The first recipe I came across while looking for other uses - apart from curry - for the butternut squash was on the BBC Good Food website and made a lasagne. It used squash and spinach and I swapped fresh spinach defrosted frozen, squeezing out the water; a white sauce, plus 3 cheeses - mascarpone, mozzarella and parmesan and pine nuts on top.
Made 7 portions and 6 went in the freezer. It was OK but a bit of a disappointment. Not a lot of flavour as I didn't have enough sage or garlic. Something with a stronger flavour needs to be mixed in with the squash.
When I reheat the other 6 portions I'll grate some strong cheddar on top before shoving into the microwave.
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Sue
I'm sure you'll find a way to adjust the seasonings. That's a great start to using up all those lovely squash.
ReplyDeleteYou did better than us, we only got 5 butternuts from our 2 plants. Smoked paprika goes well with squash, I've found. Sooze
ReplyDeletewe love squash and while we use them for curries and caseroles, we also like the in cornish pasties. Our favourite is to toast them with a little oul or dripping or cook with a litle butter in a saucepan.
ReplyDeleteTwo posts in a morning is complicated for the brain. Did you forget to time its publication?
ReplyDeleteTry this bean, leek and squash thing for your squash.https://www.instagram.com/reel/DBTP68NosM6/?igsh=MXBjeHl2eWtqZmFjYw
ReplyDeleteSquash, together with sage, tastes delicious. I had both in a risotto last night. X
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