Cushaw fail.

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.

Lesson learned.

You can substitute wine with stock when cooking, but alcohol does not work the other way around.

Oh welllllllllll.