Don’t wait until november to prepare squash. There is only one condition : find tasty squash. The squash family is enormous. The butternut is probably the easiest to find, with a flavor to prepare something else than only pumpkin soup (although also a huge variety in recipes).
For 2p as main course, or for 3-4p as side dish find a small size of approx 1,2-1,3 kg. Clean the squash (certain skin can also be eaten) and cut in cubes of 2/3cm. Add 4-6 roughly chopped garlic cloves, 1 spicy little pepper, 3 table spoons of chopped fresh rosemarin, 400 grams of equal size potatoes. Add a good drizzle of olive oil. Mix everything in a large oven dish. Put the dish in the oven at 180° for approx 1h. Stir now and again. When the potatoes and the squash are ready, add 250 grams of mozzarella in bocconcini (small balls). Add pepper and salt. Raise the oven temp to 220° and bake for another 15 mins.
I love this! Rosemarin can be changed by basil, by thyme, by sage, combined with curry, raz el hanout, /-… and the flavor will be completely different. Even soup of squash will be better if you pre-prepare the pumpkin in the oven.
PS 😉 for those who know that today is my birthday…this is not what I will eat tonight!!
