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| I went to the local farmers produce market.. I wanted to buy a butternut squash to stuff ravioli with. There was a big box of assorted squash, each only $1.75! I recognized acorn, spaghetti and butternut. The butternut were all significantly smaller yet they cost the same, so I found this random one that I thought was butternut. The color was similar. |
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| So I take my squash home and do some googling, what in the heck did I buy?! |
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| Cut the ends off. |
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| This end had a weird fat stem that looked like turban squash on top. |
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| how cute a pumpkin! |
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| a flat end ables the gourd like squash to stand upright. |
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| much easier to peel as well |
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| pretty |
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| flip and continue to peel |
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| this moment changed everything. cut in half lengthwise |
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| why are there seeds throughout the entire squash? |
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| butternut squash only accumulates seeds in the bottom of it's oblong body! |
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| I notice the flesh is not very starchy but I cut, cube, and cook it anyways. |
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| In a pan I added 1/4 cup water to the unidentified squash steam and prevent sticking, and cover it with aluminum foil, sealing the edges. |
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| Cook for 30 minutes in 350 degree oven. |
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| wonton wrappers are fast and easy alternative to making pasta |
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| mashes easily |
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| but it isn't starchy like acorn and butternut. it didn't even have a distinctive taste or flavor, just plain mush |
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| i even put it back into the oven uncovered to see if that would draw out some moisture. nope |
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| a bit of nutmeg and cinnamon, where did i come up with that? |
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| i ruined it completed with the spices. smelt amazing but it was bittertasting. |
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| i spoon this brown concoction onto a wrapper. |
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| this is one style of pasta, brush egg white around the edges and seal with another wonton wrapper. |
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| this one is simplier, one sheet folded in half, still brushing egg white |
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| pretty? |
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| boiled it, tasted terrible. Epic Fail. |
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