Squash, I’ma get to you in a minute but…
My parents have a giant garden. They moved to the country last year and now have 2 acres of land, and went a little batshit with planting this spring. As a result, they grew about 5 times what they can eat and freeze for the winter. My parents have gotten really creative in using up the food they can’t consume. They freeze and can as much as possible (my mom has been making new, and sometimes weird, dishes) but they give a lot away to neighbours as well as the local foodbank.
To give you an example of how much food they’ve grown, this year they grew about 50 squash. The larger squash they’ve grown, some weighing up to 70 lbs. (srsly.), present a bigger challenge in using since they are too big to donate, too unweildly to process to cook up, and probably wouldn’t taste very good either. In an attempt to get rid of some of the big ones they gave one to the cattle farmer down the road, because apparently cows really like pumpkins, and this was big like a pumpkin so the cows wouldn’t know the difference right? The farmer never called them for a second squash.
But back to my dinner.
My parents’ over active garden means that whenever I visit them they drive me back to Toronto just so that I can bring a ton of vegetables back for my friends an myself.
Thus, when I graduated last week my parents used their trip to Toronto to see me cross the stage as an excuse to offload some squash and beets. I gave one of the squash to a friend, who made the most fantastic soup (I made some cornbread to eat with it). I used a second squash, a delicata that a neighbour traded for one of my parents’ squash (everybody is trying to get rid of squash!), to make stuffed squash.
I used this recipe, but added a bit of bacon and used regular milk instead of almond milk.
The end result: I ate half of a squash for dinner, and the other half for lunch the next day. It destroyed my runger.
It also satisfied my need for Fall-like meals.
And apparently you can roast squash seeds like pumpkin seeds: