(no subject)
On Tuesday night, I decided to make a squash tureen, like described in Animal, Vegetable, Miricle.
Actually, I did most of the work ahead of time on Monday night. Basically, I cut the top off and cleared out the innards as if I was doing a jack-o-lantern. Then I looked up a variety of recipes and selected and put in ingredients. My squash started at a little over 3 lbs. I added:
1 tablespoon brown mustard
1 small onion, chopped up
around a teaspoon each: salt, white pepper, nutmeg, and cinnamon
Then I refrigerated it overnight (because it was 10pm and I'd already eaten that night).
On Tuesday after getting home, I boiled one can's worth of evaporated milk in the microwave (I figured this would jump start the cooking), and put it in the squash. Then cooked the thing at 350 degrees for around an hour and a half.
When it came out, I scrapped the meat of the squash into the soup and added some paprika because it looked like it needed some red on top.
As you can see in the photos, it was about the cutest thing ever. However, I don't know what kind of squash this is, but I think I don't really like it. It's heavy and tasted very dry. Soup should not taste dry. Next time I will use a different kind of squash, even though I like what this one looks like and it's hard shell made the tureen structurally hold together very well (as you can see, I had a backup in case the thing came apart, but it didn't seem to be in any danger of doing so). Also, I figured the onion would cook in the soup, but it still had that sharp uncooked onion taste. Next time, I will caramelize it first.
Actually, I did most of the work ahead of time on Monday night. Basically, I cut the top off and cleared out the innards as if I was doing a jack-o-lantern. Then I looked up a variety of recipes and selected and put in ingredients. My squash started at a little over 3 lbs. I added:
1 tablespoon brown mustard
1 small onion, chopped up
around a teaspoon each: salt, white pepper, nutmeg, and cinnamon
Then I refrigerated it overnight (because it was 10pm and I'd already eaten that night).
On Tuesday after getting home, I boiled one can's worth of evaporated milk in the microwave (I figured this would jump start the cooking), and put it in the squash. Then cooked the thing at 350 degrees for around an hour and a half.
When it came out, I scrapped the meat of the squash into the soup and added some paprika because it looked like it needed some red on top.
As you can see in the photos, it was about the cutest thing ever. However, I don't know what kind of squash this is, but I think I don't really like it. It's heavy and tasted very dry. Soup should not taste dry. Next time I will use a different kind of squash, even though I like what this one looks like and it's hard shell made the tureen structurally hold together very well (as you can see, I had a backup in case the thing came apart, but it didn't seem to be in any danger of doing so). Also, I figured the onion would cook in the soup, but it still had that sharp uncooked onion taste. Next time, I will caramelize it first.