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Franci

Franci

Sure, Heidih. I roast the kabocha squash in the oven (cut in half with seeds removed and wrapped in foil, face down) and then I pass it though a ricer or mill. For every 300g net of squash, I add 120g of flour and 2 eggs, some salt, nutmeg and cook like spaetzle. I then saute' in butter. After that you can take it where you want: add more vegetables/bake with some cheese, dress with a duck ragout or some smoked ricotta etc.

Franci

Franci

Sure, Heidih. I roast the kabocha squash in the oven (cut in half with seeds removed and wrapped in foil, face down) and then I pass it though a ricer or mill. For every 300g net of squash, I add 120g of flour and 2 eggs, some salt, nutmeg and cook like spaetzle. I then saute' in butter. After that you can take it where you want: add more vegetables/bake with some cheese, dress with a duck ragout or some smoked ricotta ecc.

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