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.
“Man cannot live on presents alone.” NYTimes
I love that quote! After the last present has been opened, your loved ones will be famished. Many of these brunch recipes can be made ahead, leaving you to savor the magic of the season too. From sweet to savory, all of these recipes are delicious and sure to please your peeps as you break the fast together on Christmas morn.
Festive with a wonderful orange glaze.