What's cookin'?

Could you, if not too late, take a pic of it in the ‘cooker’ please?

Sorry. All cooked and eaten.

Got a couple of little butternut squash in the CSA box, so I made a gratin with Manchego, butter, eggs, and nutmeg.


That is so badass!

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That squash turned out more like a spoonbread or savory pudding than a gratin. Definitely a keeper.


Wow, that looks yummy!

I took a quick peek at the recipe, wonder if I could also make it with pumpkin? I mean, since you are pureeing the cooked squash, couldn’t I simply start with a puree (aka canned pumpkin…)?

Sure. I think most canned pumpkin is butternut squash anyway.

The stuff from China? I agree. The color is so much lighter and it’s not as sweet. But the grown in America, Libby’s stuff? Feels like pumpkin to me!

Give me a bit to try your recipe with pumpkin and report back. Feels like it could be such an easy, joyous T-day side dish!

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My gruyere potato sauteed onion mozzarella Sicilian last night. NO RECIPE


Bello .

I think I need to bake it hotter and on the stone. It’s drying out too much

I’ve used this technique and like it a lot.

The short ribs with that nice layer of fat. So delicious.


Yes that’s the basics of my pizza doughs but I’ve trying to perfect Sicilian (pan pizza). Round pizza I can make easily

I was really referring to the cooking technique. Pre-heating at super high for a long time, etc.

This better be worth the price!

Tomato sauce…gonna add a clove of garlic and some basil.

As long as I don’t over cook the angel hair I think it should be tasty.


How was it?

NY strip. Buy one get one free this week at Bristol Farms with a coupon. 10th anniversary dinner with a nice bottle my friend gifted us.


I always wondered what a regular (not sweet or pie pumpkin) would taste cooked. Well when Superking had all their halloween pumpkins marked down to 10¢ a pound - for $1.80, I got to find out!

As the first pic will show, way bigger and denser than I thought it would be!

Then washed, chopped and cleaned to be pressure cooked.

Took me multiple cycles to get it all cooked (yay extra “rings” and an extra non-stick liner, so I could wash and swap stuff out pretty quickly.)

Bottom line? It tasted like butternut squash. Great fun, I am glad I did it - it bakes and cooks well. Have tons packed in ziplocks in the freezer for future play. But for pies? I am now comfy that Libby’s is actually truly easily the awesome choice : )