Last week I brought home a prodigiously large butternut squash from the Fair Food Farmstand. I had in mind a recipe for squash in a spicy yogurt sauce from Bharti Kirchner's The Healthy Cuisine of India. So earlier this week I de-skinned, de-seeded, and cubed the squash; I needed four cups of it for the recipe, which turned out beautifully. (It's quite simple: you fry up some Bengali five-spice in a bit of oil with grated ginger, hot pepper, and turmeric, throw in the squash, add some water and a little salt, cover it and let it simmer for half an hour or so until it's soft but not too mushy; then you stir in plain yogurt and garam masala to make the sauce. Great winter comfort food.) But I still had just over half of the original Monster Squash. Into the refrigerator it went while I considered what else to do.
More of the squash found its way into a pot of chicken with root vegetables I was planning to make on New Year's Day, but ended up making yesterday night because all the stores were closed on New Year's and I couldn't go get a bottle of white wine. The squash went very nicely with the carrots and parsnips and garlic, and added an agreeable note of sweetness. But most of the leftovers were still left over.
So I think there's only one thing to do now: roast the remainder of the Monster Squash until it's soft and make a pie out of it. Anybody got a recipe?