Monday, February 17, 2014

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?


Blogger Katie Zeller said...

How big was it???? I'm not familiar with that variety - but I'm in awe of all the uses so far.... You could use it to make pumpkin bread - I always (now) use butternut.

Monday, February 17, 2014  
Blogger kudzu said...

Make a pie!!

Monday, February 17, 2014  
Blogger Three Dogs BBQ said...

Saute with onion and make an omelette?

Monday, February 17, 2014  
Blogger Zoomie said...

Katie, it was a pretty big one, not as big as a Hallowe'en pumpkin, but sizable. I like butternut, too, but kabocha is even tastier.

Kudzu, we aren't huge fans of pumpkin pie, but you did give me an idea - timbales! Stay tuned!

Three Dogs, if I have enough left over, I will try that - good idea!

Tuesday, February 18, 2014  

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