Gourd Ole`

Italians have always loved using butternut squash in less conventional ways than most. In many good Italian restaurants you will usually find on the menu; butternut squash ravioli with butter and sage an absolutely classic, comforting dish. I have also noticed more and more upscale restaurants are offering butternut squash pizzas and focaccias', which I look very forward to trying. I am sure the natural sweetness of the squash mingling with a nice gorgonzola or other sharp tangy cheese is quite an inviting combination on a crisp hot from the fire crust.

When I spotted this recipe giving butternut squash a Mexican twist, I knew it was a must try and I was right it is unbelievably good.

Butternut Squash in the Style of Refried Beans

1 med. butternut squash

1 1/2 tsp. chili powder

1 1/2 tsp. ground cumin

1 1/2 tsp. oregano

2 cloves garlic, crushed

3 tbsp. corn oil

1 tbsp. bacon fat

6 corn tortillas or 4 flour tortillas

2 c. shredded cheese (Cheddar or Jack)

1 c. shredded iceberg lettuce

Quarter the squash and steam until tender. Heat the tortillas in a little corn oil until crisp. Peel squash. Heat oil and fat in large skillet, add squash and mash and stir while adding chili powder, cumin, oregano and garlic. Keep stirring and mashing until fairly dry.

Spread on tortillas. Sprinkle with cheese. Broil until bubbly. Cover with lettuce and dot with salsa. Serve remaining salsa on side.

SALSA CRUDA:

3 peeled tomatoes, diced

1 med. onion, minced

2 cloves garlic, crushed

2 tsp. oregano

2 oz. canned, diced green chilies

Combine and mix well. Let stand to allow flavors to mingle.

photo/sweetjane/flickr