Our family usually sticks to the classics on Thanksgiving, but this is my first year eating grain free and it certainly requires more imagination.
I’ve been creating and testing different recipes in effort to create tastiest and healthiest Thanksgiving possible.
Of course I’lll splurge in some places but grains will stay off my plate. Dairy tho? Yep, I’m not cutting that out on the biggest food holiday of the year.
This one is good, and I like Acorn squash, I mean, I really like it.
Acorn squash is appropriately sweet. I think I could use it for a dessert, maybe even a pie.
However done, I will be using a lot more of the sweet little gourd.
This dish will more than likely replace my mac and cheese this year.
I haven’t had much luck finding delicious grain free pasta yet, if you know any good ones shout em’ out please. As of now no mac and cheese and I’m fine with that as long as this is on the menu.
Smoked Gouda cheese, Parm, and cream cheese makes this dish a star. Then you add the bacon and it’s out of this world.
- 2 Small Acorn Squash chopped into squares
- 5-6 slices of uncured smoked bacon chopped
- 1 cup cup Smoked Gouda cheese
- 1 cup Parmesan cheese
- 1 cup cooked Quinoa
- 4 Tbs butter
- 1 cup milk
- 1 cup heavy whipping cream
- 8 oz Cream cheese
- 2 egg yolks
- Salt and pepper to taste
- Preheat oven to 350
- In skillet cook and render fat from chopped bacon.
- Remove cooked bacon from skillet and add chopped acorn squash to pan.
- Tossing continuously saute squash in bacon fat until brown, about 10 minutes.
- Season squash with salt and pepper at this point.
- Place sauteed squash into baking dish.
- Turn stove down to medium low melt butter add heavy cream.
- Melt 1 cup of gouda cheese and 3/4 cup of the shredded parmesan.
- Place the remaining 1/4 cup of Parm aside for know.
- Whisk in the cream cheese.
- Whisking rigorously mix in the egg yolk.
- Now add the milk to pan and continue to mix.
- Season with a bit of salt and pepper.
- When everything is melted and mixed together and smooth turn heat off.
- Sprinkle quinoa on top of acorn squash in baking pan.
- Pour cheese sauce oven quinoa and squash.
- Cover tightly with aluminum foil.
- Bake.
- After 20 minutes take aluminum foil off.
- Turn oven up to 375.
- Sprinkle on remaining cheese and bake another 15-20 minutes.
- Or until bubbly and brown.
I don’t use acorn squash as much as I should. Love this creamy goodness here
Zainab recently posted…Fashion Fridays: Striped Sweater
I just started using Acorn Squash and I’m loving it! I even used them in pancakes which was awesome! Thank you!
smoked gouda is one of my favorite cheeses!!! this dish looks so lovely, homey and comforting and definitely perfect for Thanksgiving! pinned
Christine @ Cooking with Cakes recently posted…#honeymoonlife
It’s the perfect melting cheese! Thanks Christine!
So good..times like this i wish i could do dairy. Wah!
I know right, trust I don’t do dairy often, but this was worth it! Thank you Dana!