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I have loads of butternut squash from the old lady with the garden a few blocks away. I usually prepare it a pretty standard way, New England style. Steamed and mashed with butter,maple syrup,some warm spice and a kick of cayenne or chipotle. Not a lot of pepper,but enough to taste it. Seriously yummy, but we eat it alot so I wanted something new. This time I simmered chiks in a can of light cocnut milk and added a spoonful of pureed crystalised ginger. Dab of butter and salt, then mashed. Soooo good with a different flavour profile, but still hitting that warm,sweet,autumn earthy notes.
Nov. 5th, 2008
I have loads of butternut squash from the old lady with the garden a few blocks away. I usually prepare it a pretty standard way, New England style. Steamed and mashed with butter,maple syrup,some warm spice and a kick of cayenne or chipotle. Not a lot of pepper,but enough to taste it. Seriously yummy, but we eat it alot so I wanted something new. This time I simmered chiks in a can of light cocnut milk and added a spoonful of pureed crystalised ginger. Dab of butter and salt, then mashed. Soooo good with a different flavour profile, but still hitting that warm,sweet,autumn earthy notes.
I have loads of butternut squash from the old lady with the garden a few blocks away. I usually prepare it a pretty standard way, New England style. Steamed and mashed with butter,maple syrup,some warm spice and a kick of cayenne or chipotle. Not a lot of pepper,but enough to taste it. Seriously yummy, but we eat it alot so I wanted something new. This time I simmered chiks in a can of light cocnut milk and added a spoonful of pureed crystalised ginger. Dab of butter and salt, then mashed. Soooo good with a different flavour profile, but still hitting that warm,sweet,autumn earthy notes.