To say I like squash would be an understatement. I love it and cook it any chance I get. Butternut, acorn, kuri, I love them all. There are so many ways to enjoy squash and this post will tempt you to try it stuffed, roasted in wedges, in stews, in pasta, in couscous, in cake, in a quiche, in a fall panzanella salad and even as a mini tureen for soup! The first recipe is new and inspired by Julie at Hostess at Heart. It is a maple-bacon stuffed acorn squash, oven roasted to golden perfection. The maple syrup glazing on the cut surface transforms into a wonderful caramelized texture. The salty-sweet combination is a winner. Totally simple but irresistible as a main or as a side dish. The rest of the recipes are from the archives. Just click on the highlighted titles to be taken to the recipes.
With the leaves turning and a nip in the air, I was craving a one-dish meal that would bring fall to the table. I am not a lasagna baker but I enjoy other people’s family recipes. After reading several recipes for seasonal butternut squash lasagna, I was motivated to try my hand at one. My version is loosely based on the recipe by Pippa Middleton, she of the famous sister and derrière, from her cookbook, Celebrate. Continue reading