Two recipes for you, the first from Laurie Colwin and the second from Nigella Lawson:
To make Squash Tian, preheat your oven to 400. (Preheating makes a difference in this recipe.) Peel, seed, and chunk two big butternut squash or four medium-sized delicatas. You probably don't need me to tell you this, but peel away from yourself unless your thumb needs peeling (she types, observing the blood oozing from her recently peeled thumb). LC recommends one-inch chunks but I find them to be kid-friendlier when they're a little smaller. Shake the chunks in a bag of flour (I add some salt; she's too anti-salt for my taste) and put them in an oiled or Pam'd baking dish. On top sprinkle 1/3 c. of good Parmesan, one minced garlic clove, and pepper to taste. Drizzle good olive oil on top, somewhere between 1/4 and 1/3 c. of it, and bake for 30 to 40 minutes.
With your leftovers, or with freshly roasted squash (rub lightly with oil and throw in at 400 until tender), you can make the best fall salad ever. Slice a red onion thinly and steep in the juice of two limes for 15 to 30 minutes. Toast 1/3 c. pine nuts (or walnuts, or pecans) until lightly browned. Nigella recommends radicchio for this salad, but I find it too unyielding and substitute other greens. Whatever you choose, toss it, torn in bite-sized pieces, with the squash, half of the nuts, and 7 or 8 ounces of crumbled feta cheese (or chevre). Add 2 T. olive oil or peanut oil (I also like walnut oil if I am using walnuts) and 1/4 t. pumpkinseed oil (you can omit this; I always have) to the onions, and tip them into the rest of the salad. Combine gently and sprinkle the remaining nuts on top. And then eat and eat and eat and be glad for fall.
On the subject, sort of, of Nigella Lawson, I meant to mention that yesterday in between folding laundry and ribboning kale I was obsessively checking the IBLCE website for exam results. For anyone who remembers my exam angst, I passed! I am now Jamie Gladly, IBCLC, LOSTB (lover of squash to boot).
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