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By Barlowgirl
This could easily be a side dish as well as a dip. It’s a simple preparation of twice-baked butternut squash: roasted to get it soft and scoopable, then blended with milk and parmesan and baked with a cheesy crust on top.
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February 11th, 2010 16:27 Molly & Jamie ~ At the Green Market ~ Parisian Cheese 5 Comments
For my 25th birthday, I went on a trip to Paris. Yes, this makes me just about the luckiest girl there is and my experience in France was only confirmation of that fact. I fell in love with Paris- the food, the city, the people, the pastries! All of these were enough to make me consider packing my bags and staying for good.
...Recent recipe comments
Could honey be substitued for agave nectar and xylitol?
Cilantro should be added after cooking has stopped. some of these ingredients are maybe a good substitute but I will rate after I make it.
I like this, but will omit the mint, not a big mint fan. But one of my mom's best recipes. Thanks for having incredients Thai people would cook with. not a bunch of weird items.
This is the 2nd time this week I've made this in the crockpot. It is so easy and tastes delicious. I eat it without any rice or noodles because I get my carbohydrates from the squash and garbanzo beans, but I make rice for the kids and they love it!
excelente receta...