I went back and read Farmer Al’s explanation about the squash chunks.  I thought he said they were galeaux d’eysines (Deleted the darn e-mail already.  Harumph!), but my chunks don’t really look like the photos I found of that type of squash online.

My squash chunks

While searching for recipes to use that type of squash, I found a completely different recipe that used pumpkin to make what it called a pumpkin jam. The picture had cooked bacon on top of it, which fits perfectly with my blatant pandering mode lately, so I thought we should try it.  🙂 I have lost my original inspirational recipe, and all I have left are my notes and photos.  See what happens when I clean up after myself.! 😦

Since this is a weekday after work, I did not have time to roast the chunks for 40+ minutes.  The recipe called for boiling small cubes of squash for faster preparation, so that is what I would do.    After cutting off the outer shell, I sliced the squash into 1/2″ thick slices and cut those into 1/2 ” cubes.

Winter Squash Jam

• 2 lb. squash, cut into 1/2″ cubes
• 2-3 T. unsalted butter
• 3 T unrefined sugar
• 1 T. molasses
• Juice from 1 lemon
• 1″ slice of crystallized ginger
• 1/2 t. cinnamon

Add all ingredients to a large sauce pan and  simmer for 30 minutes (not a lot faster than roasting, but less work after they were tender).  When the squash is tender,  mash it right in the pot.

While that simmered, I chopped and cooked 3 slices of bacon until they were crispy.

I served the “jam” as a side dish topped with bacon, next to sliced ham (leftovers) and salad (easy).

My fifteen year old son looked at it and said, with some apparent concern,

“Mom, you are supposed to throw out the cat puke, not serve it to us for dinner.”

To which the 12 year old replied enthusiastically, “Eat it!  It IS good!”

I like having a new take on squash squish.  The molasses and sugar surprised the kids  and everyone really did like it, in spite of that unsettling image presented at the beginning of the meal.  It was great as leftovers too.