The rinsed blue hubbard awaits its cleaving. |
The knife has entered its side! It took a good 10 minutes to wedge this big guy open. This is my large chopping knife. |
The inside looks like a squash to me! |
Artsy shot. |
Pulpy, seedy insides. |
Further chopping. This photo was take by G. |
One half of the hubbard ready to roast for 45 minutes (right), while the other half awaits its fate (left). |
ROASTED! |
After both halves were roasted and cooled. I spooned/scraped out as much of the insides as would come out and then pureed in my blender about 1/3 cup at a time. I ended up with 6 lbs of puree. Each pie takes 15 oz. of puree. That means I can make 6 pies out of this monster, or 12 loaves of "pumpkin" bread, or some of each... TIP: If you are going to try this at home, a food processor would handle the hubbard flesh much more easily than the blender. When I made the pie, I re-pureed the squash with the eggs for the pie. It came out super smooth.
My two homemade pie crusts awaiting filling. I use the recipe in the Joy of Cooking, 75th Anniversary Edition. |
The small mortar and pestle from the set of three given to me by my sweet husband for my birthday. This was the first time I got to use it. |
Once I needed whole cloves and ground cloves, so I just bought whole and decided to grind my own cloves. Here are cloves awaiting grinding. |
Ground! |
The pies ready to bake. |
Delicious pie and a three year olds' hair. |
But was the pie tasty? ;P
ReplyDeleteThanks for G's photo. It was so adorable to hear her taking them! :D
I wish that the inside was blue, too...
ReplyDelete