Friday, January 29, 2016

Hokkaido Squash

I had never seen a Blue Hokkaido Squash before, but once I saw it I knew I had to have it. I really want to visit Hokkaido in the winter one day for the beer and the snow. And the noodles and the hot springs - you get the point. Back to the blue squash. It does really have a blue rind, which is amazing because I can't think of any other blue veggie. I was a little disappointed that it wasn't blue on the inside, too.

I knew I wanted to use enoki mushrooms in my squash, so I took to the internet and found One Messy Kitchen's recipe. I would have never thought to put cream in squash. It is a truly amazing idea.

I cut the squash in half and took out the seeds. I put a bunch of holes in the flesh (not the rind) with a fork. I then put in the enoki and a portobello mushroom cap with the gills removed. I poured half and half over the mushrooms until it was about half an inch from the top, sprinkled some salt and pepper, and popped it in the over for about an hour at 400 degrees F. 

It was super delicious. This is a great vegetarian main dish. I think it would work with any kind of mushroom and any kind of squash that is not too sweet. 

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