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.
ReplyDeleteOne down 8 to go
DeleteYou did better than us, we only got 5 butternuts from our 2 plants. Smoked paprika goes well with squash, I've found. Sooze
ReplyDeleteOne last year. These will last me months
Deletewe 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.
ReplyDeleteI shall be looking up some more recipes later
DeleteTwo posts in a morning is complicated for the brain. Did you forget to time its publication?
ReplyDeleteIt was quite a surprise to me too!
DeleteTry this bean, leek and squash thing for your squash.https://www.instagram.com/reel/DBTP68NosM6/?igsh=MXBjeHl2eWtqZmFjYw
ReplyDeleteI'll look it up but I can't eat any sort of dried beans except baked beans
DeleteSquash, together with sage, tastes delicious. I had both in a risotto last night. X
ReplyDeleteMy sage plant is just not growing so I could only use a little - it needs something stronger added
DeletePerhaps a bit of garlic added to it would have given it more flavour, if of course you like garlic!
ReplyDeleteI'm thinking smoked bacon or pancetta might do it
DeleteIt's disappointing when something you've worked on doesn't taste of much. Strong cheese will help it, I'm sure. Black pepper?
ReplyDeleteI used a lot of black pepper and some nutmeg in the white sauce but it needs something else
DeleteWe like winter squash soup, with onions and ginger and a smidge of sage, made smooth in the blender. A dab of sour cream on top if you have it, but added at the last minute for fancy.
ReplyDeleteCeci
I don't eat much soup but your recipe sounds good
DeleteI love butternut soup!
ReplyDeleteSeems soup is a popular use
DeleteI seem to need more garlic etc added to meals these days - definitely got fading taste buds. The additional cheese should do the trick with your lasagne.
ReplyDeleteAlison in Wales x
I should have realised that mascarpone doesn't have a lot of flavour - I've used ricotta in lasagne before with a better result
DeleteIt's ironic that no matter how many spices and things I have on hand, I still always run short of the one or two ingredients I really need!?!
ReplyDeleteThe custard powder mentioned in your previous post can be used to make custard creams. Pollie
ReplyDeletehttps://cookieandkate.com › butternut-squash-mac-and-cheese
ReplyDeleteI use her old recipe, but I notice she has altered it a lot.
The old one used 4 cups of roasted squash and a sauce of vegetable broth, milk, yoghurt, garlic, minced kale, parsley, sharp cheese and parmesan with a pound of pasta. Lydia
And of course, salt and pepper.
DeleteAdding a bit of stronger cheese sounds like a good solution. My butternut squash is usually very simple: baked with butter, thyme, salt and pepper or baked with butter and a bit of maple syrup. A friend stuffs her butternut squash with seasoned scrambled fried beef and it tastes very savory as well as makes a hardy meal.
ReplyDeleteI shall keep looking for ideas
DeleteAlways interesting to try new recipes - even if you find they need tweaking to make them right for you :)
ReplyDeleteIt really needed more ooomph!
DeleteIt looks really delicious. I often sub arugula or kale for spinach which tastes like mud to me. Asiago/ romano/ and ricotta instead of marscarpone? Maybe a pinch of red pepper flakes?
ReplyDeleteYes ricotta would have been better and kale is a good idea too
DeleteThe dish sounds good. I like your idea (in the comments) of adding bacon or pancetta to punch it up a little.
ReplyDeleteNext time I'm going to try all the ideas here
DeleteThat looks interesting. I wonder if more garlic and something to give it a bit of heat would help.
ReplyDeleteGod bless.
Next time - in several weeks time! I shall try the ideas from comments and see what it's like
DeleteI love bolognaise made with squash. I would suggest adding a strong beef mince and onions to this lasagne too.
ReplyDeleteI don't eat beef anymore and tend to stick to vegetarian recipes for batch baking as I don't often re-heat meat although a little bacon or pancetta would be OK
DeleteIt looks wonderful, sorry it didn't taste as well as hoped.
ReplyDeleteInteresting recipe for you butternut squash for lasagna. My husband doesn't like squash so I wouldn't be able to make it unless I make when he isn't eating here that evening. Looks delicious food though!!
ReplyDelete