Try adding butternut squash to braised pork chops with bacon, carrots, onions, celery, apple, cabbage, and garlic. Deglaze pan with Moscato, add apple juice and chicken stock. Finish with some butter and thicken with a little corn starch slurry. Season with some marjoram, thyme, bay leaf and allspice.
I made this tonight, and it was AMAZING. Blew me away, beyond all expectations. Two notes I will add for anyone looking to make this: 1) it takes quite a bit longer than you think it will, give yourself the time. 2) Go easy on the ham and dice it small.
I made this and gave half to my neighbor. Did not have any meat but all other ingredients. It was wonderful, she loved it too. Thanks so much from two old gals. ÷) (÷
I just love you and your demeanor. Screw all those folks that go on and on about your vocal cadence. I am easily annoyed by certain types but you are genuine gold.
I find I pay attention more to it. It's like Signature/one-of-a-kind so you know if you hear it, pay attention...because not only is delicious food coming your way, but you'll get a nice pun or two thrown in for free!
Another great idea I would probably not have come up with on my own :) We eat very low carb (Keto) and since I became addicted to you about 5 years ago, before Keto, we watch you because we appreciate your ways with food. I "keto-fy" many of your dishes. We eat only small amounts of Butternut Squash, despite really loving the stuff, due to the carbs. We have been very low carb for about 4 1/2 years now with excellent health benefits and while we have given up eating most carbs we will not give up watching Chef John.
Just made this. Consider this a template for winter squash: you do this recipe w lamb, pine nuts and raisins just as easily. I had andouille sausage and an Ital. sausage for 6 oz. meat. 2 one pound squashes. Added half a diced bell pepper. 4 oz. Gruyere and 4 oz. cheddar, both diced. A little more green onion and some Aleppo pepper--cousin to Cayenne. Spousal Unit loved!
Chef John, you've done it again. I surfed the TH-cam Sea looking for butternut squash recipes. Everyone was like "Cinnamon and Brown sugar!" Glad I followed this recipe!
Perfect, been tired of chicken. Made chicken cacciatorie Lasagna, just sat on couch after eating my fill of it. I wanted butternut squash soup yesterday but it is not as filling and belly warming as the lasagna, it snowed here ugh! This is perfect. I will try it with ground cream of tartar instead of mustard, I am allergic. As always Chef has the best recipes I can enjoy with every practical instruction. Truly a blessing when searching for recipes can take the wind out of your sail when hunger strikes faster than making it is rational to invest. God Bless you Chef John.
I gave this a try. But I didn’t have gruyere. I did indeed have white cheddar. Kept looking around my refrigerator, and no ham. But I did have two hotlinks from a previous meal. So I shrugged, grab the hotlinks, chopped them up and added them to the mix. With the white cheddar and Dijon mustard it was really incredible. This recipe of yours goes really well with hotlinks. You could make a proper Cajun dish and add cayenne. I did not but it was excellent. thank you for the recipe
I've followed Chef John for years but this was the first recipe I've tried -- came out delicious! I used mushrooms instead of ham, and added chili flakes at the end. The dijon mustard with the squash is genius!
i love this. it's been a year and today i'm making this the fifth time, it's so delicious! My flatmate didn't like pumpkin at all, but even he loved this dish. Thank you so much :)
We made this tonight for dinner and I cannot recommend it enough. There's even enough for lunch tomorrow! Looks like this one is the Danielle Steele of our family meals.
Oh my gosh, I 💖💖💖 this recipe. I have been watching the videos on your channel for many years and learned so much from you. I can not thank you enough for the recipes, the fun videos and the inspiration. Cheers
I watched this video on Saturday and made it on Sunday. It was one of the most amazing dishes I've ever had. I've made so many of Chef John's recipes and loved them all but this one was just beyond exception! Thank you Chef John for all your amazing recipes.
