Roasting a Blue Hubbard Winter Squash
Break the Blue Hubbard open on the concrete. Scrap out the seeds and stringy stuff (and feed it to your chickens) then put a small amount of water in a roasting pan, turn the pieces cut side down and roast until tender at about 375 degrees F.
That’s how I do it anyway :) Only half of it would fit into my roasting pan so will have to roast this one in shifts.
Made egg noodles from my fresh eggs today to go along with the turkey stock I’m also making today from our Thanksgiving turkey carcass.
I let the sheet dry for awhile after I rolled it out then used a pasta cutter to perforate and then am letting them dry a bit longer on the back of a chair. Will cut them to length later :)
The last pan of roasted plum & paste tomatoes of the season. I do have quite a bit stored in the freezer but this is the last of the fresh. ;(
To roast tomatoes for sauce, preheat the oven to 425. Cut the stem ends off the tomatoes and put them in the roasting pan cut side down. Peel several cloves of garlic and tuck them into the spaces then add fresh herbs if you have them like oregano & basil for spaghetti sauce. Or leave the herbs out and make plain garlic tomato sauce or just plain tomato sauce.
Drizzle them with a generous amount of olive oil, sprinkle with sea salt and freshly ground black pepper and roast for about an hour. The skins will get a little black.
When it’s cooled enough, you can squeeze the pulp out of the skins with your hands & discard them (I feed them to my chickens and pig). Mash the soft roasted garlic up with your fingers and remove the tough stems from the herbs, leaving behind the roasted leaves.
It’s then ready for cooking. It’s a little “raw” and acidic at this point so I like to cook it down some and it sometimes needs tomato paste to thicken it up. There will be seeds in it but they’ve never bothered me at all.
Going to boil and smash with butter, garlic and rosemary sea salt these Purple Viking potatoes I grew this year. These have gorgeous skins but are white inside. (I dislike purple or blue-fleshed potatoes)
These are some of those that I set out to use quickly and not store because they’re blemished in some way. The ones I’ve stored are HUGE, as you can see in the bottom photo :)