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?
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.
ReplyDeleteMake a pie!!
ReplyDeleteSaute with onion and make an omelette?
ReplyDeleteKatie, 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.
ReplyDeleteKudzu, 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!