Yup, these are the dogs.
Saber (the black and white one) is the rescue dog who thinks he is one of the little white "foof" dogs.
Sweet, but definitely not the alpha!
Can you guess which one is?
I'll tell you the truth. Before I managed to hack the thing up (not one of the dogs), I thought seriously about saving myself a lot of trouble and just throwing it away. (I know, that's blasphemy, but it's how my mind works sometimes). I didn't, though. Even though I had no idea what it tasted like or what to do with it.
I decided to cut it into chunks and roast it along with some olive oil, shallots, salt and pepper. I figured it would bring out any flavor it might have and leave me with lots of options later. I still had no idea where I was headed with this.
As you can see from the photos, there was a LOT of this stuff. Which meant there was way too much for something like a risotto (one of my favorite things). Nope, it meant soup was the likely option so I could use it all up at once. I did NOT want to have to eat it for the next two weeks.
This is my "on the fly" recipe. I use the word "recipe" lightly, because this really isn't. It's just a basic guideline that you can use as a base to make any kind of squash soup you like. It is based on the quantity of squash that I had to work with, but you might want to use a lot less. I kinda look at squash as a blank canvas. It doesn't have a lot of definitive taste, but it has a great texture and it soaks up lots of flavors. Have at it!
"Dinosaur" Squash Soup