Then It Was
First, it was a sort of smooth carbonara sauce for pasta.
Then, it was puréed and morphed into a sauce for chicken curry served over jasmine rice with lots of little goodies sprinkled on top.
Then, it was a silky soup puréed with apples, onions and chicken broth.
Then it became a side dish just mashed with butter and a little milk, salt and pepper.
I still have a little of the roasted kabocha squash left. What do you think I should do with it?