preheat the oven to 350, cut the squash in half, place it in the oven for 30 or 40 minutes, face down with a bit of water in it to prevent it from drying out.
I threw in some carrots to soften them up for my 1 year old, too.
In a food processor, broccoli tops with some but not all of the hard bits, one zuchini, a bunch of sundried tomatoes... and then it it was too fresh... so I added some dehydrated 'falafel' balls i had made a long time ago that were wanting to be used... It brought the dish into an earthier element which was needed with all the water and sunlight that was going on in the food processor. The Beet-Balls also added good texture.
Aanyway, i wanted to make some cheezy alfredo sauce, so i took out the pre-made alfredo sauce out of the pantry and looked at the ingredients, and the thing you see in the back left is the cheezy alfredo sauce that i made...
If you can get over your fear of salmonella poisoning, you can make this. Personally, i've been eating raw eggs every day with fermented soybeans, so it was easy for me.
1 raw egg (i used two but it was too much egg)
a yolk's amount of Chia seeds (as thickening)
parmesan cheese (yea, not raw, but fuck you, neither is the squash)
nutritional yeast (nutty cheesy flava)
and some salt and pepper
I really, really liked it, but i was very hungry. I could tell my mother missed the fermented soybeans, so i made a separate dish (back right) with squash, fermented soybeans, and my 'alfredo sauce'
I ended up putting the alfredo sauce ontop of my pasta sauce and enjoying that for a few bites too.
Okay... so, this has been my second squash experience, and i have a few more months of squash season to get through. Please help me with any ideas you love.
Butternut Squash Lasagna! I requested my Mom make this for my birthday a few years back and it was fantastic:
ReplyDeletehttp://www.epicurious.com/articlesguides/bestof/toprecipes/bestpastarecipes/recipes/food/views/Roasted-Butternut-Squash-Rosemary-and-Garlic-Lasagne-13479
Yea, not raw, but fuck you, neither are most things I eat.
The comments on Epicurious all tend to say the preparation is pretty tough for this recipe (but worthwhile- as its rated one of the top recipes). This comment has some good suggestions for making the prep work a little easier:
"As this recipe is written it is a three-star recipe. The taste is good but the prep work is brutal. The second time I made the recipe I made a few modifications that to me, made the recipe much better and worth 4 stars. 1) I cut the butternut squash in half and roasted it in the oven with the skin on. Then after it was done (about 50 minutes) I was able to scoop out the flesh and add it to the sauce. This cuts down the prep time dramatically. 2) I grated fresh nutmeg over the top of the completed lasagna. This really added a lot of complexity to the flavors."
by anthrowa from Pullman, WA on 07/10/11
Peace out cub scout.
A friend made this recently and it was very good and very squashy.
ReplyDeletehttp://allrecipes.com/recipe/moroccan-style-stuffed-acorn-squash/detail.aspx