I am loaded with butternut squash - Dijon sounds interesting. I was thinking since I don't eat pork that mushrooms would work then you mentioned caramelized mushrooms at the end - definitely going to give this a try.
I have a similar recipe with caramelized onions and mushrooms. They work beautifully with the squash. If you don’t cook the squash as long in the first roasting you can also kinda dice it instead of mashing it which I think is a nicer texture
vinjulieann1 I was gifted 8 butternuts last week,I love to make the Mario Batali roasted slices,then drizzled with a spicy garlic red wine vinegar dressing and mint.Wonderful for entertaining as it is served at room temp. and made in advance Last week I also made the raw butternut squash salad from food 52.It was wonderful,but time consuming to julienne I'll be making this cordon blue soon!
Oh boy! I'm making this again. It is absolutely delicious. My husband raves about it to anyone who will listen. He hates mustard but I "forgot" to tell him it was in there so he ate it anyway. 12/10 for the recipe and the fun video. Thank you, Chef John, from Susan and Jack along the Thruway a bit in Upstate NY
I tried this with great anticipation. It was even better than I had imagined. I used the coarse-grained Dijon mustard, which was a very nice addition. I put this on my repeat list.
I made this dish, this past weekend and I am really happy with it. My husband told me to add it to the rotation. Which made me happy, I love cheese, and I don't get to eat that much of it. I used leftover smoked pork, garlic instead of green onion, instead of dijon mustard I used smoked bacon sweet mustard, regular mustard, and a dash of ghost pepper hot sauce by spicy shark. Because I didn't have dijon mustard and my family loves spicy. I cubed the cheese because cheese is amazing, I used a mix of (cubed) Jarlsberg cheese, (shredded ) parm, and (cubed) le gruyere cheese, I shredded gruyere on top because it's a good melty cheese. I am on the gaps diet but my husband is not, and this was a great way to use butternut sqaush and give my husband a filling main meal without him complaining it's too healthy. This dish is not healthy but it's a good filling feel-good meal for dinner every other month especially in this autumn weather. Thank you, Chef John.
Did this tonight, you have been my go to guy for recipes for a year or so now, and as all your recipes it was a hit. Must have made 20 or so of your creations. Potatoes Romanoff was the biggest hit and one I get requests for all the time, did them with the cider pork you just did loved it. Cheers.
We followed instructions and we loved the taste. We plan to vary with a substitute for the green onion. Jalapeño. We use chopped jalapeños with scrambled eggs and add cheese. Great recipe you provided. Ziti is Thursday.
I really like how Chef John doesn't show product brands, but I'm going to talk during class. He is using my favorite mustard. Edmund Fallot French mustard. It is very good.
That is an awesome dish. I have a butternut squash I grew sitting on my kitchen island right now. I'll try this recipe with mushrooms, a flax egg and vegan cheese. Thanks!
my last round of butternut squash, i washed off the seeds, threw them in with the roast and they made the perfect toasty appetizer :) this recipe looks amazing!
That looks really good. Nice and simple. One thing not mentioned here and on other video's like this.....Save the seeds and roast them, with or without salt. Bonus snack or maybe put a few on another dish.
Fun to follow and everything I wanted wouldn’t buy.your method of explaining is simple and comforting to try. Now I’m cooking again and chuckling just as much
I made this for my veggie daughter (with the caramelised mushroom substitution) and it was delicious, even to those of us who prefer to eat meat. I never thought I'd enjoy squash - many thanks
Chef, vous etes formidable!! Thank you for all those videos, however my wife does blame you a lot for the 7 kilos I took on since the confinement. Good luck for the new studio.
I made this last week! It's DELICIOUS! I'm not sure how to send. A photo - but I took one and shared it on social media because I liked it so much! Also, now I know how to cut a squash!
