For the Love of Molly

**not gluten free**

About six months ago I was volunteered for a ministry at our old church.  I’d be helping with the New Attenders Dinner each quarter.  Judging by the amount of people involved in our emails, I showed up expecting a huge team of people to be working with that first night.  What I found instead was my friend Laura, who is the secretary at the church, and just one other woman.  Laura made the introductions, ‘Whiskey, this is Molly… Molly this is Whiskey.  Whiskey dabbles in food blogging, Molly is a chef.’

After the first few moments of awkwardness, Molly and I started talking.  This woman was incredible.  Fun, smart, charming, beautiful… the whole package wrapped up in one woman.  I had an instant girl-crush.  I swear she’s the only person who has ever kept me in good spirits while washing 500 dishes by hand.

The next weekend I took a friend to the Farmer’s Market secretly hoping that I’d run into this goddess called Molly.  As my friend and I made our way out, there was Molly!  That day, she introduced me to this great farm that’s open to the public.  She was going to head to the farm after leaving the market so I jumped in my friend’s car and off we went to the farm… I rode a tractor! and picked my own asparagus! and bought flowers for my porch! As we were leaving the farm, Molly pulled up.  Busted!  We talked about the rest of the day, there was a BBQ contest in the park (BIG BIG deal for the Midwest).  Of course, what kind of Good Midwesterner would I be if I didn’t go?  Off my friend and I went to the BBQ festival. By this time, Molly was aware I was going to be there so it wasn’t so creepy.   I actually had to call her the next day and leave a message saying, “I promise I don’t usually stalk people… it’s just, you know, I got excited! Please forgive me, I swear I’m not crazy.  Mutual interests and all…”

Molly called me back and said I was hilarious and happy to have run in to me several times, but how about actually planning something?  Oh.  Okay.  She’s been a part of my life ever since.  We don’t see each other often because she lives on a Farm!  with Cows! and lives a very busy life filled to the brim with exciting events.  Of course, my events are part of her busy life too.

Last Friday we had another New Attender’s dinner.  The weekend before was Molly’s Annual Chili and Beerbash (which was so incredible I can’t tell you!) so there was a lot of leftover chili from the weekend before.  She souped it up with some vegetable stock, put it in a huge roaster and there really wasn’t much left to do other than minor things before guests arrived.  Of course, Molly and I can sit and talk for hours so we weren’t concerned.  The conversation turned to Thanksgiving and everyone’s plans for the weekend.  Molly said she was attending dinner at her family’s house and always takes this dish… this Butternut Squash, Fontina and Basmati Rice dish.  I don’t remember much else about the conversation except my pointed scream, YOU HAVE TO GIVE ME THE RECIPE!!

Molly emailed me the recipe Saturday afternoon.  I made it Sunday night for dinner.  I don’t do “seconds”.  I did seconds and am currently having a hard time staying away from the dish cooling on the stove.  Make this.  Make it tonight, make it for Thanksgiving, for bill paying day, for bad day, happy day, rainy day, cold day… just make it. And please, for the love of all things good, do not be turned off by the ingredients.  It’s magic. Pure and simple magic.

Butternut Squash and Rice Tian with Bacon and Sage
By: My friend Molly

1 T olive oil
4 oz thick sliced bacon, cut into 1/2″ pieces
1 medium onion, chopped
1 T minced sage
1 c Basmati rice
2 c water

1 butternut squash, peeled & cut into 1/2″ pieces
1 T olive oil
1 T brown sugar

1/2 c breadcrumbs
2 T minced flat leaf parsley
2 cloves garlic (eek! I used 4) minced, then turned into paste*
1 T olive oil

5-6 oz. Fontina or Grueyere cheese (I used Grueyere)
1 egg
1/2 c heavy cream

In a large stock pot over medium heat, cook the bacon with 1 T olive oil until fat is rendered and bacon is just crisp.  Add the onions and sage and cook about 5 minutes until tender.  Stir in the rice and continue stirring for a few minutes until the rice becomes milky-opaque in appearance, 3-4 minutes.  Add water and season with salt.  Bring to a boil, then reduce the heat to low, cover and simmer for 20 minutes.

While the bacon and onions are cooking,  toss the squash with 1 T olive oil, brown sugar and season with salt and pepper  Spread in a single layer on a baking sheet and roast in a 425 degree oven for about 25 minutes or until tender and golden.

In a small bowl, combine the breadcrumbs, parsley, garlic and olive oil.  Set aside.  In another small bowl, whisk together cream and egg, season with salt and pepper.  Stir in the cheese.  Once the squash is tender, add it to the stockpot with the bacon and cooked rice (don’t stir yet).  Pour the cream mixture over the squash, stir gently and turn the mixture into a buttered 9×13″ casserole dish.  Top with the breadcrumb mixture and place under the broiler until golden, 2-3 minutes.  Serve immediately.

NOTE: If the squash and rice are hot when adding the egg and cream, the egg should cook on contact.  (I love this part from Molly…) If this is uncomfortable for you, you may heat the casserole in a 350 degree oven for about 10 minutes or until it reaches 160 degrees.  Then broil and serve.  This dish should be very creamy and moist.

*For garlic paste (Molly said crushed, I assumed she meant pasted).  To make it, simply peel and mince the garlic, sprinkle a little kosher salt over it and then take your knife and pull the garlic with the side of your knife adding pressure to the top.