soul food saturday

Thanksgiving is right around the corner, so I'll post what has become my contribution to most Thanksgiving tables (when I'm not hosting, that is). This recipe is an adaptation of one found in Martha Stewart Living (yes, I do read that magazine, and I do not apologize) many years ago. That original recipe used summer squash, but the texture using that seedy squash is not nearly as delightful as the velvetiness you get from the winter squashes.

Beautiful winter squashes are abundant in the supermarkets this time of year, but every time I come home with one, at least one person I encounter along the way asks me "What are you going to do with that thing??" Well . . . the first step is always roasting. Roasting concentrates the sugars of the squash and helps it turn the corner from pretty good to impossibly delicious. And it bears saying that, while this recipe is decadent (but Ruth Reichl says that you get a free ride on calories at the Thanksgiving table!! thanks!), the butternut squash used here is equally delicious with a drizzle of maple syrup and a sprinkle of sea salt. Try it!

Church Street Squash (adapted)

ample olive oil
3        tablespoons  unsalted butter
1        large or 2 small butternut squash
1        large  onion -- finely  chopped
3/4      cup  freshly grated cheddar cheese
1        cup  sour cream
1        teaspoon  coarse salt
1/2      teaspoon  freshly ground pepper
1        large  egg -- lightly beaten
1/2      teaspoon  paprika

Preheat oven to 450 degrees F

Cut the butternut squash in half lengthwise, place face
down on a baking tray covered
in olive oil.  Roast at 450 for 30-45 minutes,
until the skin is blistered and the
flesh tender.  Remove from the oven, flip over and allow
to cool.  Reduce oven heat
to 350.

While squash is cooling, saute onions in 2 tbs butter until
almost caramelized, set aside.

Scoop cooled squash out of skins and into large mixing
bowl. Mash lightly.

Add onions, cheddar cheese, sour cream, salt, pepper,
beaten egg and paprika to squash; fold lightly together.

Pour into 9x11-inch glass baking dish buttered with
the last tablespoon of butter. Bake until solid,
with no seeping moisture (30 to 45 minutes
depending on your oven). Let sit at
least 5 minutes before serving.

8 - 10 servings.

Please comment with any beloved turkey day recipes
you'd like to share!