We still had tortilla in the freezer some vegetables and a burger (tofu-red bean-corn) patty in the fridge. And I was just ready to make a quick lunch. It worked really well, so tasty - you will not believe it!
Recently I went shopping and looked for the usual vegetables when I suddenly discovered the butternut squash. Pumpkin season has been started. So I promptly bought the organic vegetable and thought about how I could use it. I was not in the mood to make a simple pumpkin cream soup, so this came out.
For this recipe, I was inspired by my first cookbook "slow carbs", which I bought cheaply in a bookstore at Westbahnhof. I love potatoes and zucchini and all refined with cheese, has to be good.