I regret to inform you that the Amish CSA is taking a few months off as a theme for the blog, as we recently received our last shipment of vegetables. In it were a couple of acorn squash.
So onto the rest. I made Iv peel the acorn squash for me because it was a major pain and he's good at that kind of stuff. Though not without swearing. The skin on this sucker is tough. Anyway, he ultimately triumphed, and I finally cut them in half.
And then cut them into little cubes, tossed them with a bit of olive oil, and roasted them at 400 for 20 minutes until they caramelized a bit. They should look like this when they're done.
And oh man, is this good. It's garlicky, salty, and sweet from the squash, with a nice sagey crunch from the breadcrumbs. If you didn't know this was vegan, you wouldn't know this was vegan -- though you might wonder a little bit about why it doesn't hold together as well as baked ziti usually does. But whatever. It's moist and delicious and so on. Make this. It's very good. And it's awesome the next day, too. Iv took some for lunch, where he was brown-bagging with one of his coworkers, and was moved to pity him for his wretched peanut butter sandwich. Yes, this recipe has the power to move you to condescend to your less fortunate friends. All bow to the Pumpkin Baked Ziti!