I steamed and boiled (half a huge squash in the water, half in the steaming basket above, too big to put in whole) a squash for about 30 minutes. It would have gone faster if I'd remembered to turn on the gas as well as the timer, so I had to redo the 30 minutes. This is what happens when your mind is on art and stitching.
However, moving right along, I peeled the steamed/boiled halves, and chunked them up. If I were a tv cook, they would have had to redo this part of the program. Except that if I were a tv cook, there would be assistants ready to turn on the gas and do the timer. And a food stylist to make the results look amazingly, and unreally, good. Back to my solo kitchen now, dreaming done.
One of the halves is in the freezer labeled ready for soup. The other half I used in a noodle recipe. Egg noodles, mixed with the cooked squash which had been tossed in an array of spices, which worked really well.
The picture shows the chorus line of condiments, the big container being kosher salt, the unlabeled one baharat spice mix from the Jerusalem book, and you can see the others. White pepper there, with sumac and nutmeg. The baharat mix already had nutmeg, so I knew this would go okay, and it should have had sumac which I didn't have at the time, so I knew that was okay to add, too.
Little knob of butter stirred in to the hot mixture.
And four dinners resulted.
