Mother Hubbard

5 01 2009

It’s January and I am in HIBERNATION mode. This happens to me every January but this year it has hit me times TEN. Apparently that is what housing another being inside yours does to a person. (That and an almost obsessive urge to organize, clean, organize, clean, etc. But I digress…)

Hibernating for me means comfort food. Warm, solid, substantial comfort food. Unfortunately, I’ve been feeling a little tired in the kitchen lately. But I’ve discovered that not all comfort foods are labourious – like this winter squash recipe which I plan to make again and again.

Mashed Winter Squash with Roasted Garlic

  • 1 Winter Squash – like the beautiful Golden Hubbard above
  • 1 Whole Garlic Bulb – with outer layers peeled but skins left intact
  • Butter
  • Cream or whole milk
  • Salt
  • Pepper

Slice the tip of the garlic bulb, so that each clove has a tiny opening at the top. Place the bulb and the winter squash on a pan. Bake at 375F until the squash can be pierced easily. Don’t worry about the garlic. By the time the squash is ready, it will be too. Cut the squash in half, remove the seeds and peel.

Mash or purée the squash pulp. Add a little bit of butter (1-2 Tbsp, depending on size of the squash), a dollop of cream or milk and then squeeze the roasted garlic paste into the pulp. Mix well, add salt and pepper to taste and voilà – a dish that makes hibernation feel easy and delicious!

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