Flying Squashers

In order to successfully prepare Flying Squashers one must first conjure up in the mind an image of David Duchovney. You may picture him either in an X-Files style black suit OR a nice white men's undershirt ot tank top. I guess it depends on weather you are preparing Flying Squashers for formal or casual dining.


oh yeah.

INGREDIENTS:
Yellow or green flying saucer shaped squash. (i don't know the technical name!) you know the ones i mean, not oblong, but disk shaped. Again, if you live in placerville or montana you may have trouble finding these. You urban folks should be ok. **The smaller the better!
butter
dry white wine
chicken or vegetable broth (if not a vegetarian use the chicken broth.)
salt and pepper



Rinse and trim the stem and butt off the squash, but not too much- leave it looking whole like an alien ship.
Put many pads of butter in a pan...say 5 table spoons or so for a pan-full of squashers. maybe make it 6. butter is good anyhow.
Turn on medium heat and add squasher whole to the pan. cook awhile turning in the butter, say 5 minutes.
Add 2 cups or so of dry white wine and turn up the heat to boiling. cook this way for awhile, like five minutes.
Add broth to fill pan about an inch deep. Keep at a simmer/boil.

while that is simmering imagine David Duchovney....



Add salt.
Add a little fresh ground pepper.
Keep adding little amounts of wine and broth to keep the squasher in 1/2 inch deep juice for about 25 minutes boiling all the while ( 25 from the beginning)
After they have been cooking about 20-25 minutes stop adding liquids and bring to a rapid boil to make a reduction of the broth.
When sauce has thickened turn off heat and serve squashers whole, spooning the sauce over the top. (try one first to make sure they are done, firm on the outside, juicy on the inside)



serve with sauce.