I love squash season.
I whipped this up one on Thursday and about pooped my pants it was so good. Seriously – it was amazing. So good I’m making it for the kids tonight. Anyhoo, it was easy too – earlier in the week I had already cooked the squash, so all I had to do was scoop it out, mix everything together and bake. Nom nom nom.
This will feed about 4 -6 people as a side dish. You can even take a scoop of this and crack an egg over it on a rainy Saturday morning. Like today.
- 2 acorn squash, split in half and cooked
- 1/4 cup heavy cream
- 1/4 cup shredded parm-reggano cheese
- Bit of salt, pepper, paprika
- Drizzle of reduced balsamic or just regular balsamic vinegar
- 1 bunch of washed, ribs removed, swiss chard
Take squash, cream, cheese, spices and mix with hand mixer. Should almost look like mashed tater consistency. Take oven safe bowls, ramekin dishes, dishes like you see in the pic and oil them up, the place a ‘bed’ of chard in each. Then, scoop the glorious mix into each, make pretty, and drizzle balsamic over it.
Bake at 375 for at least 20 minutes. You can cook longer, won’t jack it up at all.
Enjoy!!! SO GOOD.