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We bought a Hubbard squash at the Greenmarket this morning, because it looked reasonable (that is, ripe, and not too big). ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cattitude baked it for dinner tonight, treating it the same way we do acorn squash*.
My first thought was that it was okay, but that I liked acorn squash better; Cattitude agreed. Then I scraped too close to the skin of the squash, and got a bitter-tasting forkful. After hitting the skin again, I carefully took a spoon and scooped out a mouthful without touching the skin of the squash. Still bitter. My best guess is that once I'd primed my mouth with even the bit of bitterness, I couldn't not taste it when I ate more of the squash. Cattitude confirmed that he tasted a bit of bitterness; I'm not sure whether that part of the squash was bitterer than the rest, or if he just hadn't been aware of that flavor until I said something. Possibly a bit of both: even after the squash started tasting bitter, the sea scallops (sauteed with bits of bell pepper) didn't.
So, yes, it's food, but I don't think we're likely to buy it again: we'll probably stick to acorn and butternut squash.
*Cut the squash in half, put the halves face down on a baking dish, bake at 400°F (200°C), and when it's almost done turn it over, pour in butter (or margarine) and maple syrup, cook a few more minutes, serve.
cattitude baked it for dinner tonight, treating it the same way we do acorn squash*.My first thought was that it was okay, but that I liked acorn squash better; Cattitude agreed. Then I scraped too close to the skin of the squash, and got a bitter-tasting forkful. After hitting the skin again, I carefully took a spoon and scooped out a mouthful without touching the skin of the squash. Still bitter. My best guess is that once I'd primed my mouth with even the bit of bitterness, I couldn't not taste it when I ate more of the squash. Cattitude confirmed that he tasted a bit of bitterness; I'm not sure whether that part of the squash was bitterer than the rest, or if he just hadn't been aware of that flavor until I said something. Possibly a bit of both: even after the squash started tasting bitter, the sea scallops (sauteed with bits of bell pepper) didn't.
So, yes, it's food, but I don't think we're likely to buy it again: we'll probably stick to acorn and butternut squash.
*Cut the squash in half, put the halves face down on a baking dish, bake at 400°F (200°C), and when it's almost done turn it over, pour in butter (or margarine) and maple syrup, cook a few more minutes, serve.