A few weeks ago, on a gray, drizzly day, the DH brought home a butternut squash, the big kind with a hard skin and seeds in the big round end. But soon the temperatures shot into the 90's, and I didn't feel like using the oven for a long time to bake it.

So I invented Italian winter squash, and tonight we had it with pizza. It was good.

First phase.

Cut a small slice off the bottom of the squash to keep it from rolling around. (safety). On the top surface, drill a hole into the seed cavity to let steam escape. I use a corkscrew.

Put the squash in a large slow cooker, getting as much of the squash in contact with the ceramic as you can. Add 1/4 cup water. Cook on high for 3-4 hours, till tender when a sharp knife is thrust into it.

Remove from cooker, let cool some, then refrigerate. If you want to serve it the day you cook it, cool until safe enough to handle.

Second phase.

Cut the squash in half longways, scrape out and discard the seeds and fibers, and remove the flesh from the skin.

Put a goodly splash of olive oil in a big sauce pan and add 1 tsp Italian seasoning and grinds of black pepper to taste. (I did 12 grinds.) Stir.

Add the flesh of the squash and moosh till smooth with a big spoon or strong spatula. Stir to distribute oil and spices. Heat through over medium-low heat and serve, salting at the dining table as desired.

Notes: my sister says that a drywall saw from a DIY store will cut hard winter squash when raw. I haven't tried it myself.

Tomorrow we will have this dish as an accompaniment to Train Smash.

One squash will probably serve two people for three dinners. I'm sure it will freeze well.