Mashed Winter Squash

The cute guy and I have a new favorite food - well, it's more my favorite food than his but he does like it - mashed winter squash. Aside from how good this is, it's easy to cook and makes the house smell like the table is going to get set.

Last night I used spaghetti squash and tonight delicata. The spaghetti squash was juicy and the delicata a mashed potato consistency. They were equally lick the plate clean good!

1 winter squash - spaghetti, delicata or butternut
1 tablespoon olive oil
2 sweet colorful fall peppers
2 cloves garlic
3 sprigs garden herbs - thyme, rosemary, sage
1 serrano pepper finely minced
1 tablespoon butter
sea salt

Cut squash in half and remove seeds with a sturdy spoon. Rub the inside of the squash with olive oil and place face down on cookie sheet.

Cut off the tops of the fall peppers (I don't remove the seeds like the rest of the world), conservatively coat with olive oil and place next to the squash.

Peel garlic and put on cookie sheet. Tuck garden herbs under the belly of the squash.

Bake at 350 for one hour. Test with a fork for tenderness and continue cooking if squash is still tough, checking every ten minutes.

Once cool enough to handle, scoop squash and squeeze garlic from their skins to a bowl with butter and mash with a large fork. Dice roasted peppers and add to bowl (peppers can be peeled if desired).

Add minced serrano peppers, salt and additional butter to taste, mixing with a large spoon.

Roasted herbs can be used as garnish.

Eat anywhere but the kitchen table.

(This recipe is my thinly veiled justification to buy more local squash!)