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Sunday, Oct. 29, 2006 - 8:45 a.m.

Once again I must sing the praises of the blue hubbard squash, the ugly duckling of the squash world. Seriously, even plain with nothing added, it's delicious. Then once you season it up, it is sublime.

I had tried some small ones, but they were nowhere near as good as the big ones, which are an extra pain (yesterday I had to toss it onto the sidewalk from the front stoop to get it open, and then had to roast in two batches because my oven wasn't big enough) but well worth it.

Stir in some homemade marmalade and a pinch of salt...a perfect breakfast. Or sorghum. Or (I haven't tried this yet, but I will!) maple syrup. Mmmm.

I only bought two. That will clearly not be enough.

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