Post by applecrisp1 on Oct 20, 2020 11:54:05 GMT -5
Just saw this online when I was reading the news.
"Here, a butternut squash becomes both the base for a Gruyere sauce and the tender filler in a pasta bake. The sauce is added to cooked orecchiette with roasted squash pieces, sage, and nutmeg. Transfer the mixture to a baking dish and top with panko and Parmesan. The finished dish is hearty, satisfyingly gooey, and crunchy."
Post by applecrisp1 on Oct 20, 2020 12:15:53 GMT -5
I just don't usually cook kind of rich type dishes, with cream etc, but they did get me at hearty, satisfyingly gooey, and crunchy. Maybe I need to change my ways. Sounds like a good dinner for a cold night. Cheese, and pasta --- can't go wrong. Maybe I would make it if I had someone over (whenever that might be).
This looks incredibly wonderful to me. I'm going to give it a try by using olive oil for half of the butter, 2% milk, and half& half in place of the cream. Roasting the squash, and using fresh sage, will give this so much flavor, thanks for posting!!!
Well, made this and it was rather underwhelming (especially since I asked for 1/2 pound of Gruyere at the cheese counter, was in a hurry and didn't pay attention, and saw that it cost almost $10 for the piece). I used the subs that I mentioned above, but would have liked more butternut squash and sage flavor, I did add some spinach for color. All in all it was okay, even good, but a darn lot of work. 🙄