I have Dorie Greenspan to thank for this recipe. Last year, I wrote about her Pumpkin Filled with Bread and Cheese, a recipe I've since seen updated in Fine Cooking. Thing is, I'd rather eat squash than pumpkin — and I only needed to feed two people. So I swapped out the pumpkin for a more modestly sized acorn squash, along with a few other tweaks, to make this into a weeknight meal — including an all-important step for getting that delicious, caramelized crust on top!
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