Squashelsauce

What to do with a Blue Hubbard Squash! This one's as big as a Christmas turkey! I decided to cook and freeze this in smaller portions, since I didn't have an army to feed and it would be convenient for later. I cut a lid like section off the top (by the way, wouldn't that make for a great vegetarian Thanksgiving! (none of my family would come to I'm afraid). I stuck the whole thing in the oven on a jelly roll pan for 2 hours on 400. It wasn't too messy really. I bagged up everything in 1.5 cup baggies and froze them. Then then last night I decided to bravely try a soup. Unfortunately, the whole family was a bit shy of it too, but they're getting better at trying new things! It's 1 onion, sweated in 1/4 c butter, 2 small apples, 3 cups of squash, broth to cover and a dash of curry. You can check out the recipe I posted at Recipezaar. It was a little sweeter than I imagined (no sugar added) and the dash of curry made all the difference... even though I'm not a huge fan of that stuff. It also was an excellent accompaniment to pork-- a lot like warm applesauce is. Apples are, of course, part of the recipe, and why we decided to call this alternatively "squashelsauce".