Squashed.

Because apparently I am on crack I signed us up for a winter CSA, which means that from now until December we’ll have like ten pounds of pumpkins and squash and onions to eat our way through every week. I don’t really know why I thought this was such an awesome idea, since my boyfriend has never once in our entire relationship (or his entire life) said, “You know what would be awesome? If we could have some gourds for dinner.” No  matter. I’m determined to convert him, and lucky for me every magazine I’ve picked up lately has been chock-full of squashy goodness. A lot of the recipes tend to call for stuff I don’t have lying around, though, so I’ve had to get a little creative.

I made this pasta dish the other night–butternut squash roasted with olive oil, salt and pepper, then mixed with spicy Italian sausage, a little onion, some whole-wheat shells, and mozzarella cheese. I put the whole thing in a baking dish and sprinkled it with a mix of bread crumbs and parmesan, then stuck it under the broiler until it got all brown and crunchy. Tom had seconds. I’m just saying.