Are you looking for a new recipe for your Thanksgiving feast? How about an older one from the Archives?
Thirty years ago, the docents at the National Museum of Natural History came together to publish a cookbook (learn more in this previous blog post). It includes many recipes for side dishes and desserts that would be perfect accompaniments to a holiday dinner. With Thanksgiving a few days away and half of a Hubbard squash sitting in my refrigerator, I decided to try the Gourmet Golden Squash recipe submitted by Shirley Adams, a docent with the Junior Highlights group.
Gourmet Golden Squash
- 12 cups - Cubed Pared Hubbard Squash
- 1/4 cup - Butter or Margarine
- 2 cups - Dairy Sour Cream
- 1 cup - Finely Chopped Onion
- 2 teaspoon - Salt
- 1/2 cup - Milk
Place squash in saucepan with small amount of boiling salted water. Cover, cook 15 minutes or until tender. Drain squash and add remaining ingredients; mash. Mound mixture into 2-quart casserole. Bake in 400 degree oven 20-30 minutes or until heated. Serves 12.
Peeling and chopping the thick-skinned squash required a lot of effort and the recipe only required about one-quarter of a Hubbard. Butternut squash, either whole or pre-chopped, might be a good alternative to save time and minimize leftover squash. Otherwise this recipe was rather easy.
So how was it? I brought the finished dish to the office for a taste test. The general consensus was that it was a little too tangy. If you try this at home, I would recommend reducing the amount of sour cream and adding some black pepper or other spices.
- A Recipe: Elephant Hide and Ivory, The Bigger Picture blog, Smithsonian Institution Archives
- Accession 10-239 - National Museum of Natural History, Office of Education and Outreach, Docent Program Records, 1974-2004, Smithsonian Institution Archives