GOOD ENOUGH...TO COOK

In New York this past week, when the two days of rain cleared, it finally became the chilly, brisk weather we’ve been anticipating all fall. This called for the added enjoyment of fall comfort food. Experimenting, a neighbor and I raided what was left in my fridge from last week’s grocery run. What we found (suitable) was: Three tomatoes, bacon, cream cheese, squash, Parmesan cheese, and basil. In the cupboard was the last of a loaf of sourdough bread and some garlic. We had both been craving a greasy slice of New York pizza all day long, which would have been made all the better by the Pinot Noir we were indulging in (A to Z Pinot Noir, delish!). Instead, we decided to use our energy and save a few bucks (and calories) by creating something out of what we had. What we created, we’ll call fettunta pancetta.

Halve squash lengthwise, and remove seeds and fiber. Place in oven and heat to 350 degrees for 30 minutes before preparing the rest of the ingredients. Drizzle olive oil on a few thin slices of bakery fresh sourdough bread and throw in the oven along with the squash. Chop tomatoes, garlic, and basil, and allow to heat in a pan for ten minutes with the heat medium to low. When squash is tender, remove from oven, dice and combine with tomatoes, garlic and basil (as well as some oregano or other herbs you enjoy) in a small Cuisinart (or blender, whatever is handy works!). Scoop a couple spoonfuls of cream cheese in as well. Blend on low for a few seconds so combination becomes smooth enough to be spread. Before pulling the sourdough from the oven, place a few slices of bacon in the microwave and heat til crisp. Pull the sourdough (now toasted) from the oven, spread tomato/squash paste onto bread, sprinkle chopped bacon on top, and grate a generous amount of Parmesan on top mimicking a pizza slice. Allow to cool before biting in and melting your taste buds on your comfy creation! It makes that chilly fall wind much more tolerable if not enjoyable!

submitted by Erin Kinsella