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<\/a>\nAutumn frost squash is actually a specialty butternut squash, bred for its compact size and named, I suspect, for its misty cast.<\/p>\n
One lesson I learned from this foray into squashdom is to not expect perfect consistency of flavor from one squash to the next seemingly identical specimen. \u2019Jever dig into a bag of roasted peanuts in the shell where one radiates leguminous luciousness and the next is just kind of \u2013 off? I\u2019m sure that\u2019s true of most produce, but it\u2019s easy to forget; I\u2019m speculating that this was an example of that lesson.<\/p>\n
Next up, red kuri squash.<\/a> Winter Squash: Quashing Questions – the eponymous Autumn Frost Squash. Read on…. Continue reading <\/a>
\nThere wasn\u2019t much depth of flavor in this baby after I roasted it, and the flesh was on the moist\/squishy-pulpy end of the continuum, so between its flavor (which I could doctor up) and somewhat soggy texture, I decided that its destiny would be the soup pot.<\/p>\n<\/a>
\nGarnished with what I had on hand, chestnuts and fresh herbs (looks like I know what I\u2019m doing, doesn\u2019t it?), the soup was a festive celebration of seasoned pur\u00e9ed squash, chicken broth and heavy cream with a bit of fresh thyme and sage. Ginger came to the party too. But alas, not Mary Ann. (Speaking of a misty cast.)<\/p>\n
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\n(For those who are just joining us, the saga begins here.<\/a>)<\/em>
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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