Monday 31 October
A couple of little butternut squashes jumped into our bags at the Farmers' Market. They solved the problem of what to do for Halloween, as they are sort of relatives of the pumpkin, and could spend some time roasting in the oven while we spent two hours outdoors (dressed as an undertaker and a pirate) welcoming some 175 trick-or-treaters.
This is what we normally do for stuffed squash. But we needed to use what we had, which was Italian sausage and some leftover saffron rice. So our seasoning took a cue from risotto alla zucca, browning onion with the sausage crumble, adding chopped parsley, and topping with parmesan.
When we went in for dinner, we united the already-prepped stuffing with stuffers, topped them, and broiled them until they were hot. And the results were tasty enough to keep us scraping until there was only a skin left.
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