On the Forest Moon of Endor, there are Ewoks but there are also Yuzzum who love to cook with the fruits of the harvest: squash.

It's fall, so that means we humans are also feasting on autumn harvest goodies of the squash family: pumpkin, acorn, spaghetti, and butternut squash are some of our favorites. But there's another that recently has been enjoying a boom in our supermarkets: Delicata. mmm... My mouth waters just thinking about this little beauty. It's name says it all about the flavor - light & delicate. If you don't like squash, then I guess you should not read this entry.

This recipe works best with either Delicata or Acorn squash. I cannot be responsible for you trying this with any other kind of squash only to discover that it tastes like Ewok guano.

Perhaps the recipe I'm about to impart is a traditional preparation for squash but I'm taking full credit for it. ME. *I* invented it.

No, ok, not really, but I hope if you've never done this you'll try it and then say, "That Oboe-Wan, she sure is a clever cook." As usual with my recipes dealing w/meals rather than baking, measurements need to be tested out by YOU. You may like more or less of something, so feel more than free to experiment.

Remember, my forte is baking sweet treats so this definitely falls into that category!!


YOWZA! CANDIED SQUASH

serves 1 Yuzzum = 2 very hungry humans


1 Delicata (or Acorn) Squash
2 Tablespoons real, unsalted butter (cut into 4 pieces)
6 Tablespoons light or dark brown sugar
2 teaspoons vanilla
cinnamon
nutmeg

[1] Slice the Delicata squash lengthwise into 2 equal halves. Scoop out the seeds & strings with a spoon. Be sure to really clean good of all the strings. Place the two halves skin side up in a baking dish, add just a few teaspoons of water. Cover the dish either w/foil or a glass lid.

You'll need to watch the baking process carefully - I do 350 for about 45 minutes, but you should begin checking progress around 30 minutes. Nothing ruins a good squash recipe than undercooking it!! [puking yodacon]

[2] Remove the squash from the oven and place in some sort of vessel that will hold it hollow side up without tipping. Sometimes I use corn-on-the-cob dishes!

Into each half of piping hot squash, put 1 tablespoon of butter, 3 tablespoons of sugar (give or take a little depending on the size of your squash and of course how sweet you want it!), about 1 teaspoon of vanilla, one dash of nutmeg and then sprinkle with a generous amount of cinnamon to finish.

All of the ingredients should melt together enough for you to stir it around - DO NOT chop up the flesh of the squash when you do this, ONLY stir the candy syrup please.

And there you go. Eat with a spoon & enjoy!!