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Nov. 14th, 2010 01:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
coraaI have a pumpkin, a butternut squash, and two celebration squash (similar in flavor to acorn squash, a little bit smoother- and harder-fleshed). I ought to do something with them.
I have already made squash soup and pumpkin chili, and have them in the freezer for later, so would prefer not to repeat. (Although if you have a squash-based soup that's different than the usual "mildly spiced, mildly creamy pureed soup" type, that would be welcome.)
What do you like to do with winter squash?
I have already made squash soup and pumpkin chili, and have them in the freezer for later, so would prefer not to repeat. (Although if you have a squash-based soup that's different than the usual "mildly spiced, mildly creamy pureed soup" type, that would be welcome.)
What do you like to do with winter squash?
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Date: 2010-11-14 11:00 pm (UTC)1 lb noodles, 2 beat eggs, 1 cooked squash, 14 oz favorite cheese(s) [TJ has a 4 cheese blend which is tasty!]
1 layer cooked noodles, 1 layer cheese, drizzle eggs, 1 layer squash, 1 layer cheese, 1 layer noodles, drizzle eggs, rest of cheese.
Bake @375F for ~30-45 minutes.
Simple and tasty, we've been making it about once a month and this gives us about 8 servings. I love the salty cheese contrasting with the sweet squash!