Big blue hubbard squash.
Sliced it open and roasted at 375F for about 2 hours.
What it looked like when I took it out.
I picked out the seeds and stringy stuff and threw them out. Picked out the good stuff and kept it.
Simmered for about 40 minutes with carmelized onions, a chopped pear, fresh ginger, nutmeg, cinnamon, and vegetable stock.
Finished with fresh parsley and a bit of cream.
i’m just saying, man…i think there’s gonna be space opening up in my house in May if you want in…would love to share a kitchen with you.
tempting…
this looks awesome, but there’s not a space opening up in my house. poop.
mmm … move to Mike’s house, I’m coming over