Tonight I experienced an oral orgasm...............Don't go there.
Starting with a recipe from Michael Chiarello, making it a little more my own and some inspiration from a fellow foodie - I made a new dish that will become a staple in our home from this day forward.
I followed the recipe completely, except for making 1/2 size. I did add a couple things to make it a little more wonderful.
I toasted some cashews and added them on each squash layer.
I finished with a pasta layer, then coated it in bechamel sauce. Instead of adding cheese at this point, I covered it with panko bread crumbs, a few more cashews and drizzled some butter on top.
I baked it for 25 minutes uncovered and then 25 minutes tented with foil. I took the foil off for the final 10 - Baking 1 hour total.
It was cheesy, creamy, crunchy, sweet, salty and just wonderful!
Not difficult to make, just time consuming. I roasted the squash last night and mixed it with the ricotta and other ingredients so I was ready to go tonight. It was just making the sauce and boiling noodles and assembling.
I am actually looking forward to going to work tomorrow so I can it for lunch. How silly.
3 comments:
Panko! How clever are you? Totally trying that next time.
Yummy. Are you some type of chef somewhere or something? What was the last post about holding a national convention with food of sorts???? Fill me in!
This recipe made a delicious looking dish. Sounds like a lot of work, though.
(Nina)
Not a chef, just a regular ol' peon.
The convention was not food related, but you know how they constantly feed you at those things.
This recipe wasn't hard, just took a little more time than your average week night meal. It helps to make the squash filling ahead of time.
Where have you been stranger?
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