Squash
POTATO & SQUASH CAKES
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… Read More about “POTATO & SQUASH CAKES”
SQUASH AND PANCETTA SOUFFLE
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 6Â eggs, separated 1-1/2 cups whipping cream Preheat oven to 400F. Cut squash in half and… Read More about “SQUASH AND PANCETTA SOUFFLE”