Yes, I took a butternut squash and roasted it cut side down, seeds removed, with a bit of olive oil, salt and pepper for about 45 minutes in a 375 degree oven.
I let it cool and pulled the flesh from the skin. Later, I put the pieces on the stove and mashed them and added some toasted curry powder and cream and let it all reduce.
We’ll have it tomorrow night. It tastes good and will only get better with a night sleeping in the frig.
Here’s what happens when you make fifteen pizza toppings. Some aren’t used at all. Some are used for (cover your eyes, husband) leftovers. This mash is worthy of a Thanksgiving table, but I’m already bringing six dishes across the country. People who fly in aren’t supposed to bring anything but if they don’t have my spicy almonds and cashews I’d be drummed out of the Family. Like putting beans in Texas chili.
I would like to dedicate this post to Lady Bird Johnson for making our world a better place and not just by her Pedernales Chili recipe but for Lady Bird Lake, and the wildlife center near Austin in her name. She made a great difference in our nation. Dee
Cooking with Dee 