06 February 2021, 08:57 AM
jon-nycNeed to evangelize a recipe
This is so good. I substituted Parmesan for the kasseri cheese. Also I've made it with regular pasta as well as multi-grain, so whatever is on hand is fine.
I make a double batch (easier to buy 1lb of lamb). It freezes very well.
You'll easily get 5 meals for 2 out of it.
https://www.bonappetit.com/rec...und-lamb-and-kasseri06 February 2021, 09:15 AM
Mary AnnaYum!
06 February 2021, 09:21 AM
Piano*DadWe've made a lamb ragu from the NYT Magazine.
I might use a pound of lamb in that recipe instead of 1/2 pound. But I just like ground lamb!
How big a butternut squash did you use. I usually see monster 3 pound behemoths in the store.
06 February 2021, 09:29 AM
jon-nycI'm still eating it out of the freezer from a fall batch so it's been a while since I made it. I'm sure I kept the squash reasonably close to what they ask for just to maintain the balance. Keep in mind though I double the recipe.
You roast the squash separately so you can just keep the extra in the fridge for another day. Or buy the pre-cut stuff.
06 February 2021, 10:02 AM
wtgLooks great.
We love lamb; I make pastitsio every so often. With that nice thick layer of bechamel on top it's not as healthy as jon's recipe but it sure is tasty.
06 February 2021, 11:30 AM
jodiThat looks delicious.
06 February 2021, 11:33 AM
CHASThanks
I plan to try that.
06 February 2021, 01:11 PM
AdagioMThis looks great. I love lamb, and I love butternut squash! Thanks, Jon.
Jodi