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!
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.
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 : )
https://www.bonappetit.com/recipe/napa-cabbage-and-cucumber-slaw but no cucumbers and after salting with 2% by weight I just let it sit for a few hours before draining.
We get huge amounts of nappa in our CSA box this time of year. One of these days I’ll try making kimchi.