Almost Meatless. The nice thing about it is that it can be a great vegetarian dinner or you can add a bit of crumbled sausage to it if you’re feeding people who can’t fathom why you would ever have a meal without a bit of animal protein (I, admittedly, used to be a card-carrying member of this group!). But really, doesn’t sausage make everything better? I digress! If you plan ahead and cook the squash, the rest of this meal is pretty easy and straightforward. And for a cold, foggy fall or winter night it’s the perfect comfort food...actually a little reminiscent of Thanksgiving (which lovely flavors I personally think shouldn’t be relegated to just once a year!) Pair it with a full-bodied Chardonnay (we chose Frog’s Leap 2009) and a week night meal turns into an intimate occasion worth savoring!
However, if your curious here is my general approach for this dinner when I make it...I grew up eating this so it has evolved from my mother’s recipe over the years: