That tart sounds wonderful (as do the other recipes in that link). Have you made it before?
I had 3 giant butternut squash and I tried out the whole roast and wow!
Wash and dry the squash and bake at 400 for about an hour until soft. No cutting or poking. Nothing. Let them cool and it was like scooping canned pumpkin out of the insides. Bagged, tagged and frozen for thanksgiving pies and some muffins
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No, I’m always trying new things…will report back!
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They are very good!
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I made the pie yesterday, totally off plan already :-). It’s very good but quite rich. It also took about twice as long to cook as indicated in the recipe: I guess my pie tin is deeper than his tart pan…
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November’s discussion is available Weekly Menu Planning November 2023
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