All of those crazy ornamental squash can be good eatin’ too. Note the big one in the foreground of my photo, the Blue Hubbard Squash. Challenge yourself to try an heirloom and a new recipe this season and keep edible foods diverse.
1 Blue Hubbard Squash
1/2 C brown sugar
1 Tbsp Cinnamon
1 tsp Nutmeg
1/2 tsp Allspice
3 Tbsp Earth Balance or butter
1/2 C Plant-based or Cow’s Milk
Clean the outside of your Blue Hubbard Squash ( you could probably substitute any winter squash). Cut the squash in half and remove the seeds and fibers.
Place the squash in a glass baking dish (metal dishes can make it taste funny). Divide the brown sugar into each half of the squash. Divide cinnamon, nutmeg and allspice into each half also. Also, put 1 Tbsp of Earth Balance Spread (or margarine/butter of your choice) in each half. Spray cut edge of the squash with cooking spray if desired.
Bake in a 375° oven for 45-60 until it can be easily pierced with a fork, like you do a baked potato.
When baking is complete, scoop squash out of the shell into a bowl. Add the other Tbsp of Earth Balance and blend with electric mixer. Add your choice of milk, a little at a time, to get the desired consistency.
Your nutritional values will vary a bit, depending on the size of your squash, what kind of milk you use, etc.