Turkey Tracks: Blue Hubbards Come Inside: Hacksaw to Follow

November 23, 2017

Blue Hubbards Come Inside:  Hacksaw to Follow

These guys have been hanging out in the garage.

But the weather is getting too cold for them out there now.

So I brought them in today.

Squashes actually like warmer storage environments than many of the other veggies.

That’s a haul, isn’t it?

I love growing them.  These hubbards are a bit on the small side this year due to the summer and early fall drought.

Blue Hubbards are terrific “keepers.”  And the flesh is so sweet.  It takes a hacksaw to cut them open (no kidding), but I then place them cut side down on a baking pan with a good lip and roast them until a knife pierces them–somewhere around an hour.  I scoop the flesh, add raw cream and butter, a bit of maple syrup, salt, and some fall spices if one tolerates them.  I then only have to smash the flesh with a potato smasher tool (or use a blender, I guess) while the mixture heats and smooths out.  One could then also put the mixture into a butter lined casserole and reheat that when needed.  This dish would be a great potluck dish.


Author: louisaenright

I am passionate about whole, nutrient-dense foods, developing local markets, and strengthening communities.

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