|Liam and Simon with the squash in the field. Liam is eating a cucumber. No wonder the kids grew an inch in a month. He never stops eating.|
Our squash was a moderate 26 pounds. I didn't have time to deal with it in the fall so it took up residence in the living room under my loom bench. And then I proceeded to ignore it. Before Christmas I was always so busy and after New Years I just didn't want to deal with it. Memories of my sister dealing with her squash "for days" had me running scared. It started to turn orange
and I played the gardeners version of chicken. Who will give in first? Me or the Squash? The squash gave in first and started to rot. It happened really quickly! Once a squash has decided that it has had enough, it doesn't waste any time.
|You can see the black end and the whitish area on the top was also soft.|
Skins on Hubbard's are thick. Skins on old squash are thick too. So you can imagine how thick and tough an old Hubbard would be. When my big knife only scratched the surface the question became what next?
Thankfully Liam had asked for a hatchet for Christmas. He was going to break in to the squash when it was time, but his friend was more alluring so it became my job. I gave it a few wacks and it split in two.
9 lbs squash
2 tbsp oil
5 pears seeded and diced
3 large onions chopped
10 cloves garlic
3.5 tbsp curry powder
4 quarts chicken stock (veggie would also do)
1.5 cups white wine (chardonnay)
1 cup heavy cream
Bake squash until done.
Saute onions and garlic in oil until soft then add pears and cook until soft.
Combine everything (except cream) in a BIG pot and cook until throughly heated.
Blend with a hand blender or in batches in food processor or blender until smooth.
Serve swirled with heavy cream.