SQUASH 11/09/2009
 This is a contractors wheel barrow. Not a small one either! Also...it is packed with pumpkin and squash.  These are the squash that didn't fit in the cart...the little one weighed 14 pounds. Now these weren't all the squash I grew..it is just what is left over. Since I am still learning and sometimes forgetful, I don't have all the pictures I would like to have to illustrate what I did...but I think we can get the idea anyway.  You can see that I whacked off the ends of this squash...which was no easy feat. The mallet was there to smack the knife.  Once I got it cut in half I scraped out the seeds and strings. First with my hands and then with a big serving spoon. Take your time and do a good job.  As you can see...I cut the squash into slices and put them in a big cake pan. I then put them in a 325 degree oven and baked for 3 hours. You want the squash to be fork tender. That is when you let them cool so you can handle them. I then take that serving spoon and scrape out the flesh. This is easy to do because it is so soft. I put my rinds in my compost heap. Now is where the photos are lacking. I took the flesh and put it in my food processor till it was smooth. THEN I put it in my food mill to make sure there were no strings or bits of rind left in it. That is when I put it into a stock pot with some broth I made to thin it out. I also put a little cream in it to give it that extra smoothness. Tomorrow I will show about the broth cause that is where the seasonings came from (mostly). Hope you like it! CommentsLeave a Reply |
