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duntel

Saratoga, California

Member since Apr 2008

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Reviewed butternut squash and pork lasagna

Mar 2, 2014 on FoodNetwork.com

I used 2 long "necks" of butternut squah, saved the seed ends for later. I cut the recipe in half, used 1/2 lb combination of chanterrelles and oyster mushrooms, 1/2 lb cremini. It filled a normal lasagna dish. Made the ragu in the morning, added some fennel seed and saved the fennel fronds for garnish - omitted the cinnamon. It still took a lot...

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