I came into the butternut squash fan camp way late in life. I am embarrassed to say – given my mantra to my kids, “at least try it before you say you don’t like it!” – that it wasn’t until last Fall that I discovered my extreme love of this roasted beauty. I had assumed (and you know what they say about assuming …) butternut squash would taste like sweet potatoes, one of my culinary arch-nemeses. By St. Boogar and all the saints at the backside door of purgatory!! I was wrong and am in the throes of making up for lost time.
Casseroles have a bad rap. And rightly so if the spokesmodel for the category is that tan viscous, flaccid-noodled, hot tuna dish with potato chip topping. Oh, the inhumanity. I know people love the stuff. I, however, am of the other camp. Just entering Lent, I have had my share of flashbacks to Fridays when chances were at least a few of them would feature tuna casserole in Mom’s go-to red Pyrex bowl with gold embellishments. Lipstick that pig all you want, the stuff was horrid. No offense to Bunny, generally an awesome cook (discounting the liver and onions fiasco of my youth and her wayward foray into lima beans; bletch). The upside was that I would always consider eating the casserole as my Lenten penance for the day, freeing up whatever chocolate was around for guilt-free consumption.