This year, we grew them for the first time. The results were a bit small, but the squash are as sweet as sugar. They are the sweetest winter squash I've ever tasted.
They never got big, and we didn't get too many, but the experiment was successful enough that we will try it again next year. And, we were able to find some more in a farmers market about an hour from where we live in upstate New York.
1. Don't split squash. Just poke some holes in it with a knife. The squash will be hard, and you don't want to injure yourself.
2. Cook whole squash in microwave until soft. For a squash the size of the above, about five minutes. Length of time will vary according to size. Two squash, to make soup for 2-3 people, will take 10 or so minutes. Then, split and remove seeds, let rest. (If you don't have a microwave, you can do this in a conventional oven, and you can still roast it whole. It will take a lot longer.)
3. Then, scoop out the flesh and put into blender with some chicken stock or veggie stock. Puree.
4. You can season with nutmeg, ground ginger, or sage - if you do, it is recommended that you cook it for a few minutes to allow seasonings to blend. If desired, cool to room temperature, or eat hot.
This wasn't one of my better photos and you can blame NaNoWriMo for that.
This makes a wonderful late fall soup, and it is so versatile.
You can add some caramelized onion in the last stage of cooking (after you puree). Or, you can add chopped up cooked carrots, or, really, whatever you want. I would think some applesauce would work for a sweeter soup. Or, you can make it thin and use as a sauce for ravioli or other pasta.
Would you like to see more recipes like this? Would you like me to devote a particular day, perhaps Mondays, for a recipe? (It wouldn't be every Monday). Let me know, dear readers, what you think.