The whole kit and kaboodle, pre-baking.

I think I’ve mentioned that I’m dealing with a bit of a squash situation? Right. Last week’s efforts involved an upgrade of squash-baked-with-garlic that was inspired by a recipe at Simply Recipes (a site I use as a starting point for both new ingredients and classics that I just never tried to make before). I was planning to make the recipe as written, with adjustments to the butter and sugar, but because we live Down South, cranberries aren’t available in the grocery stores yet, even though it’s been autumn for three weeks. (Maybe this is unfair and you don’t have fresh or frozen cranberries available Up North yet, either?)

My version: toss together peeled and chunked squash (I used courge longue de Nice), peeled and chopped apples (I used Stayman, because I wanted them to keep their shape), minced garlic (I used about 4 or 5 or 6 cloves), whole walnuts, olive oil, and salt and pepper (I could have used more salt), and then bake at 375F for about an hour (until the squash gets soft). It was, I have to say, pretty good.