In my last post, Winter Squash Risotto, I talked about how versatile ANY winter squash can be. You can make really elegant dishes with them, or you can treat them in the most basic ways and they will be delicious. Half the battle is won when you use locally grown, in-season and fresh ingredients. There’s a ton of flavour naturally in the squash because it was harvested in peak season. It wasn’t picked when it was still green and shipped half way around the world before getting in your kitchen and on your dinner plate. I’m a big fan of choosing locally grown food because it helps me feel more connected to my local community. I get to build relationships with the people that actually produced the food. I believe this is something we’ve lost in our modern world. We have become detached from famers and because of that detached from our food. This has made us wasteful. There’s a local organic beef farmer (Gallery On the Farm) that I enjoy going to. We chat and talk about whats going on in our community, his farm, and my blog. Now that I know him, I couldn’t imagine wasting any of the meat I buy from him, because I know I know how much work and effort he has put into producing the best quality meat he can. Further, I help his family continue to do the good work they do. It’s a win, win for everyone. I just don’t see why we don’t all do that… did I mention its often cheaper too?
I’m not going to lie, I get a lot of pleasure from knowing where my food comes from. It makes me feel connected to my community, the land and I appreciate the ingredient more. When I come to cook it I want to treat it in the best possible way. In this case, it means leaving the squash as whole as possible. Most people don’t realize that the skin of squash are edible and is often cut away because it can be tough and unpleasant to look at. However, when you roast Blue Hubbard with the skin on it actually improves the texture, just don’t try to convince my 14 year old nephew. It’s a brilliant texture that is reminiscent of properly cooked pasta. Most other winter squash’s can be treated the same way. So, if you don’t have a Blue Hubbard handy, try this recipe with Pumpkin or Acorn Squash!
Roasted Blue Hubbard Squash
3/4 of a large Blue Hubbard Squash Cut Length Wise and in Strips
2 Tablespoons of Extra Virgin Olive Oil
1 1/2 Teaspoons Freshly Chopped Rosemary
Salt and Pepper too Taste
Preheat oven to 400 F. Oil baking tray with 1 tablespoon of Olive Oil and lay squash out evenly. Drizzle with the other table spoon of olive oil and evenly sprinkle with rosemary, salt and pepper. Roast for 30 Minuets or until the squash is golden brown on the bottom. Serve with your favourite roast chicken or beef recipe.