Yes, I’m still finding new ways with my never-ending butternut squash.
But first – we have actual, visible, easy-to-see proof that we worked last week.
Because he had to cut the sheet rock panels in half to get them upstairs, they were missing the beveled edge needed for a smooth finish. Paper seemed the logical choice.
It was just a little tricky working around the beams – but, hey, we need a challenge occasionally.
The light paper actually has a thin blue stripe to it, as well as some mottling.
Now that the walls are done he’s starting the trim. You can see a bit of it on the ceiling.
More in the hall – he had to cover the beam joining the 2 ‘ceilings’.
Now that the walls are done, he can start the floor. Since he has to finish all the boards before laying them, that will take awhile – allowing him to finish the trim, the other ceiling, the bathroom, and start the second bathroom.
Oh, and plaster the walls in the second bedroom.
I so worry about him becoming bored with so little to do…..
In my desperation to continue to be creative with my butternut squash I think I have come up with one of the best recipes of the season….
Butternut Squash, Leek and Basmati Rice Gratin
1/2 cup Basmati rice
1 1/2 cups chicken stock, divided
8oz (250gr) butternut squash
1 medium – large leek
1 1/2oz (45gr) bacon
2 tsp olive oil
1/2 tsp paprika
1/2 tsp thyme
1/3 cup Greek yogurt
1/3 cup freshly grated Parmesan cheese
Cook rice in 1 cup of chicken stock until done. Remove and fluff,
Trim, clean and thinly slice leek. Roughly chop bacon. Cut butternut squash into small cubes. Heat oil and paprika in a large skillet. Add bacon, squash, leeks and sauté until vegetables are tender bacon is done, about 10 minutes. Add chicken stock, thyme, cover and keep warm until rice is done.
To finish: combine rice, vegetables, yogurt and Parmesan. Spoon into a baking dish and bake, 400F (200C), for 15 minutes, until top starts ot brown.
This was seriously delicious – even the next morning, standing in the fridge, eating the last few bites cold.