Squash for Supper

Today is the birthday of my friend Susan, who is, an addition to her many other admirable qualities, a terrific cook. In her honor I post this painting and a recipe from her boundless repertoire. Susan makes it with acorn squash, but any of your favorite winter squashes would work just fine. On a cold autumn or winter evening it makes a lovely golden appearance on the table, with or without birthday candles. Happy birthday, Susan!


Susan’s Squash Pudding

Bake 1 whole acorn squash at 400º until soft when pricked, about 1 hour. Scoop flesh into mixing bowl. Add 2 T butter and salt to taste and beat for a few minutes. Add 1 box of corn muffin mix [alternatively, I use the blend from Moosewood Cookbook: 1 cup yellow corn meal, 1 cup unbleached white flour, 2 tsp. baking powder, ½ tsp baking soda, ½ tsp salt, to which I add 1/4 cup brown sugar]. Add 1 egg and 1 cup milk and mix until blended. Pour into a pretty 1-1/2 quart casserole dish, dot with 3 T butter, and bake at 375º for 30-40 minutes or until tester comes out clean. Serve immediately.



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