The Squash, the pumpkin, and all its varieties is of course, an import from the new world. But, we have at least 200 years of enjoying this hearty fall vegetable in Provence. The most popular preparations are either in soup/potage or as a gratin or tian. In Provence there are now many different squash available on the market. The most abundant is the Potiron which most resembles a pumpkin, but has a slightly more watery flesh. This grows to quite large proportions and the vegetable sellers sell it by the kilo, in large slices. More rare, but much more flavorful with a meatier flesh is the Potimaron. It can be either orange or green skinned, and is 6-10 inches in diameter, and quite dense, thus heavy in your shopping basket.

Ingredients:

• 1/3 cup olive oil
• 3 slices of bacon cut in 1/4 inch (1cm) short strips
• 2 onions minced
• One 1 1/2 kilo (3 pound) squash peeled, sliced and cut into 3/4 inch (4 cm) cubes
• 2 bay leaves
• 2 garlic cloves crushed and minced
• a couple grates of nutmeg
• salt and pepper as needed
• 3 tablespoons of honey (you can use a strongly flavored honey like chestnut, or garrigues, or a more mild, depending on availability and your preference).

In a large deep frying pan, pour in enough olive oil to cover the bottom, reserving the rest for later. Turn your flame up to medium high, and add the bacon bits and onions. Sautee till the onions are sweated and the bacon cooked. Add the squash and the remaining oil, and sautee over a medium flame, allowing them to lightly brown, for 10-15 minutes. They should start to become tender.