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Thyme for Cooking, the Blog

Prosciutto, Pimiento and Chevre Lasagne, leftover Roasted Butternut Squash Apple Crisp, leftover

Cooking time:   35 minutes for menu Cooking schedule: see below for "menu"  instructions

   Time to finish cleaning out the fridge. Well roast the butternut squash left from Saturday, and finish the lasagne and apple crisp (there is some left, isn't there?)

Prosciutto, Pimiento and Chevre Lasagne, leftover     Time: 20 minutes

leftover lasagne from Sunday

Remove lasagne from fridge.  If dish can go from fridge to oven, put in oven and reheat.  If not, put into a different baking dish first.  Reheat for 15 - 20 minutes, until hot and bubbling. 

Roasted Butternut Squash                                       Time:  35 minutes

1 butternut squash  the leftover squash from Saturday night - should be about 2/3's
1 tbs olive oil
1 tsp white Balsamic vinegar
1 tsp rosemary

Peel butternut squash and remove seeds.  (Done on Saturday).  Cut squash into large bite-size chunks (1 X .5 X .5",  2.5 X 1 X 1 cm).  Mix oil, vinegar and herbs in bowl.  Add squash and toss well to coat.  Spread squash on baking sheet and bake for 30 minutes, 400F (200C).  Stir/flip once, after 15 minutes.

Apple Crisp

leftover apple crisp

Cut and serve.
                                                                                                        top of page

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Turn oven on, arrange 2 shelves Get lasagne from fridge and let come to room temp Cut squash Mix oil, vinegar and rosemary Add squash, toss to coat Start to bake squash

Decide if lasagne has to be put into a different dish Stand around a bit Eat dessert first? Put lasagne in oven to reheat Remove squash, turn pieces, return Check e-mail, play a game, mop the floor Remove all Serve, Eat!

 

 

 

 

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