Hi. It’s been awhile. I thought I might blog sooner, assuming I’d have cooked this giant squash by now. Ah, well. I made this recipe yesterday, and I’m blogging about it today, over a month after my last post.
Here we have a giant squash. I laughed when I took it out of the share bag after getting home. I had no idea why the bag weighed so much as I was taking it home. I assume its closest relative is the butternut squash, so I was looking for recipes based on that, and waiting until I had the energy to spend an hour cutting the dang thing up.
I more-or-less followed the recipe, using oatmilk for a cream substitute, and my dried herbs instead of thyme, and roasting the squash with all of the spices, not adding them later. I used a food processor, and added the oatmilk to the puree in a pot on the stove, reheating everything together. It was great: nicely spiced, slightly sweet, maybe a bit too chunky (but my tiny food processor will never get anything smooth enough). Perfect for cold weather with a side of grilled cheese.
Rhubarb Season 