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Happy New Year to you too! Happy New Year to everyone!

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I knew this.

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I missed that. I don't like that flavor.

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I guessed correctly!

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I knew this. Well not the exact name, but I knew that fresh pineapple enzymes can digest protein.

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I made this Sunday, or to be accurate I made a sort of pie with this as inspiration. The most obvious change is I used a pizza dough crust and baked it in an 8 inch cast iron frying pan. The resulting pie was more like Chicago pizza pie than a galette since it was completely covered with crust.
I also used 4 cups, about 1 1/4 lbs of the Blue Hubbard squash instead of butternut squash. This was a yellow orange, not a vibrant orange color and rather bland tasting. I also used 8 ounces of frozen spinach, instead of baby spinach as it seemed such a waste to microwave and then cover baby spinach with cheese. The most important difference came with the cheese. I used left over ricota and cream cheese. These added up to about 3/4 of a cup combined so I blended them with an egg and some shredded parmesan for flavor. Oh I wasn't reading the recipe accurately so the egg went into the filling instead of glazing the top.
I cut the squash into medium dice, 1/2 inch square or a little smaller and then baked it in a single layer. When it was half cooked, I put the frozen spinach on top and continued baking. This thawed out the spinach and dried it and the squash nicely. When I took this out the spinach was dry but not crispy and the squash was mainly cooked without any liquid. I mixed this with the cheese mixture.
The whole wheat pizza dough was divided up, 2/3 for the bottom and 1/3 for the top. I rolled out the bottom and then let is sit for 15 minutes and rolled it out some more. I lined the frying pan with this and pressed it into place and pressed it to the sides until it reached the top. I rolled out the top. I placed the filling in the prepared frying pan, rerolled out the top and placed it on top of the filling.
I baked this at 350 degrees for about 45 minutes until the pizza crust part seemed cooked.
This turned out like a spinach pie with yellow chunks of pumpkin/squash. It is fairly tasty but needs something more sharp to give it flavor. Works nicely with cranberry chutney and the pumpkin curry soup.
I liked baking the pumpkin and spinach to dry them out and precook them, but that was because the oven was on anyway to roast the rest of the pumpkin, and its a cold winter day. If it was warmer the microwave would be faster and more comfortable. Also since its winter, I don't mind having to use the oven to reheat slices for lunch. A microwave would ruin the bread crust.
I won't be trying this again soon, but I wonder what it would be like with a hard cheese instead of the cream cheese and ricotta.

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I did a lot of cooking on Sunday. I made pumpkin chickpea curry soup, cheese pizza, and a Butternut galette using pumpkin, and roasting the rest of the pumpkin into pumpkin puree. I started this with a large blue Hubbard squash or maybe its a pumpkin. I cut this in half cleaned it up and started on the various recipes. The pumpkin soup needed 3 cups cut into small dice, the galette needed 4 cups cut into bigger 1/2 inch dice and the rest of it was roasted in the oven to be pureed later.
I also started 2 batches of whole wheat pizza dough. One batch of dough went into the butternut galette and the other made a fairly normal deep dish pizza, tomato sauce, mozarella and cheddar cheese.

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I made it once years ago. Its much like a chess pie

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I put references from Regency Romances together with a good guess.

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Baker Aunt;
Have you tried this yet? I like the look of it, and I would like to try it. I have a big Hubbard in my basement. I wish it explained why the squash should be precooked in the microwave -- its probably to reduce moisture the baking time is enough to cook it.

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This sounds great!

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I've never heard of a Baker's Half Dozen before.

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I've eaten dumplings. A local buffet place has many Southern dishes including Chicken and Dumplings. I have no idea how to cook it.

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Got it. For some reason I didn't think ultrapasturized cream would whip. I'll have to experiment with it.

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Mike;
The Semolina bread looks beautiful

Baker Aunt;
I went to read about your Pumpkin Rye bread and found the ryebaker's blog. Rye flour looks so confusing. Is your pumpkin bread at all sweet? Does it rise high? It looks like an interesting recipe, I think in volume measurements so I can't evaluate if this is a wet loaf or a dry or anything else about it.

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