Butternut the Juggernaut

So this might be the hardest time for anyone trying to eat "fresh" in Providence. The winters farmers market is filled with bread, meat, eggs, and value-added but the precious sweetness of peaches (though there still are apples, albeit close to the end of their shelf life) and the savory tastes of asian greens is a distant memory. BUT...if you were thinking ahead you might still have some reserves waiting patiently in a dark corner of your kitchen, the storage veggies. Now, my dark corner is not so dark so the potatoes and onions are sprouting but I still have my precious butternut squashes, the crowning jewel of my storage collection. I would love to break out in a long soliloquy about how we, me and the butternut squash, have a long and loving history but I have four potlucks to cook for this week and no time for that type of indulgence. So tonight, the agenda is stuffed butternut squash. General recipe:

-Cut butternuts in half and bake at 425 till tender
-While baking put some couscous, quinoa, and other grains in pot at appropriate time with some chicken stock (once the chicken stock is boiling, of course), cook
-when both are done, scoop most of the flesh of the butternut squash into a bowl and mix with your grain mixture, I also added some grated carrots and goats cheese- any other additions such as raisins, other cheeses, tomatoes would be great
-refill the shell of the butternut and bake for another 5 minutes

Onward and upward- next will be butternut squash soup. MMMM