Pumpkin Pasta with gorgonzola and phaesant
I slowcooked the butternut squash, vacuumpacked with butter and rosemary for a couple of hours in 82C warm water. Don't ask me why, it was an experiment I didn't follow through. So then I got stuck with this cooked butternut squash. I used is as a sauce with pasta, added sage. And then gorgonzola and panfried pheasant breast.
I hated it. Okay, it was edible, but I really don't want to eat this again. Even with the gorgonzola it was too sweet and mushy. No, really, I should never try this again.