As my students would say, "epic fail".
A bag of cubed squash has been lingering in our freezer since my latest squash craze, and I thought it was the perfect time to try out a butternut squash soup recipe.
1 medium butternut squash, cubed and cooked
3 granny smith apples, chopped
3 cups vegetable stock
4 tbsp flour
2 tbsp butter
1 tsp cinnamon
1/4 tsp nutmeg
Cook the squash using your method *note--this is probably where I screwed up, so don't take my word for it*. I steamed it.
More on that later.
Sauté apples, squash and spices in butter.
After a few minutes and in flour and stir constantly.
Slowly add in stock.
What was the problem, you ask?
The apples were delicious. The spicing was right. The squash...well it tasted...funky. It had a weird texture and an even weirded taste.
Here's my question readers: should I have cooked it before I froze it, should I have cooked it a different way post-freezing, or should I have just tossed it?