I just love squash. I have joked that if I were to walk into a room and be given the choice between a fruit plate and a squash plate, I'd totally go for the squash. We're weirdos like that.
Most of the time, when you see a recipe for winter squash, it calls for butter, sugar, and cinnamon - apparently, we like turning vegetables into desserts. While I like sugar as much as the next person, I'm actually a bigger fan of savory squash. To me, adding the more savory spices brings out the natural sweetness of the squash and allows it to really shine. And this is my favorite squash recipe of them all.
It's got bacon, spinach, cayenne, Parmesan, green onions...all that is good in the world of food. I encourage you to try it sometime this fall - I bet you'll love it, too!
- 2 medium acorn squash (about 1.5 pounds each)
- 10 oz. package frozen, chopped spinach, thawed and dried
- 2 bacon strips, cooked and crumbled
- 10 T. shredded Parmesan cheese, divided
- 2 T. thinly sliced green onion
- 1 T. butter or margarine
- 1/4 t. salt
- 1/8 t. cayenne pepper
- butter crackers, crushed to garnish
Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with nonstick cooking spray. Bake at 350 for 50-55 minutes or until tender. Scoop out squash and mash until smooth. In a large bowl, combine squash pump, spinach, bacon, 6 T. Parmesan cheese, green onion, butter, salt, and cayenne. Spread into a greased casserole dish; sprinkle with remaining Parmesan and cracker crumbs. Bake for 25-30 minutes or until heated through and top is golden brown.
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