Iron Chef WAYCT - What Are You Cooking Today
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The Pumpkin (Butternut Squash), gets cut up into chunks and baked with olive oil, crushed coriander seeds and dried red chillis. It then forms one of the layers in the Lasagne…..Yeah, I know, not exactly traditional. It's a Jame Oliver recipe, and we love it......
In fact, we love the baked squash so much, we now have it as one of the vegetables with most roast dinners.....
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That's a really smart idea @Giles to differentiate your lasagna. We have made many variations playing with grinding our own pork and making long simmer sauces, to hand rolling our own noodles. we will try this next in a layer to add some sweetness and velvety mouthfeel.
One other tip is make a nice pungent pesto and spread it on the plate under the lasagna when serving. It adds a burst of flavor.
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The Pumpkin (Butternut Squash), gets cut up into chunks and baked with olive oil, crushed coriander seeds and dried red chillis. It then forms one of the layers in the Lasagne…..Yeah, I know, not exactly traditional. It's a Jame Oliver recipe, and we love it......
In fact, we love the baked squash so much, we now have it as one of the vegetables with most roast dinners.....
Have baked pumpkin as a side dish quite often too… if I want to give it a mediterranen touch, I bake it with fresh sage leaves, thyme and pine nuts
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@Chap we in the U.S. can't afford Pine Nuts (said in jest, but they are incredibly expensive). What else do you do, eat Marcona Almond butter on toast as a snack?
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@Chap we in the U.S. can't afford Pine Nuts (said in jest, but they are incredibly expensive). What else do you do, eat Marcona Almond butter on toast as a snack?
Pine Nuts we buy usually do come from Sicily… I would think 100gr are about 4-5 €. But you only need a view... Marcona Almonds are about the same.
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Spicy roast Butternut Squash. I'm going to use this as one of the layers in my Lasagne. But we often cook as a stand-alone veg to go with Roasts..
Take one Butternut Squash
Top and tail, and cut into bits, discard the seeds and pulp
Chop into small chunks and pop in ziplock, pour in a good slug of olive oil
Bash up some Dried Chilli's and Coriander Seeds (sometimes I'll add some paprika and/or cumin seeds)
Pop some salt and pepper and the spices into the ziplock, seal and wait
I'm not sure whether it actually needs to "marinade", but I always do….
