Thursday, January 19, 2012

What I Should Have Done To That Squash!

The meal I made with pasta, butternut squash and sage (which I described in the previous post) was yummy, but not identical in flavor to the restaurant version I was imitating.  The squash at the restaurant had a little bite to it, a little tanginess that I wasn't able to replicate.  I didn't know why--I thought maybe it didn't caramelize well enough or something.

But today I was skimming a cookbook and saw a recipe for something with butternut squash and balsamic vinegar, and I realized it immediately!  That's what I should've added!  Balsamic vinegar next time, for sure.


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