It’s amazing that this color that we often see in food-dye filled mac & cheese, can come naturally from some good Hubbard squash and fresh eggs mixed with flour.
Blue Hubbard Squash– From the pick-your-own garden just around the corner last fall.
Eggs- Thanks to Parsely & Sage (our chickens who are currently laying)
Greens– I wish they were from our garden, but we’re having to make do with store bought until spring arrives.
Sauce- A butter, garlic, wine, grape juice & sage concoction, inspired our usual recipe.