Oatmeal Squash

Since we had such a lousy squash season in the garden this year – 2 for 8 with the game called on account of mildew – we are reduced to buying squash at the super. MJ was out of town, judging dogs or something, so I brought home only part of a squash: a slab of Hubbard that looked like something that had spalled off of the Monitor. Not wanting to wait two hours for dinner, I popped it into the pressure cooker, with enough water to cover the bottom. Thirty minutes later, I had a pretty well decomposed Hubbard, with slabs of skin floating about in the water. The chunks of squash I fished out were very good, once they’d drained, The water that was left was very squashy, and so why not?

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of squash-infused water, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove.

Results: Very good. Very mild squash flavor, enhanced by the addition of cheese. Next squash we do, I’ll add extra water.

Rating: *****


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