Squarsh

We get a lot of wrong numbers--probably one a day. Well, Saturday's wrong number rang at 6:00 a.m. This is a good time to go to the farmer's market, my co-worker Jenn told me last week. So I did. And I thought I was so clever when I remembered to bring cash with me. But not smart enough to bring something smaller than a 10 dollar bill. So when I decided to buy some summer squash, the poor man wasn't able to give me more than 5 dollars change. No problem, I say, just give me 5 dollars worth of squash.
OK, he says. That's 5 lbs of squash.
That's a lot of squash, I think to myself.


So I made a very large and very labor-intensive squarsherole. Fun to eat as it is to say ;-)
Here's the 'mess-ipe':
5 lbs summer squash, chopped and sauteed in olive oil, and then mashed
Several shakes salt, pepper and dried basil.
A small scoop brown sugar
4 or maybe 5 toasted bread heels, crumbled
2 beaten eggs
Pine nuts and baby squash sprinkled with brown sugar and basil, and brushed with olive oil for a garnish. With my friend Sharon in mind, I made an elaborate design. She is the master at making food beautiful
I thought it came out rather pretty. Oh, bake for 30 minutes at 350, then broil for just a minute or two to brown the top. I had to watch it.