Even the dogs were impressed.
The second squash was a little bigger and required a little more effort -- as always, the ever-awesome pumpkin carving knife came to the rescue! I still finished with this one in just a minute or two. Sweet!
Time to chop chop chop, toss 'em in oil, and throw 'em in the oven.
Eventually, it was time to put all the pieces together. All told, it took about an hour to get to this point. Not too bad, but definitely not a quick weeknight dinner. Here she is... all primed and ready to cook cook cook!
About 30 minutes later...
Time to dig in! Mmm... (Note the cute new plates -- all the Halloween stuff was 50% off at Target! Score.)
The verdict: Mmm. Mmm. :) BUT you HAVE to like squash. It's very squashy. But I liked it. Brad liked it, but I could tell he expected more cheese less squash. Next time I make it, I will knock the squash down a little (I think I may have used a little too much anyway), use whole fat ricotta (I used light... I know I know I should know better), and use a thicker layer of cheese on the top. I'd also up the sage content and add a little more salt and pepper to the squash. But it was tasty, pretty easy, and the perfect way to end a yum-filled weekend.
PS. This was my first time using my recipe binder, and I loved it. It kept the water off my recipe (I make a mess -- all of my recipes and cookbooks are covered in stains), and I'm able to clip little notes about what to do next time. Binder one is finished, I'm halfway through binder two!