Today it was finally time to cook the beautiful squash that has been adorning my countertop since I bought it at the farmers' market back in October. The grower described it as a French heirloom squash, but it also looks very much like one described as a Ukranian winter squash on this All About Winter Squash page. This was actually one of the smaller squashes of its type that was being sold at that stand that day, but I've included the yogurt cup next to it to help convey its considerable size.
And how did I use my squash? Well, two of the four quarters went right into my freezer for later use. I scraped the pulp off the skin of the other two pieces and cooked it with lots of diced carrots, onion, garlic, fresh ginger and water in a large saucepan until the carrots were tender, then blended it all up and added a little cinnamon, salt, pepper, and half-and-half. Yes, it's the same squash-carrot-ginger soup I made several weeks ago, since it became an instant favorite, but this time I made at least twice as much. I should have enough for several lunches this week, and another day I'll pull the rest of the cooked squash out of the freezer and use it for something else. That's a lot of eating for one squash.