Acorn Squash and Pimento Bake

EVIDENCE OF SQUASH DATING BACK SOME TWO thousand years has been found in Indian burial grounds in Virginia and Kentucky. Today, one of the most popular winter varieties in most states is the oval-shaped, dark green, orange-fleshed acorn squash, which, because of its relatively bland flavor, is almost always baked either with spices or other distinctive ingredients. Unlike soft, yellow crookneck summer squash, which is very perishable, hard acorn squash needs no refrigeration and can be stored in a cool, dark place for at least a month. As for the pimentos in this dish, sometimes I think the only thing Southerners don’t do with pimentos is make ice cream. This classic squash and pimento bake is just one of the ways the large pepper indigenous to the Americas is used to enhance literally dozens of dishes. Do note that the red, heart-shaped pimento pepper (produced and packed almost exclusively in the South today) is not the same as its humbler red bell cousin—in either flavor or texture. I hear people complain that genuine pimentos are next to impossible to find in markets outside the South, but I’ve never had any problem finding at least the 4-ounce jars (throughout the South, both 4- and 7-ounce jars are stocked in all supermarkets). If you have no luck, have a serious word with the store manager. For a nice textural variation on this dish, I often add about half a cup or so of crushed Brazil nuts, pecans, or walnuts to the squash and pimento mixture before baking.

MAKES: 6 to 8 servings

INGREDIENTS:

• 2 large acorn squash
• 8 tablespoons (1 stick) butter, cut into pieces
• 2 large eggs
• 1/4 cup mayonnaise
• 1  4-ounce jar diced pimentos, drained
• 1 small onion, finely chopped
• 1/2 small green bell pepper, seeded and finely chopped
• 2 teaspoons light brown sugar
• Salt and freshly ground black pepper to taste
• 1/2 cup fine bread crumbs
• 2 tablespoons butter, melted
• 1/2 cup grated extra-sharp cheddar cheese

INSTRUCTIONS:

1. Preheat the oven to 325°F.
2. Place the whole acorn squash on a heavy baking sheet and bake until tender when pierced with a fork, which usually takes about 1 1/2 to 2 hours.
3. Once the squash is cool enough to handle, cut it into quarters. Remove and discard the seeds and skin.
4. Place the squash flesh in a large mixing bowl and add the butter. Mash the squash well with a potato masher.
5. Add the eggs, mayonnaise, diced pimentos, finely chopped onion, finely chopped green bell pepper, light brown sugar, salt, and freshly ground black pepper to the mixing bowl.
6. Beat the mixture with an electric mixer until well blended and smooth.
7. Scrape the mixture into a buttered 2-quart baking dish or casserole.
8. Sprinkle the fine bread crumbs over the top of the mixture.
9. Drizzle the melted butter over the bread crumbs.
10. Bake the dish for 30 minutes.
11. Sprinkle the grated extra-sharp cheddar cheese evenly over the top.
12. Continue baking until the top is golden brown, which usually takes about 10 to 15 minutes longer.
13. Serve the dish piping hot directly from the baking dish.