|The yard-eating squash vine!|
The first one I am trying out this afternoon is for a Hubbard casserole. I don't have any bulgur flour, so I'll be using regular flour, the mozzarella will be substituted with Parmesan, almond meal for the bread crumbs and the coconut oil will be substituted with olive oil, as these are the ingredients I have on hand.
I cut one of the large squash in half, scooped out the seeds, some of which I will roast, and some of which I will save for the garden next year. I cut up one half into nice little cubes for the casserole, and was still left with one large half squash. It is in the oven as we speak, roasting at 350 degrees. I will be making Winter Squash Puree with Shaved Parmesan for lunch tomorrow.
|One of the baby Baby Hubbards back in June.|
A lot of the recipes I found call for butternut squash, which gets the most culinary attention, probably do to the fact that it does not have warts and bumps or grow freakishly large. Hubbards substitute well for butternut.
Squash are a great food to cook with because they can straddle the spectrum from sweet to savory with ease. They are nutritious, filling, and incredibly inexpensive. I'm happy to have a basement brimming with Hubbards and spaghetti squash (which I also grew in the garden this summer). Between the squash and a freezer full of chickens and turkeys from the farm, we are pretty set for some amazing winter comfort foods. Stay tuned!