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["Robert Walton" <waltonrp AT gmail.com>]

Here's a couple of different uses.

Saute the grated squash down with some chopped onion, garlic, tomato
and maybe some cilantro until it's not runny wet. Let it cool off some
and add some grated cheese (mozzarella, romano, think melty and
stinky). You can add ground chicharon (what's left after you render
your lard) at this point or leave it out. I add.

Taste it too see you have salt and seasonings good. Chill.

Pupusas de Ayote - Make tortilla dough. Make a smaller than an egg
ball of dough. Dent it with your thumb. Take a smaller ball of squash
filling and push it into the dough indentation. Roll it all up,
flatten out into a thick (1/4 to 1/2 inch) tortilla and toss it on a
hot grill. The cheese and fat will run out some and the pupusa will
get toasty brown. Almost burnt. Turn as needed.

Tamal de Ayote - Make tamales and use the above filling. You can add
what you like. Cooked chicken, meat, garbanzos, beans, whatever you
like. Wrap them in a blanched squash leaf instead of corn husk or
banana leaf. You can eat the wrapper in this one.

You can also use young, tender winter squash for these recipes. Even
better, IMO. You could freeze the filling after adding everything,
take a rest, do your new ID and make them when you have time, Like a
cold winter's Saturday afternoon :>)

Rob - Va