A hearty, warming, deep-dish meal from a local chef (otherwise known as my husband). It’s brilliant for breakfast with fresh pressed coffee, or satisfying for supper with a loaf of crusty bread and a brimming mug of apple cider. Our apologies for the lack of photography–we keep eating our recipes before we have time to capture them on film.
1. Cut a whole squash in half lengthwise, scoop out the seeds from one half, place flat-side down in a baking dish, and bake in the oven at about 350 until the inner flesh shreds easily with a fork. You can refrigerate the other half or bake ahead for future recipes.
2. Meanwhile, slice the potatoes and cook lightly in a frying pan. When the squash is finished, scoop the flesh of one half into a bowl and add the potatoes, chopped carrot, eggs, and spices to taste.
3. Pour a little olive oil into a baking dish until it coats the bottom. Spread in vegetable mixture, dot with butter, and add a generous layer of grated Parmesan over all. Bake at 350-375 until the eggs are set and the top is toasted.
– If the cheese is browning too quickly, cover dish with foil. Conversely, if it doesn’t brown enough, broil just before serving.
– Variations are encouraged and expected. Next time we might try this with tomato sauce in place of eggs.