By 11:30 last night the kitchen was back to pre-party condition, save for a packed refrigerator. Even with my friends taking home some of the leftovers I won’t have need to cook for a week. Did I mention I cooked my favorite bolognese ragúwith 10 pounds of meat? For 10 people? My fear of not having enough food got the better of me again; I had to cook the sauce in two pots. The main course included slow-cooked short ribs, broiled salmon and a salad (the planned roast veggies never made it to the oven) but the highlight was to be the lasagne, another personal favorite. Having just learned to make fresh pasta, I thought it would be fun to serve my friends a meal made entirely from scratch. The pasta-making experience was even more enjoyable this time around and by Saturday afternoon I was ready to assemble the lasagne so all I would have to do is pop the pans in the oven when my guests arrived. However, a final search for tips on using fresh pasta in lasagne yielded results that had me reconsidering my menu at the eleventh hour.I came across a cooking forum with members saying that fresh pasta in lasagne was only good right out of the oven. Several commenters said that leftover lasagne did not reheat well, that the pasta got soggy. Of course there were a few other members on the same thread that said this was simply not the case but the seed was planted in my head. I became fearful that layering the pasta sheets between the ragú and bechamel sauce a few hours ahead of time would compromise my main course.So I waited. I let the pasta sheets dry on the counter for a couple of hours, flipping each of the 16 sheets whenever I walked by. After a couple of hours the edges of the sheets curled up, some of them looking like boats. They dried enough for me to feel that I might have prevented the sogginess problem but I couldn’t help wondering if my preventive measure also rendered my effort of preparing fresh pasta completely futile? One hour before my guests arrived–bechamel sauce done, the pasta cooked–I almost scrapped the lasagne idea and considered using dried spaghetti instead. Encouraged by my husband to proceed, I served the lasagne anyway and my friends not only had seconds but they also requested to take some home. And guess what? I reheated a serving this morning for a late breakfast–the pasta was as good as the night before. Would someone please explain to me why I worry so much about these things? Things always end up working out.You might wonder what this has to do with today’s recipe. Nothing at all except that you won’t have any angst at all preparing this foolproof dish. This was my eve-of-the-party dinner. I wanted to clean out the refrigerator to make room for the party food. Leftover rice, beets, sage and shallots ended up in my roasted butternut squash. If had mushrooms and pancetta and/or pine nuts, they would have ended up in the mix, too. I used turmeric to season the rice but curry powder or other flavor combinations would work just as well. Have a ball mixing things up–it will be a stress-free experience, I promise.
The options are without limits for stuffing roasted butternut squash.
Author: Lemons & Anchovies
Recipe type: Entree
Cuisine: Vegan
Serves: 2
Ingredients
1 butternut squash (small), split in half
1 cup leftover cooked rice (I had a combination of red and white here)
1 shallot, chopped
2 golden beets, diced small
5-6 pieces fresh sage, chopped
2 dashes turmeric powder
salt, to taste
Zest of half lemon (optional)
Splash of stock (optional)
Olive oil for sautéing
Instructions
Preheat your oven to 375°F. Brush the inside of the butternut squash with olive oil. Set both halves on a baking tray and bake for about 30 minutes; the squash should be a little tender at this point.
In a small pan, heat the olive oil over med-high heat. Add the shallots, sage and beets and cook them for about 3 minutes. Add the turmeric (and lemon zest if using) and cook for another minute or two. Add a splash of stock if using. This was my of keeping the rice from drying out too much. Season with salt, turn off the heat and set aside.
When the squash has been cooking for about 30 minutes, divide the stuffing mixture between the butternut squash halves. Return to the oven and bake until the squash is tender, another 25-30 minutes depending on the size of your squash.
A final note: butternut squash has a tendency to release a sticky, slimy film when peeled and cut. This is a natural reaction that is caused by the squash trying to repair itself as it would when still on the vine.
Preheat oven to 375 degrees F. Place squash cut-side down on a parchment-lined rimmed baking sheet. Roast until almost completely tender when pierced with the tip of a knife, 45 minutes to 1 hour. Turn cut-side up and roast until very tender and beginning to dry out a bit on top (but not brown).
If the pan is too crowded, the squash will steam rather than roast or sauté, which can cause it to become mushy. Roast the squash at a high temperature: Roasting the butternut squash at a high temperature (around 425°F) will help to evaporate excess moisture and prevent it from becoming soggy.
For a basic butternut squash recipe, halve the squash, scoop out the seeds and chop into chunks. You don't have to remove the skin — it will go soft and sweet as the squash cooks — just make sure you wash it well before cooking. Roast at 180°C for 35 to 40 minutes, or until golden and soft.
Butternut squash is meant to be stored for months but doesn't last indefinitely. Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad.
Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten. Color - the outer skin of the squash is a quick way to check for any sign of spoilage.
Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.
In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
A quick Google search reveals that this is a common reaction many people have to handling peeled butternut (and acorn) squash. Butternut squash contains a sticky, sap-like substance that is released when the fruit (squash is technically a fruit) is cut.
If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.
If you're planning to use only part of a butternut squash, or want to prep the vegetable beforehand, you can store cut butternut squash in the refrigerator. Store cut squash in an airtight container and use within seven days. Once you're ready to use your butternut squash, the possibilities are endless.
After your squash is cut in half, scoop and discard the seeds, then roast the butternut squash with the skin on, until fork tender. You can roast the butternut squash cut side down or cut side up, you will get a more caramelized squash when roasted cut side down.
Then wash winter squash before preparing and eating. Try these 7 Tips for Cleaning Fruits, Vegetables or these steps for washing winter squash: rinse with plain running water while scrubbing the outside with a clean brush, then dry with a clean cloth or paper towel.
If you cut up more than you need for today's recipe, you can store the unused portion in the fridge for at least four days. Just make sure it's covered, ideally in a close-fitting container or zippered plastic bag. Cut butternut squash also can be frozen. Just spread it out on a cookie sheet, and flash freeze it.
If you're planning to use only part of a butternut squash, or want to prep the vegetable beforehand, you can store cut butternut squash in the refrigerator. Store cut squash in an airtight container and use within seven days.
Light to dark green spots on the skin tells you it's definitely not ready to be eaten. If the skin is very pale—more creamy white than tan—it's not ripe. Look for a rich tan, darker amber, or orange color. It should also be matte, not glossy.
Spiral butternut squash that has gone bad often takes on a slimy or excessively soft texture. While a bit of softening can be expected as the squash ages, it should still retain some firmness.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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