Tuesday, October 20, 2009

Hubbard

pretty hubbard

I got this nice looking hubbard squash at the farmers' market this weekend. I'd never cooked a hubbard before and all the recipes on the internet called for apples and raisins and maple syrup and other ingredients that the Man of Science would want no where near his dinner. So I de-seeded it and filled it with a mixture of crushed garlic, rosemary, thyme, and olive oil. Then I put it in the oven and took the dogs to the park.

When we got home the house smelled amazing and the squash was about ready for eating. The humans of the household had it for dinner with some baked tofu and steamed purple kale. Yum.

J.

4 comments:

The Voracious Vegan said...

WOW! I've never seen one of those but I love what you did with it. Really creative, too, and much better than filling it with raisins and maple syrup for sure.

Man of Infirmity said...

JO

PLEASE MAKE UP A RECIPE CALLED L. RON HUBBARD

Thanks in advance!!!

Penny said...

That sounds delicious! I think I'll try that with a butternut pumpkin, next time I find a cute little one!

•¦Amy¦• said...

mmm sounds so good!
i've been craving squash and tofu.
perhaps i can persuade my mom to make this for dinner? or let me...