Squash is my New Muse

My friend C. recommended this recipe enthusiastically - I was a little sceptical. Pumpkin just is not that tasty, you know? Unless it has submitted to the civilizing forces that make into into pie filling.

http://www.npr.org/templates/story/story.php?storyId=130704456

But then this squash came into my life, courtesy of another friend, Marilyn. Hmmm... OK, I know a sign when I see it. Forces beyond my control wanted me to try the recipe. Except that I just glanced at the basics and then kicked up my heels and did my own damn thing. It was liberating. Ooooooohhh. She's such a rebel.


So, the thing needs to be hollowed out, a la Jack-o'-Lantern. This is serious business, calling for a serious knife. Cut the top off your squash. I have to tell you that, the moment my knife pierced the skin of his squash, I was TRANSPORTED by the fragrance of it. The flesh of this variety is...FLORAL! FRUITY! Oh, my God! I get to eat this?!? I was running around the house, holding it under everyone's noses. "Get a load of this! Can you believe how it smells?!?" "OK, Mom. Were you going to cook it or just stab it?" Right. On task.

Cut the top off and use a spoon to hollow it out. Resist the temptation to carve a face. That was last month. Here's what I ended up with.

Rub the flesh with smashed garlic cloves, season with salt and pepper. Then open the fridge door and stand there for a minute, looking in. Hmmm...What can I throw into a squash? My eyes lit on some slightly wilted green onions and leftover peas/mushrooms from Thanksgiving. My advice would be to choose any kind of cheese you like, and then just mix in stuff that you like with that cheese. Eyeball your available space, then mix up equal parts starch and cheese. I did stale bread cubes and Swiss cheese. Then throw in anything that goes along. Here go the peas...

I also threw in the green onions, half an apple, a handful of walnuts. I opted out of any meat. Now, if you're feeling guilty about the cheese, shut up and open a bottle of red wine. I don't want to hear any crap, especially because I'm about to slather the mixture in full cream. Drizzle it on while tossing the filling around. You want it to be moist, but not soaked. Cast sidelong glances at your husband who is watching his cholesterol. He'll die happy, I promise.

Put its hat on and put it in a 350 degree oven on a cookie sheet with parchment paper. Go away for about 90 minutes.

Yes, I know - there's a lot of stabbing going on at my house. What! I had to test that it was done. And it WAS.

And that's all there is to it. Scoop out stuffing mixed up with the squash and dish up! Nate had five servings.

Then let your imagination run. Cheddar with bacon? Would Chevre be too soft? Brie / raisins / walnuts? Mozzarella and sausage?

I want another one of THESE squashes, though. I need Marilyn to fix me up. She's coming over for supper next week. I'm going to call her and say that, if she can give me another one of these, I'll cook it up for her.