The chicken man was selling squash. I had no idea what the patty pan-shaped, pale blue one was; but I knew it would be perfect for #Squashlove.
The chicken man had no idea of the variety of the flattened globe squash either. His fortee is beautiful Ameraucana hens that produce pale blue eggs (not blue squash.) As a side note, around our local farmers market, the chicken man is also known as Santa Claus, in recognition of his snowy white hair, his bushy beard and his patience with children – to whom he loves to acquaint with the chickens which accompany him to market. So the chicken man sold me the squash, threw in some peppers too, and gave my kids a few eggs with which to have egg/spoon races through the crowds of people at the market.
Once home, I did A LOT of researching of squash varieties and I’m beginning to believe this is a hybrid – maybe between a white Swan White acorn and a Baby Boo? Regardless, I knew any squash would be delicious (to replace pumpkin puree) in my favorite Honey Date Pumpkin muffins. I’ve been perfecting this recipe for some time. Most of the sweetness comes from dates – as the muffin itself is not super sweet. I love the nutty addition of whole wheat flour.
To prepare the squash puree, I just roasted the whole (uncut) mystery squash. I’ve been doing this lately with pumpkin and it’s so much easier to slice open a soft squash and the seeds and membrane are easier to scoop out too.