Maybe if you used extra finely grated parmesan and pasta water early on with the butter, you could make a thicker sauce that would bind better to the gnocchi. I'm also a fan of pressing fork tines into the gnocchi to add some more places for the sauce to bind.
Just get the seeds out, cut it into large pieces, and oven roast it until it is getting dark brown and caramelising. Australians eat roasted pumpkin alongside roasted potatoes all the time. (What you call a squash, we call a pumpkin. We call the small things like zucchini, "squash".)
I had a big squash, so I made this. OMG it was so so good. I had a lot of squash so I froze at least four servings. I used homemade pesto because that’s what I had and I will make it for the rest of my natural born life. Thank you Frankie. 😋
Theres a filipino dish called Hipon at Kalabasa sa Gata. It uses kabocha squash. Actually kabocha squash is the primary type of squash thats used in filipino cuisine.
No, acorn squash are a different type of winter squash. You can tell acorn squash by the ribs around the sides and the point on the tip opposite the stem. Kabocha are round and flattish (like slightly deflated beach balls). Cooked Kabocha flesh is somewhat more starchy in texture, almost nutty - but both it and acorn squash can be used interchangeably in most winter squash recipes (like for butternut squash).
Maybe if you used extra finely grated parmesan and pasta water early on with the butter, you could make a thicker sauce that would bind better to the gnocchi. I'm also a fan of pressing fork tines into the gnocchi to add some more places for the sauce to bind.
Thanks! I have a few of these in my pantry, I'll try this recipe! I usually make soup or curry with squash
got to tackle this one, have made it with butternut squash and yes the dough is very soft , delicate
Just get the seeds out, cut it into large pieces, and oven roast it until it is getting dark brown and caramelising. Australians eat roasted pumpkin alongside roasted potatoes all the time. (What you call a squash, we call a pumpkin. We call the small things like zucchini, "squash".)
I had a big squash, so I made this. OMG it was so so good. I had a lot of squash so I froze at least four servings. I used homemade pesto because that’s what I had and I will make it for the rest of my natural born life. Thank you Frankie. 😋
love the transparency in this. Great video
Theres a filipino dish called Hipon at Kalabasa sa Gata. It uses kabocha squash. Actually kabocha squash is the primary type of squash thats used in filipino cuisine.
Would've never thought of that, thanks cool idea
Never heard of this one!
Made my day! Made my day! Great episode. I know what's for dinner tomorrow, which is half the battle!
Brilliant idea💡 yummm!
OMG, that looks so freakin' good! Must try! Thanks Frankie!
Frankie! We love you!
I can give you at least 10 dishes to make with kabocha squash
Wow...delish. I still have two pumpkins from Halloween so I'll use them. Thanks! Mmmmmm 😋
That looks delicious.
Think it'd still work well with Arthur's gf flour?
Yum.
Give us parsimmons recipe
I love eating this😋
What about the cinnamon??
Is that an acorn squash? I know he called it something different, but things have different names depending on where you live
No, acorn squash are a different type of winter squash. You can tell acorn squash by the ribs around the sides and the point on the tip opposite the stem. Kabocha are round and flattish (like slightly deflated beach balls). Cooked Kabocha flesh is somewhat more starchy in texture, almost nutty - but both it and acorn squash can be used interchangeably in most winter squash recipes (like for butternut squash).
Use. Less. Butter. Next. Time!🤣
😋😋😋😋😋😋😋😋😋😋😋
Is this also an acorn squash?
Frankie
Let's go!