|Cut the squash in half and scoop out the guts, then set the halves cut-side-down in some water on a cookie sheet and bake for 20-30 min until tender.|
We got the squash in early November and had it stored in a corner of our house that was 50-60 °F all winter; it was still in pretty good shape here at the end of March, but some of the seeds were looking like they were about to go all Kylo Ren on us (as in, turn to the dark side, not necessarily fight us with a light saber). The Johnny's Seed catalog suggests storing this variety at 60-65 °F, so our slightly cooler temps might have decreased its staying power a bit. Fortunately, the squash meat was still delicious.
|Speaking of meat, while the squash is roasting, start browning up that venison...|
|...and cooking those lentils.|
|When the venison is done, put it in a bowl and saute the kale in the frying pan.|
When the kale and lentils are also done, add them to the bowl, too. Season the whole shebang with salt, pepper, garlic powder, green onion powder, plenty of sage, some lemon pepper, and something labeled Chicago steak seasoning, to taste. Our proportions were probably 1.5 teaspoons of salt, 0.5 teaspoons each of lemon pepper, and steak seasoning, and 1 tablespoon each of everything else.
|Found it! :-) Ok, put the squash back in the oven to melt the cheese, like so.|
There you have it--now you should have no trouble using up your remaining winter squashes before the spring produce starts rolling in! How's your winter squash stash looking?