This is one of the reasons that I usually have a butternut squash sitting in the middle of my kitchen island for decoration. It's just such a good lookin' gourd.
I saw this bad boy at The Market Center one day, and I had to have it. I realized that my life could not go on unless that DongSquash came home with me. And it did.
|Why WOULDN'T I?|
And it has been a glorious ornament on my island for a little while now. But, the time comes where, unless you want to end up on one of those unwatchable episodes of Hoarders, you need to put it to use, and make something delicious.
I decided to roast him, and use him in Butternut Squash Soup, from the Eat-Clean Diet Cookbook by Tosca Reno.
I sliced him in half, and then spent 15 minutes giggling my head off and taking pictures. It was PERFECT.
I then put my adolescent self away, and put him in the oven alongside some garlic and onions. After 45 minutes, I took him out.
And then my adolescent self returned for another round of giggling and pictures.
|It keeps getting better and better|
Finally, I scooped it out and put it in the pot along with the garlic, onions, vegetable stock and lime juice. Let it simmer for 15 minutes, and pureed it.
Thankfully, it tasted delicious. Entertaining dinner, thy name is DongSquash.
(I realize there's really nothing of value in this post. Just pictures of a squash that looked like a wang. Because that's how I roll.)