Yellow Mystery Squash

I'm not adventurous when it comes to buying and cooking squash. I stick to pumpkin, zuchinni, butternut, and acorn.  And that's it!

I was recently gifted with a squash--not one of my usual four, therefore its identity is a mystery--and was stumped as to how I should prepare it. Would it be sweet? Bitter? Have inedible, tough skin?

I now regret that I didn't take a photo or at least make a sketch of it, because the dish turned out delicious, and I probably won't be able to pick out the same type of squash in the future.    Fortunately, zuchinni will work just as well, and other varieties might make fine substitutes, too.


Ingredients:

• squash (seeds removed, thinly sliced)
• water
• butter (cut into 1/4" cubes)
• leek (green leafy part, minced)
• fresh rosemary (minced)
• salt
• cheddar cheese (sliced)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a baking dish, arrange squash in even layers.
3. Add a bit of water, enough to cover the bottom of the dish.
4. Scatter butter, leeks, and rosemary across the top.
5. Add a tiny sprinkle of salt.
6. Bake for about 20 min., then use a wooden spoon or spatula to turn the squash over. The sides that were face-down in the water should look translucent.
7. Add cheese on top and bake another 15 min. or until squash is cooked through and cheese is bubbly.

Any leftovers would make a great filling for a breakfast quiche or omelette!