A few years back, I lived on a farm and in my free time, I tended to about 1/2 an acre of my own garden. In that garden I grew squash. Lots of squash. Spaghetti, acorn, and delicata squash. When fall rolled around, I had one heck of a mound of squash. I was giving it out left and right. When I was invited to potlucks, I brought squash dishes. It took my parents (who inherited the remaining squash when I moved west a few months later) a good 6 months or so to finish the rest of the squash.
After that period of time, I needed a break from squash. But I’m happy to say I’m back on the squash wagon! I’m easing into it slowly, first with spaghetti squash and now with delicata squash. I made this dish tonight (using this recipe). In modifications, I used 16 oz of turkey (so we’d have leftovers), but kept everything else pretty much the same. And instead of the cheese listed in the recipe, I, of course, used dairy-free cheese. A nice hearty meal for a cool evening!