Hello you guys, look who’s back from the dead….I am! hahaha After taking a little vacay and spending some quality time with my family, I’m ready to write, write and write some more!
It has been a while since I wanted to share this recipe that I found online on the Joy of Cooking. It was my first recipe with butternut squash, truth be told, I didn’t do it all by myself, Rafael helped a lot! It’s not the kind of recipe you spend only a hour, prepare to reserve a whole afternoon for it 😉 But I assure you that you will be highly rewarded!
If there is one thing that I love in this world, is pasta! Any type, any kind…no prejudice here! I love cooking pasta at home, and for my luck, so does Rafael….we make an awesome pasta duo! hahahaha. I already told before that when I was a teenager I used to spend my Saturdays helping my beloved aunt to cook pasta. She would mix the ingredients in a bowl and I worked the dough, then she opened the dough using a pasta maker and cut it in the right size to make lasagna, cannelloni and rondelli, and after that I would cook the dough and sometimes help to make the dish. But with conchiglioni it was different, it’s not an easy type of pasta to make, so my cousin would buy it ready and you just needed to cook it and then stuff it. I usually did the stuffing part, with a delicious combination of three cheeses, that I never resisted to…so I would stuff a little and eat a little…hahhahahha
Let’s get on with this recipe!