By: Delanie Tucker
I made this recipe for our family of two, therefore I decided to halve it. I also figured it would take about an hour, as indicated, to make.
What I did not count on was the sheer volume of time and ingredients that this somewhat vague recipe results in. After I had shredded the 2 lb. squash and chopped 3 cups of leeks, I looked at what was there and realized there was no WAY it was going to fit into my 9x9 pan. So I pulled out the 9x13 (as is what is instructed in the original, twice-what-I-made recipe) and set to work, for almost two hours.
This took far longer than it should have in creating an exceptionally marginal bechamel, filled a 9x13 pan completely to brimming with leftover shredded squash, and even the next day has failed to result in some magical blending of ingredients that would make me nod wisely and say yes, THIS is a keeper.
It's just...bland. I read all the reviews and doubled the spices (on a half batch, mind) and it STILL is completely unremarkable. It's the kind of food people eat in the future that is produced by Bio-block 937 as they all wear their squadron suits and ponder the caverns in which they dwell. You don't hate it; there's just nothing to love. The squash fails to come through, the spices don't really showcase enough to give it flavor, and while eh, I'll eat it because there are leftovers is KIND of a selling point as far as not throwing away/wasting food (I am notorious for hating leftovers), even my husband's coworker