Some knucklehead who probably hasn’t seen a naked woman since his subscription to National Geographic ran out told me squash ain’t sexy. Granted it doesn’t pack the same luscious sex appeal as an oyster or fig, but damnit, squash has gotten me laid plenty of times. Squash is the perfect fall ingredient to prep you for the cold winter that lies ahead. They are inexpensive, tasty and versatile as a bisexual Cirque du Soleil performer. My problem is that I keep going back to my classic squash dishes. But you gotta break out of routine, no matter how awesome that routine might be, if you hope to attain glory. This little Frankenstein’s monster brought honor to my family; my reputation as a lady-slayer stands untarnished. It was spicy, sweet and comforting all at the same time. My one caution is that this side dish very well may outclass the rest of your meal. So cook with bravado!
Total time: approximately 8 minutes
Projected cost: $7
Drinking Buddy: Hot Cider with a splash of bourbon
Ingredients (serves 4):
1. 1 apple
2. 2 dashes CAYENNE PEPPER
3. 1 dash salt
4. 2 dashes cinnamon
5. 2 tbsp CALIVIRGIN olive oil
6. 3 petit pan squash
7. 4 globe squash
8. 2 large handfuls shredded mozzarella
9. 3 garlic cloves sliced thinly
Preheat the oven to 350°F/175°C. Slice the ends off the globe squash and cut into thin rounds. Do the same for the petit pan squash. Toss the squash with the garlic, olive oil, cayenne pepper and salt. Lay them out in a large flat baking pan.
Core and slice up the apple into thin slices. Lay them evenly over the squash and season with cinnamon. Scatter the cheese across evenly and you’re ready to rumble.
Throw the casserole in the oven and bake until the apples and squash soften, and the cheese melts (approx 30 min).
Serve as a kickass side to any number of outstanding ENTRÉES. You could eat it solo, it’s that good.