I almost scrapped this one. I was at the store, reaching for a butternut squash, and thought ‘why? It’s such a PIA to cook! And you don’t even like it that much!’ (I find it too sweet for a main dish.) But…I really like leeks. And it was on the meal plan. And I just wanted out of the store.
All of that is to say: it may have been the drastically low expectations, but I really liked this. Boiling squash is WAY easier/faster than roasting, and the leeks made the dish much more savory so the sweetness didn’t take over. It was still sweet, of course, but balanced. Plus, I think someone on twitter at some point gave the tip of peeling butternut squash with a vegetable peeler and WOW. Changed my life. Peel that baby and it’s no problem to cut. I would definitely make this again.
Oh! And it only calls for the white part of the leeks, so may I suggest making Leek-y Chicken and Couscous the next night? That one only calls for the GREEN parts of the leek. Match made in heaven. (It’s a cookbook recipe I couldn’t find online, so I typed it out with some modifications. I notice I didn’t say to only use the green part – I think the original recipe does – since I usually just throw the whole thing in there so as to not waste. It’s good either way, though.)
Yummmmm. They didn’t really taste like P.F. Changs, but I loved them anyway. They’re much less sweet and, maybe as a result, actually more flavorful.
I gasped when I saw this pin. So THAT’S why seemingly run-of-the-mill sandwich rolls at funerals taste like crack! Butter! Lots of butter! And garlic powder and mustard! Oh my. These were amazing. Messy, but amazing. The bottom of the rolls got a little soggy, but that may have been because I used braided rolls that didn’t fit flush against each other – leaving more room for the butter to pool. Not exactly a problem.