Couldn't resist this. It's from the 1974 issue of Gourmet - and it's so far from a meal that anybody I know would conceive of serving to guests tomorrow that I stared at the pictures for a while in shock. Then I thought, who knows - you may actually feel like creating a tomato aspic. Or roasting a few ducks. This squash sounds interesting, although it certainly tells a tale of a different time. And who among us doesn't have a soft spot for peach upside down cake?
