Squash

These can be fried and then reheated in a 350F (180C) oven. 1-1/2 lbs (750g) of potatoes, unpeeled 2 cups (500ml) peeled butternut or buttercup squash, cut into 2 inch pieces 1 cup (250ml) grated pecorino Romano cheese 1 tbsp (125ml) chopped fresh thyme Salt and freshly ground pepper 2 tbsp (25ml) vegetable oil for Read more …

1 buttercup or Hubbard squash, about 3 pounds (1.5 kg) 4 onces (125g) pancetta 20 sage leaves WHITE SAUCE: 6 tablespoons butter 1/3 cup of flour 2 cups warm milk Salt and freshly ground pepper 6 eggs, separated 1-1/2 cups whipping cream Preheat oven to 400F. Cut squash in half and remove seeds. Place squash pieces, Read more …