and pepper, and roasted it in the oven for 30 minutes at 375.




The squash was my base for a recipe I’m working on for my Attune recipe next month. (*hint* the ‘meat’ is actually Uncle Sam cereal – figure that one out ๐Ÿ˜‰ )


The squash was like butter under my fork. The taste was a tad sweeter than I was expecting, but nothing crazy. The skin melted with the meat and became non-existent, the caramelization was spot on, and it meshed with the salty meat perfectly. I liked it. ๐Ÿ™‚


I even tried roasting the seeds, but… ummm….. wasn’t as successful.


Fail. ๐Ÿ™

At least I got the important part right? ๐Ÿ˜‰

Earlier I snacked on some cheerios/almond/chopped dates with applesauce.


Dessert was some Ghiradelli dark chocolate.


Mmm….. chocolate…..

I had fun trying a new vegetable today. When was the last time you tried something new? Did it come out the way you were expecting?

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