![]() ![]() My mix was a little dry, so I added ¼ cup of heavy whipping cream. I just added everything to the potato pot. Once all four ingredients are cooked, combine them in a big bowl.For this recipe, you can put the bacon in the oven once the squash is cooked through. I like to cook on a baking pan covered with foil or parchment paper. Add leeks to a large skillet or sauté pan with 2-4 tablespoons of butter or olive oil and cook over medium heat, until tender, but not browned. Cut the remaining tender white part of the leeks lengthwise and then slice into thin strips. Cut away the root end of the leeks, as well as the tough green leaves. Leeks: While the potatoes and squash are cooking, prepare the leeks and bacon.Cover pot, bring to a simmer, and cook until done (about 40 minutes). Place in large pot and add enough water to just cover the potatoes. Potatoes: Peel the potatoes and cut into quarters.You want it to be fork-tender and you’ll scoop out the flesh of the squash to add to the dish later. Rub the cut side with oil and place cut side down on a baking pan covered with foil or parchment paper. Squash: Cut the acorn squash in half and remove the seeds with a spoon.To Prep: Preheat the oven to 350 degrees. 2 to 4 Tablespoons of butter (or olive oil).8 slices of bacon (6 for recipe and 2 for garnish).Related: Love cheese? Try our Cheesy Celery Root Casserole Recipe too!įor your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. This recipe is definitely going to be on my holiday menu from now on! It could just be me but I’m pretty sure this casserole is just that good.Īpologies to my Michigan friend for not trying it before but I’m making up for it now. Then I ate half of the casserole and sadly looked at the remains of the casserole that I was supposed to be photographing. Then I forgot to take a picture of the just baked casserole before I put my spoon into it. In my excitement, I forgot to take a picture of the mashed ingredients, though I mentally noted it would make a delectable side dish even without baking. After my first taste, some primal instinct came over me. The simplicity of the ingredients in no way indicates how yummy this will taste. When I made it and tasted it, I was blown away. Fortunately, we have the best readers who try our recipes and give us feedback in the comments to help with perfecting how to make our recipes. I’m not America’s Test Kitchen! Just a Grammy cooking in my home kitchen. Often, I make a recipe twice to get the times and amounts correct, but otherwise, I am doing the best I can to fulfill our original intent. We also wanted to take old recipes that had incomplete or abbreviated directions and make them specific and clear so anyone could make them. This blog started as a place to recreate treasured recipes and preserve them for our family and friends. I want to remind readers, that I am not a professional cook. One of the recipes in this book was simply called Baked Squash. I’ve already shared one of these, Broccoli Salad, which is the best broccoli salad recipe out there. One of my going-away gifts was a recipe book that my friends had put together for me, full of handwritten recipes. They also organized an impromptu get-together that first night.Īfter three years, my husband was transferred to Texas and I had to say goodbye to my home, my job, and my friends. On the day we moved in, our neighbors brought food and sweet notes. I loved my short, three years there and made some wonderful friends. Here’s the story behind this surprisingly incredible recipe…Ībout 20 years ago, our family moved to Michigan and into the most delightful neighborhood. ![]() The only problem with it, is that it is so good I want to eat the whole thing myself! This holiday season, I will have to double the ingredients to keep everyone happy. ![]() I have been missing out! This one is a keeper and will forever have a place on my table. I thought it looked good but for some reason, I had never tried it. Last night I discovered a recipe that had been sitting with all my favorite recipes for almost 20 years. I’m 60, and I’ve sat down to many holiday and family dinners and thought I had pretty much tasted everything…until last night. Stuffed acorn squash gets a cheesy makeover with this flavorful fall dish! Roast acorn squash halves are stuffed with potatoes, leeks, and bacon - the whole family will love this one! ![]()
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