Gardens galore – gifts galore – squash galore.
We have NO idea what type of squash this bounty could be – somewhere in between an acorn squash, spaghetti squash, pumpkin, and zucchini.
The point is, it matters not at all. The garden produces everything delicious and this easy vegetarian recipe displays it all! Parmesan Raisin Pecan Squash Hybrid Sauté (with caraway)!

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Parmesan Raisin Pecan Squash Hybrid Sauté

2 Tbs. butter
1 giant winter squash (acorn, butternut, spaghetti, pumpkin, etc), seeded and chopped (skin still on)
1 small red onion, thinly sliced
1 tsp. caraway seeds
sea salt and pepper
1 cup toasted pecans, chopped
1 cup flame raisins
1 cup shaved parmesan cheese

In a large skillet, heat the butter over medium heat. Add the caraway seeds and toast until golden brown. Add the squash, onion, and salt and pepper. Stir to coat in butter and cover, stirring occasionally to prevent from burning. Cook until the squash just begins to soften and the onions are almost translucent.
Stir in the pecans and raisins.
Plate and serve topped with shaved cheese AND freshly baked bread, if desired.