We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Pumpkin or winter squash ravioli is a fine dish too. We have become convinced, by a Cordon Bleu chef friend, that using supermarket wontons is perfectly fine for making ravioli. We will never bother to make our own homemade ravioli pasta again, because it's too darn much work and it's the inside that counts. (My Woodcock ravioli recipe will be posted one of these days).
I am fond of baked Acorn Squash with some butter and Maple syrup inside, but you can use any winter squash. Simple, and tasty:
The problem with squash and sage recipes is that, hearty though sage is, you really can't get it out of your garden fresh once you have a frost. That is to say, to have fresh local squash and fresh local sage at the same time is a fruitless venture for people in most zones.
Pie could use some cinnamon, cloves and allspice. BD, this is an observation, NOT a criticism; You strike me as someone for whom eating is a sport, as opposed to guys like me that wearily trudge in from the cold every night and fry up some bacon to go with our pork and beans. Anything to sate the appetite as quickly and easily as possible.
My vegetarian cousin (most of the time- she has no problem with venison) unfortunately views spices with the same revulsion she has for factory-raised chickens. One time she hit the jackpot with a navy bean and squash dish: exquisite flavor.
The squash and pasta recipe also brings to mind conversation I had with an executive chef down at Kiawah Island oh, about 10 years ago. This was before you could buy winter squash cubed at the grocery store.
I asked him for the best technique for peeling butternut squash, since alot of recipes call for it and -- without doubt -- peeling a butternut squash is not easy even with good equipment.
He said he didn't make or create dishes requiring one to peel butternut or other winter squash. He used it as an ingredient already baked in the skin or nothing.