The Hawk-Mo Hotwire

Micro Entrepreneurism, Simple Living & Art

12 cups of onions

…and one delicious squash later. I think I must have said “WOW” no less then 12 times during dinner. And we were nervous- that’s why we cooked the 12 cups of onions, as backup. No need for the backup, I’ve fallen in love with a squash. It tasted so good, so ridiculously amazingly good, that you’d think it couldn’t possibly be good for you. And yet, it was just squash, baked, with a little butter, salt and pepper. Squash- a vegetable I previously told people I didn’t even like.. and now I’m in love. I want more. I want to eat them all winter. Mom wants to eat them twice a week. I just want to eat more, more, more. What kind of squash you ask? Delicata. Get one, consume it, and your belly will say thank you. This is the awesomeness that happens when you don’t buy your food at the grocery store.

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About mudly

Mud is main blog writer extraordinaire, picture guru, and the garden and adventure instigator. She loves to cook, but doesn’t much like following a recipe. She also loves typewriters, the color turquoise, and wearing tie dye with stripes. And she dorks out on permies.com while dreaming up and planning her next garden.

3 comments on “12 cups of onions

  1. Ozarkhomesteader
    September 6, 2010

    I love delicata squash. They don’t keep as well as other winter squashes, but if you like delicata, you probably will like the longest keeper, butternut, as well as my personal favorite, jarrahdale pumpkin. Butternut has the added advantage of being easy to peel and therefore able to be used cubed and roasted. Happy eating!

    • mudly
      September 7, 2010

      well that’s good to know- we grew butternuts in the garden this year because we read they were good keepers, but we have yet to cook one and just eat it outright. we always “hide” it in things

  2. Ozarkhomesteader
    September 7, 2010

    Butternut squash is really tasty! Keep it relatively cool–60s or below but never freezing–and it can last from November to May.

    I like it peeled, cubed, tossed with olive oil and jerk seasoning, and roasted with onions and other root vegetables.

    Try it instead of pumpkin in pumpkin pancakes.

    Dress it up with cinnamon and sugar. Mmmmm.

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This entry was posted on September 6, 2010 by in Everything All in One Place and tagged , .

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