Tuesday, October 20, 2009
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.