That one seems pretty figureoutable except for what do you think the whiteish stuff is under the salad? Hummus?
Use any of the hard orange squashes. I find Butternut to be the easiest but only if it is fully ripe which sometimes is not found in the supermarket bin. Kolbacha and buttercup types also work well. Cook the squash by your favorite method (cubed and boiled, roasted in halves, microwaved, etc.). Drain or scrape the flesh from the skin, and mash, Add more butter than you think you need, then double the amount. Too much butter is just the right amount. Add brown sugar, enough to make the mix sweet. Then add spices. I favor cinnamon, allspice/mace, plus nutmeg, and maybe salt and pepper as you wish. Just be sure to start with twice as much squash as you think you will need, because this dish is always gobbled up.
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I accidentally pulled out a winter squash plant. I’m going to try cooking the underripe squash tonight.
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That sounds interesting. Reminds me that I want to try this Woks of Life recipe for winter melon which is really more of a cucumber I believe.
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