Most times I am pretty bummed out that my husband is so far away from me (to put it lightly). Having the opportunity to make this delicious meal without him whining about how much he hates butternut squash (seriously?!) is not one of them.
All hail Martha and her glorious food creations.
Usually I would have used (lactose-free) milk, but we just had soy. Also, Superstore sells bulk pasta! Whaaaaaat?!
This is the very second time I've ever measured out pasta amounts.
I first made this recipe during my Montessori training time and since then have really not looked at the recipe. I just kind of "remembered" how to do it. Looking at it for the blog, I realized I have been just boiling the squash in water instead of a broth-milk combo. Meh. It was about the same either way.
I guess I skipped a couple parts. This is of everything except the breadcrumbs.
Post oven. I probably would have waited a bit longer to take it out I think.
Yummy!
This was just as delicious as I remembered. I can't really describe why I like this recipe so much. It's so creamy and cheesy, and yet a little sweet almost from the squash. If you like butternut squash and cheese, then this is pretty much the perfect combination. It also makes really super good leftovers. Which is convenient because this makes a lot. As I said before, I usually forgot to boil the squash in broth and milk and nothing bad happened. I also have used an entire (small-ish) squash instead of measuring out the required amount and nothing bad happened. Although, the squash taste was obviously a bit stronger, which was fine by me. I have also messed with adding or omitting different cheeses. One time I'm sure I forgot to add ricotta and I think it still turned out ok. What I'm trying to say is, you have to try pretty hard to mess this one up.
Stuck to the script: 100% yay!
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