This is a lovely way to enjoy your butternut squash over the winter. The rich marriage of squash with that herb-infused brown butter makes for a hearty and flavorful meatless stuffed shell. The bacony-crisp of the sage leaves are reminiscent of makes for a perfect garnish, while the amount of cheese involved is entirely flexible (I’ve used nutritional yeast in place of the Parmesan in a pinch.) Roasting the squash before mashing really brings out the sweet and nutty flavor of the squash, a step not to be skipped for full-effect, though you can roast your squash up to 3 days ahead of time as needed.
Lemons are a high acid citrus fruit. They are bright yellow in color and pack a nice acidic punch to many recipes both sweet and savory. They are a great way to welcome spring or brighten up winter dishes, salads, or soups.
Lemons have a sour acidic taste, but have many uses. They are used to flavor many dishes, they are commonly used with seafood. They are also used in cocktails and as household cleaners.
There are a number of different kinds of lemons, but the two you frequently see in our are the common lemon and the Meyer lemon. The Meyer lemon is small in size with a darker color and sweeter taste.
Lemons are fine to keep on the counter but they will last longer if stored in a plastic bag in the refrigerator. TIP- roll your lemon on the counter before using it, it will give you a higher amount of juice! Don’t forget to use your lemon zest. The lemon oil is in the zest and it is a great flavor enhancer.
- Nutrition- Vitamin C, A, calcium, folate, iron, potassium, magnesium