Food is more fun to eat when it’s served in an edible package. Like soup in bread bowls. Ice cream in waffle cones. Kitty treats in a foil pouch.
When our friend Aimee shared a couple of delicata squash from her brother’s renowned farm, I knew I’d have to find a way to serve it up in that gorgeous, green-striped outer casing.
Fortunately, with thick-skinned winter squash, that’s an easy thing to do:
- Slice squash in half, remove pulp and seeds
- Bake at 350°F until soft, about 40 minutes
- Scoop out the flesh, careful not to tear the skin
- Meanwhile, chop one small onion and two cloves of garlic (or whatever veggies tickle your fancy)
- Sauté onion in a little olive oil until barely soft
- Toss garlic in the pan and cook one more minute
- Add squash innards back to the mix
- Salt and pepper to taste
- Scoop that magic into the squash bowls, top with cheese, and bake for 20 minutes
Be sure to save the giant squash seeds for dessert. Just rinse, pat dry, place on a parchment paper-lined baking sheet, drizzle with olive oil, sprinkle some salt, and bake at 325°F for 10-12 minutes. Then slapfight your husband for all those delicious crunchy bits.