You've seen the former before, and the latter is a Caribbean sweet potato. Brown skin, cream-white insides. Both were brushed with olive oil and baked for about an hour while I did other shit. Topped the potato with garlic butter and walnuts. Dipped the heart in regular goddamn mustard. It was okay.
Acorn Squash Soup (with homemade duck broth)
I had 5 duck heads that I used to make a nice broth (along with carrots, onions, thyme, and assorted spices.) I filled an acorn squash with duck broth and set it in a pot to let it swim in the leftover liquid. Baked for a good four hours. It was delicious. I liked it on its own, but it would have gone nicely with some shredded chicken or perhaps some ground beef.
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