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.
There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.
The key to avoiding watery butternut squash is to roast it rather than steam it. Steaming butternut squash causes the vegetable to absorb more water and doesn't impart much flavor. Roasting the squash prevents this and caramelizes the vegetable's natural sugars, adding another layer of flavor to your dish.
Young plants will need protection from slugs, snails and aphids after planting out. Later in the season, butternut squash can succumb to powdery mildew and cucumber mosaic virus. Keep plants well-watered and look for varieties that have good disease resistance.
Brown Nicely When cooking summer squash, don't be afraid of a little browning. A nicely browned surface adds great flavor. 5. Partner Strategically Finally, balance squash's milder taste with stronger flavors like chilies, curry, ginger, garlic, lemon, goat cheese and so on.
In addition to its numerous health benefits, fiber makes meals more satisfying by filling you up for longer so you aren't reaching for a snack just an hour or two later. Including butternut squash in meals can boost your fiber intake, as one serving of butternut squash provides about 10% of your Daily Value for fiber.
And if it starts to leak fluid, that's a sure sign that the squash is spoiled. 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.
The vitamin C and beta-carotene found in squash may help to slow the progression of macular degeneration and reduce the chances of related vision loss. Foods rich in vitamin C can also help prevent cataracts.
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 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.
Originally Answered: What is this clear red hard gel stuff coming out of my cooked butternut squash? It appears to be sap, used as a defensive mechanism when it's harvested too early. It may irritate your hands if you touch it.
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 pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.
Blossom end rot, a physiological disorder not a disease, usually occurs due to one or both of the following two factors. Plants are either allowed to dry out too long between waterings, or plants affected are lacking a sufficient amount of calcium needed to build a stable structure. Uneven watering.
Squash is not as dry as potatoes, for example, so it may be a bit mushy. An alternative would be to cut the squash into 1-inch cubes and roast it that way. Thinner slices will dry and crisp more and taste more chip-like. Steaming the Squash and Muffins!
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. Old squash tends to have soft flesh, leathery skin, and a hollow feel. And, of course, any spots of mold mean it's time to toss your squash.
Far, far, far and away the most common are watering issues. If the soil dries out too much between irrigations, or if it stays too wet, it interferes with root function and water uptake and the plant will pull water from the fruit, resulting in soft squash.
Address: Suite 751 871 Lissette Throughway, West Kittie, NH 41603
Phone: +2366831109631
Job: Sales Producer
Hobby: Creative writing, Motor sports, Do it yourself, Skateboarding, Coffee roasting, Calligraphy, Stand-up comedy
Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