Greetings chef, tried this with Monteray Jack, sharp old cheddar blend and no mustard in filling... with a hearty local microbrewed I.P.A. and small baguette ...side of sliced chunk pickled beets to even out the richness...wonderful! Looking forward to more of your suggestions... but will only open 'beverage' when plating finished meal ...snootfully yours, "the noshing montrealer", cheers!
@@nancymuller3291 How you cook your dish is up to you, after all, we are not the policestation of Fu Man Chu. But Chef Johns signature move is some spirnkles of chayenne pepper. If he does not do that, there is something very foul in the land of cookking! ^^
Delicious and easy! I did not have ham but used rump roast steak that had been cubed and sautéed with butter and some dry white wine. Protein substitute but all the same so good!
Big hit with my family although I don't know if my squash was way smaller or what, but I only felt I needed about half the amount of ham, and it was so delicious. Only other change is I added fresh thyme in as well! Your recipes never lead me wrong!
Ok, I would most definitely need that butternut squash rhyme on a shirt! Lol! Words to live by! Making this today as my CSA has been supplying more squash than we can eat in week. Seriously, think about the shirt! And thanks for the much needed laugh.
This looks great John and I can imagine how it tastes, as it's very like some finger food tarts we make with the major ingredients being Butternut pumpkin, onion, crispy bacon pieces, and smoked cheese.
Instruction very clear and helpful, ended up with 12 fingers
😆
😀
and 2 thumbs.
🤭
What's it like having 2 extra fingers
🤣🤣🤣🤣
Try adding butternut squash to braised pork chops with bacon, carrots, onions, celery, apple, cabbage, and garlic. Deglaze pan with Moscato, add apple juice and chicken stock. Finish with some butter and thicken with a little corn starch slurry. Season with some marjoram, thyme, bay leaf and allspice.
I made this tonight, and it was AMAZING. Blew me away, beyond all expectations. Two notes I will add for anyone looking to make this: 1) it takes quite a bit longer than you think it will, give yourself the time. 2) Go easy on the ham and dice it small.
The only man I’ve ever loved and haven’t regreted it.
Who hurt you ?
@@zalindae sounds like a bunch of men.
lol
Sounds like you're fucking up
@@zalindae Mine was my husband. Chef John is about as close as I've gotten to any men since.
I made this and gave half to my neighbor. Did not have any meat but all other ingredients. It was wonderful, she loved it too. Thanks so much from two old gals. ÷) (÷
“Rando and Cross-hatch” needs to be a series
You are the Gerard Depardieu of your Butternut Squash Cordon Bleu.
Excellent (prononcé en français)
Okay, I laughed aloud. Well played, good sir or madam.
I just love you and your demeanor. Screw all those folks that go on and on about your vocal cadence. I am easily annoyed by certain types but you are genuine gold.
I find I pay attention more to it. It's like Signature/one-of-a-kind so you know if you hear it, pay attention...because not only is delicious food coming your way, but you'll get a nice pun or two thrown in for free!
I think it's how down-to-earth he is. I've never felt like I couldn't make one of his dishes, and doesn't your mouth water as you watch him?
It's a pretty good way to avoid a boring monotonous tone while not being disingenuous like most people are these days
Another great idea I would probably not have come up with on my own :) We eat very low carb (Keto) and since I became addicted to you about 5 years ago, before Keto, we watch you because we appreciate your ways with food. I "keto-fy" many of your dishes. We eat only small amounts of Butternut Squash, despite really loving the stuff, due to the carbs. We have been very low carb for about 4 1/2 years now with excellent health benefits and while we have given up eating most carbs we will not give up watching Chef John.
Yes we won’t give up
By the way how are you
Just made this. Consider this a template for winter squash: you do this recipe w lamb, pine nuts and raisins just as easily. I had andouille sausage and an Ital. sausage for 6 oz. meat. 2 one pound squashes. Added half a diced bell pepper. 4 oz. Gruyere and 4 oz. cheddar, both diced. A little more green onion and some Aleppo pepper--cousin to Cayenne. Spousal Unit loved!
