what kind of squash are you cooking?A friend gave me this squash recipe and over the years it has become throw it together instead of measuring. This is for a large batch but you can adjust it up or down. Slice up the squash (6 or 8 squash for a large batch) and cook with diced onions salt and pepper in enough water to make tender then add the lushness. Half a stick of butter, 8 oz. of sour cream, 8 oz. of cheddar cheese, one sleeve of ritz crackers crushed up. Mix it all up spread it in a casserole dish and top with parmesan and paprika and pop it in the oven.
Second best is opening a few ball jars of different veggies you grew and canned, a bag of frozen corn that you grew and froze and adding them to a Sunday dinner featuring some meat from the freezer (or smokehouse) that you raised and saved --- with the snow blowing and the temperature down around 10 degrees outside.There's nothing like fresh from the homegrown garden!! years ago we had friends to dinner and with the meal I served fresh from the garden cauliflower. The husband said he hated cauliflower and he'd pass on it. I convinced him to just try one bite. Not only did he eat it all, but he also wanted some to take home.