This is just plain fantastic. To address complaints of grittiness, I don't know if I read it here or elsewhere online, but I'd recently learned it can have something to do with the age of the squash. I myself have made this three times now, and one attempt was perfectly smooth with almost no texture outside of smooth and creamy. The other two did have a bit of grittiness. I couldn't figure out for the life of me what was different, so I researched and learned the younger the squash, the more tender. (No different than zucchini.) So they're more likely to blend down smoother.
Either way the flavor is PHENOMENAL. I've also used this as a base for a pasta sauce with chicken apple sausage, with great success. So happy to have found this!
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This is just plain fantastic. To address complaints of grittiness, I don't know if I read it...