Okay, I ruined the rest of Mr. Cushaw.
The good news: hacking up the body of the squash is definitely easier than the neck.
The bad news: a winter ale makes a TERRIBLE substitute for chicken broth. And I mean terrrrrrrrrrible.
Here’s the thing: It’s been raining buckets and buckets out here. I had selected a butternut squash soup recipe that I was going to replicate with my roasted cushaw squash. The recipe, however, called for chicken broth. Do I have chicken broth? Yes. Did I use chicken broth? No. Why? Because the broth was wayyyyyyyyy out in the freezer in the garage and, well, I’d have to get rained on.
I know, I know. Seems a little silly now. But I just got it into my head that beer would make a comparable substitute and that this would taste good in the end.
No. This does NOT taste good.
No amount of salt & pepper, cream & seasoning, onion & apple could turn that mess into a gem. It was so bad that Brian had to resort to his saltine cracker & potted meat regime for dinner on Thursday night.
You can substitute wine with stock when cooking, but alcohol does not work the other way around.