Puzzle vs. Squash

I know this is going to sound really exciting, but my family used to have a puzzle going during the holidays so Jared and I bought one yesterday to start. (We have to eat our dinner standing up since the puzzle has overtaken the kitchen table.)

This is a good season for Squash so I've been cooking several recipes with it. This turned out yummy. I added an onion and some leftover zucchini from the stuffed peppers and a yellow pepper from my fridge that was about to die to the recipe and I recommend it. It was juicy and very flavorful.

Pears are also in season so I whipped up a pear tart (puffed pastry came from the store.) I whipped together a bit of butter and some cream cheese along with some fresh apple juice from the market on Tuesday which I think is starting to ferment. I threw in some cinnamon and grated some nutmeg into the mix. Then I spread it evenly on the pastry and swirled honey over the pears and grated a bit more nutmeg. I cooked it on 175 C for who knows how long. I kept adding minutes to the timer when I saw that it was golden yet.

Pre-Baked.

Fresh out of the oven. Not sure if it's good yet though. Haven't tried it yet.

BUTTERNUT SQUASH AND RED PEPPER CASSEROLE
3 1/2 pounds butternut squash
1 large red bell pepper, cut into 1-inch pieces
3 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh rosemary leaves
freshly ground black pepper to taste
1/2 cup freshly grated Parmesan (about 2 ounces)
Preheat oven to 400°F.

With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).

In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.

Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.