My Grandmother here in Texas always told me, "Never buy a squash with a big ass!". We love you and your new studio!
Thank you chef John for your recipes.
I can learn you
“Rando and Crosshatch” 😂🤣
if that's not the name of a TV Cop Dramedy, I don't know what is.
@@matthewb8229 I call Rando! 😄
@@matthewb8229 "A Quinn Martin Production"
(I'm dating myself)
Every relationship has one of each
@@cameronl62 It seems more like a Steve Cannell show with a themesong by Mike Post & Pete Carpenter, no?
Chef John, you've done it again. I surfed the TH-cam Sea looking for butternut squash recipes. Everyone was like "Cinnamon and Brown sugar!"
Glad I followed this recipe!
Chef john is the best chef on youtube
I was not aware of the squash saying, always educational. Thanks Chef John
Hi Karen I got your cats face on your profile instead of yours and I still wrote you lol ain’t that funny 😆 how are you by the way?
"Here's a sneak peek of the kitchen island... Okay, that's enough."
That was REALLY a SNEAK peek! LOL
Addition of mustard is brilliant. I didn’t have Dijon and just used a bit less of brown. This is a delicious dish!
Perfect, been tired of chicken. Made chicken cacciatorie Lasagna, just sat on couch after eating my fill of it. I wanted butternut squash soup yesterday but it is not as filling and belly warming as the lasagna, it snowed here ugh! This is perfect. I will try it with ground cream of tartar instead of mustard, I am allergic. As always Chef has the best recipes I can enjoy with every practical instruction. Truly a blessing when searching for recipes can take the wind out of your sail when hunger strikes faster than making it is rational to invest. God Bless you Chef John.
I gave this a try. But I didn’t have gruyere. I did indeed have white cheddar. Kept looking around my refrigerator, and no ham. But I did have two hotlinks from a previous meal. So I shrugged, grab the hotlinks, chopped them up and added them to the mix. With the white cheddar and Dijon mustard it was really incredible. This recipe of yours goes really well with hotlinks. You could make a proper Cajun dish and add cayenne. I did not but it was excellent. thank you for the recipe
I've followed Chef John for years but this was the first recipe I've tried -- came out delicious! I used mushrooms instead of ham, and added chili flakes at the end. The dijon mustard with the squash is genius!
Thanks for the testing and the adaptation
It looks absolutely delicious. I think I’m going to make this with some walnuts added. Thanks again Chef John.
Ummmm...walnuts 😊
How did it turn out
@@toriferguson5 It came out better than I thought. I think the walnuts added that something extra that made it something special.
i love this. it's been a year and today i'm making this the fifth time, it's so delicious! My flatmate didn't like pumpkin at all, but even he loved this dish. Thank you so much :)
We made this tonight for dinner and I cannot recommend it enough. There's even enough for lunch tomorrow! Looks like this one is the Danielle Steele of our family meals.
Excellent pun!
Oh my gosh, I 💖💖💖 this recipe. I have been watching the videos on your channel for many years and learned so much from you. I can not thank you enough for the recipes, the fun videos and the inspiration. Cheers
I watched this video on Saturday and made it on Sunday. It was one of the most amazing dishes I've ever had. I've made so many of Chef John's recipes and loved them all but this one was just beyond exception! Thank you Chef John for all your amazing recipes.
Great stuff! Wish more chefs would cover the safety issues as nicely as you do here. Thanks for that!
I am loaded with butternut squash - Dijon sounds interesting. I was thinking since I don't eat pork that mushrooms would work then you mentioned caramelized mushrooms at the end - definitely going to give this a try.
I have a similar recipe with caramelized onions and mushrooms. They work beautifully with the squash. If you don’t cook the squash as long in the first roasting you can also kinda dice it instead of mashing it which I think is a nicer texture
And since I don't like either ham or mushrooms, I'm betting leftover chicken would work, too.
