![]() Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Brush the cut sides of each slice with the sesame oil and season. Scoop out the seeds, then cut each half into 8 pieces, total 16 pieces. Prepare the squash: wash the squash and cut into half through the stalk. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Brush it lightly with vegetable oil, like Canola. And the list goes on We Love Butternut Squash And You Should, Too The Taste Factor. Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. More Squash recipes: Stuffed Squash Blossoms Butternut Squash Side Dish Sausage Stuffed Butternut Squash Roasted Butternut Squash How to Cook Acorn Squashīe sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site! After scooping all “meat”, gently place the lid back on top to keep warm. Leave a half-inch along the bottom Gently using a soup spoon scoop the ” meaty ” part of the squash and melted butter and molasses and sugar. Use a potholder or towel and carefully take off the top of the squash, scrape top and bottom carefully not going too deep and cutting through. Let set several minutes before serving.Carefully remove foil, be careful of steam released when taking the cover off the top. Bake in preheated 425 F oven for 10 minutes, until golden and bubbling. Pour into a lightly greased 9×9 baking dish. In a large bowl, toss to combine 3/4 of the roasted squash, the cooked pasta, 3/4 of the crumbled bacon, the sauce, and the Provolone and Parmesan (reserving some cheese to sprinkle on top). Flip the wedges, then roast for another 15 minutes. Sprinkle with salt and pepper, then toss to coat. Drizzle olive oil, balsamic vinegar and honey over the squash. When squash is nearly done, prepare topping if using. (This is the banana squash, my largest to date.) Bake for 1 2 hours (depending on size) until soft and starting to collapse. Season with a pinch of nutmeg and salt and pepper to taste.Ħ. Lay in a single layer on a large baking sheet. Blue Hokkaido is next Step by Step Directions Wash squash well and place on rimmed baking sheet. Slowly whisk in the milk, 1/2 cup at a time, and bring to a boil. Stir in the flour and cook for 30 seconds. Saute shallots and garlic in the reserved bacon grease over medium heat until tender. Cook bacon in a large skillet over medium heat until crisp. Cook pasta according to package directions drain set aside.Ĥ. Meanwhile, bring a large pot of salted water to a boil. Roast in preheated oven for 30-40 minutes, turning occasionally, until tender and golden.ģ. Spread in a single layer on the prepared baking sheet. In a large bowl toss squash and rosemary with olive oil to coat. Line a large baking sheet with aluminum foil and lightly grease with cooking spray.Ģ. whole wheat penne, shells, or macaroniģ/4 cup sharp provolone, shredded (I used smoked provolone)ġ/2 cup Parmigiano Reggiano, freshly grated DIRECTIONSġ. Kosher salt and freshly ground black pepperĨ oz. Here, youll find tons of fall dinner ideas featuring healthy seasonal ingredients, like butternut squash recipes and Brussels sprouts recipes. Roasted Butternut Squash and Bacon Pasta INGREDIENTSġ butternut squash, peeled, seeded, and diced (3 cups diced)ġ/2 tsp. And the right amount of bechamel to lubricate the noodles. Just enough crispy bacon to add outstanding flavor. You can probably tell by looking at it that this was wonderful. It also helps that I’m infatuated with pasta right now. But in the heart of fall, this bacon and squash pasta dish was screaming my name. For example, had I encountered this recipe in April, my eyes would have glazed right over the page. And it usually relates to whatever ingredient or cuisine I’m currently obsessing over. A recipe that I never noticed lurking there before. I’ve always found it interesting that I can look through the same old cookbook (or recipe site) over and over again and each time something new jumps out at me.
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