I’ve tried to make it a point to use more seasonal ingredients in my cooking this year. There are a couple very good reasons for this: #1 Taste is greatly improved #2 It’s much cheaper. During this process I’ve discovered several ingredients that I’d never used before, but really enjoyed. Two of these newly discovered ingredients are included in this recipe: butternut squash and parsnips. Butternut squash is naturally sweet and smooth in texture. It tastes especially good when roasted and/or caramelized as it is in this dish. Parsnips have also become one of my favorite things. They look and taste a lot like carrots, but have a more complex flavor. More earthy perhaps? I’m not very good as describing flavors. All I know is, I love parsnips.
This recipe turned out to be slightly fussy. I’m pretty sure I used every pot in my cupboard at once and was constantly stirring this or that. I really liked the blend of flavors from the squash, parsnips, onions, and spices, but there was one thing I would change to improve the end result. The recipe says to bake this for 30 minutes, which was fine, except the noodles that were on top became crunchy and dried out. I think covering this with a sheet of tin foil while baking would have made this much better. On a positive note, the reheated leftovers were delicious and the sauce didn’t separate and get all weird. This was a nice option for a Meatless Monday meal.