Cheesy (Winter) Squash

Cut the squash in half lengthwise, scoop out the seeds, and place skin side up in a greased baking pan. Bake at 375F for 1 hour, or until flesh is soft. Scrape flesh from skin and transfer to bowl. Add butter and beat with a hand mixer until butter is melted and squash is pureed. Add in Swiss cheese and mix well. Beat in sour cream. Transfer to greased casserole and bake until lightly browned and bubbly (maybe 20-30 minutes at 350F, but if you have something else in the oven at a different temperature, that should be fine). Sprinkle feta cheese on top and bake another 5 minutes or so. Serve hot and prepare to be adored.

This entire recipe is pretty much an approximation, or at the very least a jumping off point. Use whatever squash, cheese, baking temperature, etc. that you want. I’m pretty sure it will only result in success!