So, here's the deal...
If you have ever eaten some of these...
or a brand similar. And loved them, but you also thought they were WAY too expensive, but you bought them anyway, because once you had tasted them…. well, you found that you no longer had any self control around them….
I have a story for you.
This last summer, S. and I grew butternut squash in her garden. She planted them. But I weeded them a couple of times. That counts for something eh?
Anyway, when I moved into my own house, she brought me one.
The other day I baked it. I scooped it out and put the pulp in the fridge.
I had a plan.
I had an idea.
Today, I executed my plan.
I sautéed a half an onion and a stalk of celery in some butter and olive oil until the onions were caramelized.
I added a small spoonful of minced garlic from a jar.
Salt, pepper, and thyme.
Then I plopped the cooked butternut in the skillet with the onions to warm it up.
I thinned it with some Silk soymilk, because that's what I had in the fridge. Maybe 3/4 of a cup or so.
Might sound a little weird, but it was a good choice.
You could use regular milk if you like, I'm sure.
So this is what I ended up with….
Looks pretty gloppy and odd, I know.
Suck it up.
Get over it.
You'll thank me later.
Then I cooked 9 lasagna noodles.
Layered my squash with the noodles, adding a sprinkling of parmesan on top of each layer.
Then baked it covered in foil for 45 minutes at 350 degrees.
Oh my hens and chickens…. it was lovely. It was savory. It was a tasty treat!
The only thing that would make this dish any better would be some chopped fresh basil added to the squash before baking and perhaps a tad more parmesan. I didn't have the basil this time, but NEXT time, I will certainly obtain some. And come to think of it a pinch or two of sage might not be a bad thing…. or a little nutmeg. Spice it the way you like it.
But I'm not going to kid you. If you like those shockingly pricey raviolis in the store, you will love this dish. It has MORE of what you want. That would be the squash itself.
My gift to you for the New Year!
Happy 2013!
So long 2012, and don't let the door hit you on the rump on the way out you wanker!
(That is not very ladylike language!)
I don't feel like a lady at the moment. I feel like….. a warrior princess...
TAWANDA!
(That's a name from a movie. You pilfered it.)
I care not, you noxious punctuation. I LIKE the name. I'm claiming it for myself.
(What ELSE did you put in that odd looking casserole?)
None of your beeswax.
Do not question The Tawanda!
or a brand similar. And loved them, but you also thought they were WAY too expensive, but you bought them anyway, because once you had tasted them…. well, you found that you no longer had any self control around them….
I have a story for you.
This last summer, S. and I grew butternut squash in her garden. She planted them. But I weeded them a couple of times. That counts for something eh?
Anyway, when I moved into my own house, she brought me one.
The other day I baked it. I scooped it out and put the pulp in the fridge.
I had a plan.
I had an idea.
Today, I executed my plan.
I sautéed a half an onion and a stalk of celery in some butter and olive oil until the onions were caramelized.
I added a small spoonful of minced garlic from a jar.
Salt, pepper, and thyme.
Then I plopped the cooked butternut in the skillet with the onions to warm it up.
I thinned it with some Silk soymilk, because that's what I had in the fridge. Maybe 3/4 of a cup or so.
Might sound a little weird, but it was a good choice.
You could use regular milk if you like, I'm sure.
So this is what I ended up with….
Looks pretty gloppy and odd, I know.
Suck it up.
Get over it.
You'll thank me later.
Then I cooked 9 lasagna noodles.
Layered my squash with the noodles, adding a sprinkling of parmesan on top of each layer.
Then baked it covered in foil for 45 minutes at 350 degrees.
Oh my hens and chickens…. it was lovely. It was savory. It was a tasty treat!
The only thing that would make this dish any better would be some chopped fresh basil added to the squash before baking and perhaps a tad more parmesan. I didn't have the basil this time, but NEXT time, I will certainly obtain some. And come to think of it a pinch or two of sage might not be a bad thing…. or a little nutmeg. Spice it the way you like it.
But I'm not going to kid you. If you like those shockingly pricey raviolis in the store, you will love this dish. It has MORE of what you want. That would be the squash itself.
My gift to you for the New Year!
Happy 2013!
So long 2012, and don't let the door hit you on the rump on the way out you wanker!
(That is not very ladylike language!)
I don't feel like a lady at the moment. I feel like….. a warrior princess...
TAWANDA!
(That's a name from a movie. You pilfered it.)
I care not, you noxious punctuation. I LIKE the name. I'm claiming it for myself.
(What ELSE did you put in that odd looking casserole?)
None of your beeswax.
Do not question The Tawanda!