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.
LOL, oh the things we learn in the kitchen ….
Oh well, it was worth a shot, eh? lol