I got so taken up in the photos of it—this beastly, un-named squash!—that I forgot to photograph the pie. It took me almost an hour to process the squash—Alex helped me hack in, then I had carve and seed and peel and cube. Finally, I steamed and pureed.
It made enough for two pies, a soup, and several sides of squash with butter and maple syrup. We made toasted seeds, too. I've got three more to carve up.
—Anna's making a variation on this Stuffed Squash with Moroccan Spiced Lamb using small winter squash in place of the zapallitos,
—I have my eye on this handsome Winter Kabocha Squash Pie from the Beekman 1802 Heirloom Dessert Cookbook,
—We like the looks of this Roasted Squash, Chile, and Mozzarella Salad from Liz's favorite blog, 101cookbooks.com,
—And last but not least, here's an interesting piece in Edible Cape Cod from Veronica Worthington on storing winter squash.
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