i've got to stop the galettes!!!!!

why, oh why, did i decide, after all these years, to try to make rustic tarts??? savory, sweet, it doesn't matter. i am now obsessed and running out of butter. for heavens sake spring, get your butt here!!! i gotta get out of this house. i gotta get on a bike and explore. i gotta get in the soil and garden. i gotta stop making the galettes!!!!!!

chris knight was wrong when he said "ice is nice."

so remember the big hubbard squash from week #2's csa? it's been hiding out in the back of the frig patiently waiting for it's turn to shine and it got it's chance the other night. after the success of the apple galette, i went looking for some other rustic tarts to try and i stumbled on this recipe over at smitten kitchen. i followed the pastry recipe as written and it was the most wonderful crust i have ever made. so delicious, so flaky, it is now my go to crust for savory tarts. yippee!!! i did need to changed up the filling a bit to work with what i had in my kitchen. i used a different kind of squash, omitted the cheese (simply because i didn't have any), used ground sage since i didn't have any fresh, just used regular pepper instead of cayenne, tossed in a bit of honey in lieu of sugar, and to make things a bit easier, i roasted the onions in with the squash. i then proceed to assemble and bake the tart in a cast iron skillet pretty much as the recipe states. and now, i will most definitely state, here and now, squash i don't think i love you, i KNOW i love you!!!

and the leftovers tasted even better the following night.

well while we're having this squash love fest, let's give spaghetti squash it's due. cooking the spaghetti squash couldn't be more simple. all you have to do is wash the squash off, place the whole entire squash on a cookie sheet, and bake it in a 375 degree oven for 45 minutes to an hour. once done, cut the squash in half lengthwise, remove the seeds and stringy stuff, and then scrape out the flesh with a fork. and then do this........

make some quick, and i mean quick, meatballs in a pan.

remove the casing from your favorite sausage and roll the meat into tiny little balls and saute in olive oil and/or butter till just about cooked through.

throw in some cooked spaghetti squash. 

pour in your favorite sauce and heat till everything is good and hot.

there you go, you're done!!!

as we speak, i still have two acorn squash in the frig that i need to prepare, so if anyone has any suggestions or recipes please let me know. happy squash everyone.