Stuffed Squash

Let it snow, let it snow, let it snow. KIDDING!!! I think I’d like to bask a little bit longer in all the fall colours, mind you I could do with just a little less rain. I feel like I’m back in the UK, all that’s missing is the bangers and mash. But seriously how great is the fall?!? The leaves changing, the crisp cold air, the massive displays of winter squash in every grocery store. I wish I could eat squash year round. Mashed, baked, stuffed, sautéed, grilled, anyway I can get it, it’s how I work on my winter tan.

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But with Canadian Thanksgiving behind us and American Thanksgiving fast approaching, I thought why not keep the food festivities going with this little hum dinger of a tasty treat. Plus I still have some leftover pumpkin pie in my freezer, AKA treat central, it’s like a bakery just waiting to be thawed out and enjoyed.

Delicata Squash with Roasted Brussel Sprouts & Turkey Bacon

delicata-stuffed-squash

Stuffed Squash
Serves 2

Ingredients

1 Delicata Squash
4-6 pieces of Turkey Bacon
salt and pepper to taste
20 brussel sprouts outer leaves peeled off and then finely chopped
2 tbsp grapessed oil
1 tsp chilies (omit if you don’t like heat)
salt and pepper to taste

Ok first up we need to start baking the squash. Preheat your oven to 400 and slice your squash in half removing all the seeds. Next up drizzle the inside of the squash with just a bit of oil and make sure to get a bit on the outside skin as well, because the skin of this squash is edible and super tasty. Place the squash skin side up on a baking sheet lined with parchment. These will take about an hour in your oven depending on the size of the squash.

Next start prepping your brussels. Slice the bottoms off and peel off the grossy outer leaves and then thinly slice or toss them all into your food processor to create a brussel slaw. Toss them in your grapeseed oil and chili flakes and salt and pepper then on a baking sheet lined with parchment paper they go and into the oven.

They only take about 25-30, so for timing purposes keep them on the sidelines until your squash is at the 30-minute. For the bacon you can either cook that up in a pan or you can even pop it into the oven once you have about 15 minutes left on your veg. I like to cook my bacon until it’s nice and crispy, as bacon should be.

Once everything is done stuff your crispy brussels into your squash and dig in.

squash-brussel-sprouts

It’s like the holidays should be… stuffed into a squash with a side of bacon.

One Comment Add yours

  1. Krista McMillan says:

    I contributed the plate and the praise for this meal lol 🙂

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