@@mohamedfourssa6873 I hate you
Great idea!
vinjulieann1
I was gifted 8 butternuts last week,I love to make the Mario Batali roasted slices,then drizzled with a spicy garlic red wine vinegar dressing and mint.Wonderful for entertaining as it is served at room temp. and made in advance
Last week I also made the raw butternut squash salad from food 52.It was wonderful,but time consuming to julienne
I'll be making this cordon blue soon!
You know when the class goes "oooooooo you said a bad wooooord"
Is that the first time John's cursed? Spicy, lol.
Great recipe too
Oh boy! I'm making this again. It is absolutely delicious. My husband raves about it to anyone who will listen. He hates mustard but I "forgot" to tell him it was in there so he ate it anyway. 12/10 for the recipe and the fun video. Thank you, Chef John, from Susan and Jack along the Thruway a bit in Upstate NY
Perfect timing, a friend who gardens has recently burdened us with several butternut squashes. I'll definitely be making this
Butternut squash, garlic and sage soup in delicious!
I tried this with great anticipation. It was even better than I had imagined. I used the coarse-grained Dijon mustard, which was a very nice addition. I put this on my repeat list.
I made this dish, this past weekend and I am really happy with it. My husband told me to add it to the rotation. Which made me happy, I love cheese, and I don't get to eat that much of it. I used leftover smoked pork, garlic instead of green onion, instead of dijon mustard I used smoked bacon sweet mustard, regular mustard, and a dash of ghost pepper hot sauce by spicy shark. Because I didn't have dijon mustard and my family loves spicy. I cubed the cheese because cheese is amazing, I used a mix of (cubed) Jarlsberg cheese, (shredded ) parm, and (cubed) le gruyere cheese, I shredded gruyere on top because it's a good melty cheese. I am on the gaps diet but my husband is not, and this was a great way to use butternut sqaush and give my husband a filling main meal without him complaining it's too healthy. This dish is not healthy but it's a good filling feel-good meal for dinner every other month especially in this autumn weather. Thank you, Chef John.
"Rando & Crosshatch", coming to NBC this fall! Lol 🤣 👍🏾
That was exactly what came to mind the moment he said that.
I laughed way to hard at that joke
Two lesbian detectives?
I did, after all, sign Benedict Cumberbatch, to star in "The Adventures of Rando and Crosshatch."
@@chuckwilliams6261 The producers are on board. We need him to say the tag line at least once per episode.
Do we have a deal?
Did this tonight, you have been my go to guy for recipes for a year or so now, and as all your recipes it was a hit. Must have made 20 or so of your creations. Potatoes Romanoff was the biggest hit and one I get requests for all the time, did them with the cider pork you just did loved it. Cheers.
Something about stuffed squash just gets me. I love it so much. First meal I ever made my husband was a stuffed delicata.
Wow that’s beautiful..
We followed instructions and we loved the taste. We plan to vary with a substitute for the green onion. Jalapeño. We use chopped jalapeños with scrambled eggs and add cheese. Great recipe you provided. Ziti is Thursday.
I really like how Chef John doesn't show product brands, but I'm going to talk during class. He is using my favorite mustard. Edmund Fallot French mustard. It is very good.
Oh, yes! And the best of the best is (was? It is, I think, discontinued) their green peppercorn Dijon. The world is a poorer place without it.
I learned that you need to get squashes that are more uniform. I always learn from you. Thank you for sharing.
Hello
Thanks so much Chef John 😘 my daughter and I love you very much. God bless you and your family 👪.
hello
That is an awesome dish. I have a butternut squash I grew sitting on my kitchen island right now. I'll try this recipe with mushrooms, a flax egg and vegan cheese. Thanks!
I have been searching TH-cam for 2 weeks for a good butternut squash recipe. I believe I have found it!! Thanks Chef John! I am grateful to you. 🙏🏻
Man, you are REALLY getting out there with the recipes after all these years. And yet still you find new things to make and keep them interesting.
