Divide
mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10 — 12 minutes.
Not exact matches
But the recipe still worked out; the remaining unburnt jam had cooked down with the milk and sugar into a deliciously caramelized
mixture of tender
mashed butternut
squash - with a smoky fall flavor all its own (hopefully not due to our burning the bottom of the milk!)
Drain and
mash the potatoes and evenly spoon over the top of the chickpea / butternut
squash mixture use a fork to level.
In a large bowl, combine the cooked quinoa,
mashed squash, onion
mixture, tarragon, salt, pepper and ground almonds.
To the
squash, add CREAM CHEESE, HALF AND HALF, SALT, PEPPER, and NUTMEG; use a potato masher to
mash all ingredients creating a semi-smooth
mixture.
While
mashed vegetables are still hot, add butter and grated cheese and mix thoroughly into hot
squash mixture.
Place the beef
mixture in an ovenproof dish, then cover completely with the butternut
squash mash and finally top with the grated cheddar cheese.