Falling in love with fall produce: sweet and spicy squash

For this invention, I put together yummy late-season hot peppers from the garden of a colleague at work, a squash from the farmer's market, and a little of the brown sugar-cayenne pepper mixture left behind by a friend after our last mini-bonfire party (it was a originally a coating for skewered pineapple).

Sweet and Spicy Squash

Cut a winter squash in half and put it cut side down on a greased or parchment-paper-covered baking pan. Be sure the pan has a lip around all the edges because squashes give up some juice while baking. Bake at 400 degrees Fahrenheit until, when poking at the skin with your finger, the flesh underneath feels mushy.

In another pan at the same time, roast a handful of whole hot peppers, turning peppers occasionally. The peppers will be done when the skins are dark brown and starting to char, long before the squash is ready. Put the peppers in a bowl and cover with plastic wrap. Leave to steam until the squash is ready, then peel the paper-thin skins off the peppers and discard skins, seeds and stems. Mince the roasted peppers.

Scoop the squash out of its skin into a bowl and mix in about one tablespoon of butter/vegan margarine for each pound of squash. Depending on how hot the peppers are, add all of them to the squash or just some until the desired level of heat is achieved. Sweeten to taste with brown sugar and add cayenne pepper if the roasted peppers just aren't spicy enough for your taste. Season with salt and pepper and serve.