Prep Time: 40 minutes (25 minutes hands on).
Bake Time: 15 minutes
Make Again: Yes
Recipe Source: Everyday Food (October 2003)
I made this probably 10 years ago when this issue of the magazine was published. I remembered that I liked it but I wasn't reviewing recipes then. I really wanted to make it again to make sure.
I actually don't like winter squash all that much, but since I remembered liking the finished product, I decided to make it. I couldn't find the pureed squash in the freezer section (I did the first time), so I bought some already cubed squash in a bag. I had to cook it in the microwave and then puree in my food processor. That probably added 5 minutes of work (but not to total time, because cooking the onions, takes the most time.)
I hated the smell of the squash. I tried a taste, and didn't care for it. I was feeling skeptical. But I forged on and completed the dish. I did cut back on the olive oil, by 1 T, but still used 2 T for the onions and used the full amount of cheese. I wanted to make sure I could make the squash taste good.
One fortuitous thing was that I had leftover Rosemary Focaccia in the freezer, so I used that for my topping instead of crusty bread with oil and rosemary added. It worked perfectly.
The final dish was very, very good. I didn't taste the squash at all, and the smell of the squash was gone, overpowered I suppose by the Rosemary and caramelized onions.
I am not sure how the leftovers will freeze, but I think it won't be too bad, because it wasn't too 'saucy' so there isn't a lot to soak up.
I hope I can find the pureed squash in a different grocery store, because I would love to make this again. I really isn't too hard, you just need some time for the onions to cook.