According to reports we are on the up side of the bird flu with new chickens available for laying. Things should improve over the next few weeks as we head into Spring.
My son prefers turkey on the smoker than from the oven or crock pot.
Lol, I was going to ask for all of Lori’s soup recipes! In a major recipe/ food slump here.
And @Myron's Mom, I found it on Foot Network, but just realized it's a Pioneer Woman recipe and probably in one of her cookbooks on my shelf. https://www.foodnetwork.com/recipes/ree-drummond/butternut-squash-soup-3513872
You can do it either way, but I find it more cost effective to use whole. I cut them in half with a meat cleaver — cut the top stem off, a little off the bottom if not stable, then stand it up and slice down the middle. Or, if they’re large, cut the stem and again at the neck, and cut that piece in half, and then cut the “bulb” in 2. Remove seeds, and roast cut side down in an oiled baking dish. Once roasted, I’ll cool for a half hour or so and scoop out all of the flesh. Depending on my schedule, I may do this a day or two prior and refrigerate the cooked squash. I prefer to do it this way because I’ll buy 6-8 from the farm stand and store them in a basket in the garage over winter.
I can just imagine the smell coming from your kitchen.......lovely
