winter squash is comfort food

twice-baked winter squash: 1st baking: just poke some holes and bake it whole at 400 until softer than a baked potato.

2nd baking (perhaps from the leftover bin in the fridge), scoop some flesh onto a plate, but some bits of the skin are fine too, add several chunks of the sharpest cheddar you can find and heat until cheese is melted.

it’s also great with white rice and mouhamara (we get ours from Savan Bakery in Watertown, but try any Arab market)

or wrapped in lavosh (with some microgreens…)