After a late night return from the mountains on Saturday and a day playing tour guide on Sunday an easy dinner pulled out of the freezer - butternut squash and swiss chard lasagna with steamed broccoli.
Butternut Squash and Swiss Chard Lasagna. This was much better after a couple months in the freezer, allowing the flavors to mingle and deepen. However, I would have undercooked the gluten free noodles even more than I had. They were a little mushy, not too mushy, but mushier than I would have liked. I wonder if I can leave the noodles uncooked? Would they cook enough in the water given off by the squash or would they end up crunchy surrounded by dry filling?
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