The more of your videos I see, the more I am getting excited about cooking
Thank you!
my last round of butternut squash, i washed off the seeds, threw them in with the roast and they made the perfect toasty appetizer :) this recipe looks amazing!
Yes I love toasted squash seeds this time of year
I toast them in a little coating of honey, oil, salt, and rosemary.
@@willjones8925 that sounds amazing! I have a couple caterpillar squash to cook tomorrow...I will do that!
Beautiful cutting board by the way.
It looks like meat.
I just made this with my Christmas dinner leftovers and it was divine. Thank you Chef John!
That looks really good. Nice and simple. One thing not mentioned here and on other video's like this.....Save the seeds and roast them, with or without salt. Bonus snack or maybe put a few on another dish.
These are kinda like double baked potatoes. But with squash! Fantastic Idea!
Mash some butternut squash into your next pot of yukon golds, it's so delicious and a bit addictive.
@@SuZiKaT22 I might try that!
If you use younger butternut the skin is delicious. Just rinse it well before you cut and bake it. Love your recipes!!!😁
Hey Kim
I think you’ve done the impossible chef John. You’ve actually made me consider looking into butternut squash as an option.
Made this as a casserole, as I cook for one. Turned out great. It makes a ton, had plenty to freeze.
For one? I'm free tonight 🍷
Man, Chef John, you're going above and beyond with this one.
Fun to follow and everything I wanted wouldn’t buy.your method of explaining is simple and comforting to try. Now I’m cooking again and chuckling just as much
You can sautee it and add it to curry. Worked great, and I'm pretty sure it's healthier than regular old potatoes.
I made this for my veggie daughter (with the caramelised mushroom substitution) and it was delicious, even to those of us who prefer to eat meat. I never thought I'd enjoy squash - many thanks
Made this with mushroom en lieu of meat, absolutely delicious. Thank you, Chef!!!
Wow that’s nice and how are you by the way
"If the butternut squash has a large ass, you're gonna wanna take a pass." Lmao you're a poet Chef John!
Made this last night. Squash took forever to cook but it was wonderful.
I will be making this hubby n I love squash ty Chef John we love 💕 your videos and recipes
Wow that’s beautiful
Chef, vous etes formidable!!
Thank you for all those videos, however my wife does blame you a lot for the 7 kilos I took on since the confinement.
Good luck for the new studio.
Will definitely be trying this. Thank you xxx
You should have tried it .. how did it go
A sure sign of TH-cam success, a new studio set up. Congrats John.
I made this last week! It's DELICIOUS! I'm not sure how to send. A photo - but I took one and shared it on social media because I liked it so much! Also, now I know how to cut a squash!
Rando and Crosshatch was a great '80s buddy cop film. It really deserves more love.
I just cooked it and it is sooooo good. It slices so nicely and holds it's shape well. Thanks for sharing this.
Greetings chef, tried this with Monteray Jack, sharp old cheddar blend and no mustard in filling... with a hearty local microbrewed I.P.A. and small baguette ...side of sliced chunk pickled beets to even out the richness...wonderful! Looking forward to more of your suggestions... but will only open 'beverage' when plating finished meal ...snootfully yours, "the noshing montrealer", cheers!
Very original! I love it! 😍😍😍
Made this for dinner tonight and it was absolutely delicious! I wouldn’t change a thing! Thank you, Chef John!!!! ❤️
My fiancée and I loved this! You posted the same day we just happened to grab a butternut squash from the farmer’s market. Well done!
I love that your humor has evolved. Fantastic fun.
I'm very upset you dint call the knife pound the ol' smacka smacka
?
@@tommybro5313 long time chef john jokes
Hey, havent heard that one😃😃
Of all the things you get used to on this channel, I still hate that one
These look awesome. I love butternut squash. I will be trying this one for sure. Thanks.
