One of my best memories of this year’s Fun For Food Celebration was the fabulous dinner created by Chef Jameson Kapec and Michael McLean. As luck would have it we were given 300 lbs of giant squash by John Dart of Dart AM Farms.
John dropped the squash off at my house about 10 days before the event. We squeezed them into every available corner of the tiny garage. A few days later I loaded them in my truck for another journey. They filled the entire truck bed. Mike McLean met me to take the squash to his house and get started cooking and pureeing the squash.
To cook a giant squash they must first be cut open! A bandsaw was just the right thing for quickly cutting up 26 of them.
Cooking all that squash was a project that took several days. When the day arrived we were ready to create a special meal made from mostly local ingredients. The most talked about dish – Jameson’s Winter Squash Springbread.
4 C squash
1 C water, boil
1 C flour (any kind)
1 C chopped leeks
3/4 c toasted, slivered almonds
Sweat leeks in butter. Boil water and add flour to make a Choux paste. Whip goat cheese and cream cheese together. Purée squash, flour mixture, seasonings. Stir in leeks and eggs, mix thoroughly. Pour 3/4 squash mixture into greased pan, dollop teaspoons of cream cheese mixture on top. Cover with remaining squash mixture. Pour mixture into a 9 x 13 baking dish. Bake at 350 until set, approx. 40-45 min. Sprinkle with Parmesan and almonds, bake 10 min. more. Top with parsley or herbs of choice.