On Thursday, I made another batch of tomato sauce (about 3 cups). As I cannot use the 4-qt. Calphalon pan anymore, due to the loss of its anodized coating, I looked around and realized that the 12-inch All-Clad round roaster pan, although not quite as deep, would work. It performed admirably and cleaned up easily. I expect these tomatoes were the last major batch, although some are still ripening on the vine. So far, the weather has allowed them to continue. If we get to where freezing weather is forecast, then we will pick any that remain and ripen them in the house.
For Thursday dinner, we had the remaining leftover Turkey-Zucchini Loaf with Peach-Dijon glaze, with one of the Queen squashes from our garden. I halved it lengthwise, lightly rubbed with olive oil, and baked for 40 minutes at 400F in my countertop convection oven. I then turned them over and stuffed them with a combination of bulgur and the leftover farro, mushrooms, and red bell pepper mix. I put a little bit of 2% cheese on top. These baked for an additional 20 minutes at 375F.
I realized that with the zucchini in the meat loaf, the Queen squash, and the pumpkin bread at dessert, we ate three kinds of squash this evening.
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