The rando and cross hatch in to the green onion joke brought me to tears laughing for several minutes. Thanks Chef John I needed that!
At what point does he make this joke? I watched 3 times trying to find it
@@steeleronfire7030 when he used the peeler to add cheese on top before re-baking. I saw "Rando and Crosshatch" at the Troubadour in '73
@@ih8stuff3 thanks!!!
I do watch in 1.75 speed so its was a bit faster and back to back
Love the reasoning about why to dice and slice the Gruyere, not grate. :) Good cooks need to be ready to improvise!
Made this meal for my family....they loved it! I used a maple ham....delicious! Thank you Chef!
Big big congrats to #foodwishes!! You deserve the BEST new studio!! I have been following you for years!
Fantastic. Tomorrow’s dinner. I love your relaxing and humorous voice. I’m a follower
1:53 = a motto ive lived by every day of my life, that has never let me down yet.
I grew butternut squash in my garden ths year. Can wait to try this recipe!
I really love his voice.
The delivery is spot on.
John, you missed the pun in the title: "gourdon blue"
Exactly!
Meh. No reason to squash his butternuts over it. XD
That's a pun? I thought that's what its called. Silly me haha
Love the new studio. Quality of the light is very clear in the video
Thanks so much! First time watching your channel and making your recipe. My wife loved it! Used sharp cheddar instead and was delicious.
No cayenne pepper? Someone notify the authorities chef John has been kidnapped and they are keeping spices and graters from him
Agree! This a total no-no!
Some people are allergic to foods in the nightshade family, cayenne pepper is one of those. I would never use it.
and was that a ridiculously normal sized stainless steel spoon in his hand?
@@nancymuller3291 How you cook your dish is up to you, after all, we are not the policestation of Fu Man Chu. But Chef Johns signature move is some spirnkles of chayenne pepper. If he does not do that, there is something very foul in the land of cookking! ^^
@@nancymuller3291 Awwwww....not even a pinch?!
Did this for dinner this evening. Absolutely awesome (and simple enough that even I could do it)! Thanks for sharing.
Delicious and easy! I did not have ham but used rump roast steak that had been cubed and sautéed with butter and some dry white wine. Protein substitute but all the same so good!
And I just picked up a couple butternut squash, and was trying to figure out what to do with them...
THANKS, Chef John! This looks *DELICIOUS* !!!
That's right, Chef John's done it again. I have done so many recipes thanks to you. Looks good man!
1:37 the reason I love your videos more than other channel's 🤣 good recipes and a very good sense of humour 😎
Big hit with my family although I don't know if my squash was way smaller or what, but I only felt I needed about half the amount of ham, and it was so delicious. Only other change is I added fresh thyme in as well! Your recipes never lead me wrong!
"you are the Lord of your loaded gourd" love your humor Chef John 👍👍
Hmm I know you enjoyed the clip
Lmfao large ass take a pass
Oooh, Yum! I don't have a Butternut squash, but I do have a really nice looking Sugar Pumpkin I think this would work great with!
Ohhh maybe try Swiss with that sweet pumpkin and ham 😛
Thanks Chef John
You add the spice to my slice of life!
That cutting board is messing with my depth perception...
If you microwave it a bit, it’s much easier to cut.
Ok, I would most definitely need that butternut squash rhyme on a shirt! Lol! Words to live by! Making this today as my CSA has been supplying more squash than we can eat in week. Seriously, think about the shirt! And thanks for the much needed laugh.
Wow beautiful I hope you enjoyed it
This looks great John and I can imagine how it tastes, as it's very like some finger food tarts we make with the major ingredients being Butternut pumpkin, onion, crispy bacon pieces, and smoked cheese.
My favourite squash recipe is squash pie. I make mine with a quinoa crust instead of pastry. Delish.
congratulations on new studio and wishing all the best and loads of new episodes! I hope you are doing great in those tough times