Thursday, March 22, 2012

Thursday's Kitchen Cupboard

Our garden stores are running low, but we still have several butternut squashes and a few sweet potatoes. Belle found the perfect recipe, Roasted Butternut and Sweet Potato Lasagna. It was rich and delicious, a healthy and great way to use butternut squash! Do you have recommendation on how to use up the rest of our butternuts?





 You can find this great recipe and many others too at How Sweet it is.


Be sure to stop by The Gardener of Eden for Thursday's Kitchen Cupboard, to see how other gardeners are canning, cooking and serving their garden bounties!

14 comments:

  1. That looks like it would be delicious! I had a terrible winter squash year in 2011 (abnormally cold summer set them back way too much) so I don't have the good fortune to have some remaining butternuts or any other kind of winter squash to work with. We used the last of the pumpkins about a month ago.

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  2. It was very good, and so rich we could only eat small portions at a time. Sorry to hear about your squash dilemma last year. I'm betting you'll have a much better summer in The Sound this year!

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  3. That sounds so delicious. I will have to try it this coming year as I'm growing both sweet potatoes and squash.

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    1. I remember your post about sweet potato slips. I hope they're doing well and give you a great harvest!

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  4. This sounds divine! I didn't plant any butternut squash last year. So, I am of no help!

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    1. It was heavenly, maybe too heavenly!

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  5. Replies
    1. Thanks for stopping by Mrs. Pickles.

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  6. We had two more butternut squash left in the closet, and I used one up on Monday by making butternut squash risotto. I'll link to the recipe, but I think it could be improved by roasting the squash separately and adding it somewhere to towards the end of cooking. The way I made it, the squash didn't have any special flavor; would have been better if it caramelized while roasting.

    http://simplyrecipes.com/recipes/butternut_squash_risotto/

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    1. Thanks for the recipe. We'll remember your tip on caramelizing.

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  7. Ooh, that does sound (and look) good! I've never had lasagna like that before.

    I make butternut squash soup a lot, but it's been too hot here for soup. I also like it cut up, tossed with olive oil, sprinkled with chili powder, then roasted.

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  8. I cut the peeled squash into chunks, toss with a bit of maple syrup and sesame oil and roast in the oven. When done, sprinkle with toasted sesame seeds.

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