What did you eat?

my husband looked at me and said why are you smiling.. i am like shocked!!! i said this lady likes my menu... i said i am doing something right... i am trying my best. i am losing too. the hubbard squash is so good . i have the light green mint color hubbard. it is a winter squash. i also love the butternut, buttercup,acorn. here is the link so you can see the pictures of all the winter squash.i either boil it or cut it up and put it in the oven... yummy for thanksging time or anytime... Anita http://whatscookingamerica.net/squash.htm Hubbard - The extra-hard skins make them one of the best keeping winter squashes. These are very large and irregularly shaped, with a skin that is quite "warted" and irregular. They range from big to enormous, have a blue/gray skin, and taper at the ends. Like all winter squash, they have an inedible skin, large, fully developed seeds that must be scooped out, and a dense flesh. Hubbard squash is often sold in pieces because it can grow to cumbersome sizes. The yellow flesh of these tends to be very moist and longer cooking times in the oven are needed. They are generally peeled and boiled, cut up and roasted, or cut small and steamed or sautéed. It's perfect for pies. Hubbard squash, if in good condition initially, can be successfully stored 6 months at 50 to 55 degree F. with 70% relative humidity. A 15% loss in weight from shrinkage for 6 months storage would be average. Less rot will develop in the Hubbard squash if stems are completely removed before storage. Hubbard squash and other dark-green-skinned squashes should not be stored near apples, as the ethylene from apples may cause the skin to turn orange-yellow.