We are dealing w/ a butternut squash & leftovers i. e. leftovers of a roasted leg of lamb.
During the weekend we made a roasted leg of lamb Greek Style. We loaded a big roasting tin w/ a big leg of lamb (about 1700 g w/ bone), added lots of oregano & garlic to the meat, added quarters of big potatoes, big onions & big tomatoes – some olive oil, salt & pepper… then the roasting tin went into the oven for about 2 h. We had tender lamb falling from the bone w/ aromatic soft potatoes, melted onions & tomatoes for a delicious dinner w/ friends – and we had leftovers!
What to do w/ the leftovers of a leg of lamb?
There was a butternut squash sitting on my kitchen shelf for some time: I remembered its softness… & decided to do something like a „Shepherd’s Pie“ w/ lamb instead of minced meat, tomatoes instead of peas & carrots, butternut instead of mashed potatoes, feta cheese instead of parmesan…
Let’s start w/ the butternut squash!
For the record:
When using a Hokkaido pumpkin you need not care about peeling because the whole Hokkaido is edible – except of the seeds & the mush. Unfortunately this isn’t the way you can deal w/ a butternut squash because the skin remains hard & isn’t edible (as well as its seeds & its mush).
So: how to approach a butternut squash?
- Cut the butternut into 2 halves.
- Discard the seeds & the mush.
- Line a baking tray w/ baking parchment, put the butternut halves face up on it & roast in the preheated oven at 175° C w/ fan for about 30 min.
For the record:
I used 1 of the roasted butternut halves – at once – for the leftover casserole & stored the other half for further use in the fridge. You may also scrape the butternut pulp & leave it in a storage container – also in the fridge.
…& I used only 1/2 butternut squash because I made a weeknight dinner only for my better half & me – a full butternut squash would have been far too much!
Coming now to the leftover casserole…
What do we need?
- half a roasted butternut squash
- chopped leftover of a leg of lamb (w/ garlic flavour!)
- tomatoes (for the juice!)
- feta cheese (for the spiciness!)
- oregano & thyme.
It was leg of lamb Greek style so I decided to stay w/ Greek herbs & cheese.
I mashed the butternut pulp (scraped it w/ a spoon from the skin), added whipping cream & ground sweet paprika & mixed well.
Then just take a casserole & fill the chopped leftover lamb mixed w/ some more dried oregano on the bottom. Add the fresh tomatoes. Add the chopped feta cheese w/ dried thyme & cover everything w/ the butternut mess.
Put it in the preheated oven (175° C w/ fan) for about 30 min.
The tomatoes melt away & the feta cheese gets creamy. The butternut purée behaves like mashed potatoes. Anything combines w/ anything – resulting in a wonderful Greek flavoured casserole.
Of course you may take minced meat or any garlic flavoured leftovers of roasted beef or pork as well – however, stay always w/ herbs like oregano & thyme as well as feta cheese.
The businesswoman w/ too many office hours thinks
That’s a real dinner out of leftovers & butternut purée! It’s a somewhat different approach to use butternut instead of potatoes, but the slightly sweet butternut flavour will mingle w/ the spicy feta cheese – so it’s savory, deliciously sweet & savory!