While we were at the patch, I spotted some butternut squash that looked amazing. So, I bought one on impulse; not knowing what in the world I'd do with it once I brought it home.
While meal-planning and making my grocery list on Sunday night, I started searching for some promising recipes. I've been loving all the soups and stews that have been cooking in my crock-pot, but I wanted to find something different for a fall recipe. Totally found a keeper!
A wonderful mix of flavor! We're definitely bacon fans around here so it was little surprise that we loved this dish. And I don't know if I can go back to using regular onions after using shallots for this. It's a bit laborious {well, at this stage of life, anything using two pans or more is}, but totally worth it. I felt a little "Lucille Ball"-ish while figuring out how to prepare the squash. That thing was dang hard to peel!! But it didn't scare me away, because I bought an acorn squash this week to try this recipe.
I tried baking with Ezra for the first time this week. It was a blast! He {and I} enjoyed every minute. And I'm happy to report that no major messes or disasters occurred {this time!}. Perhaps it helps that E has had practice since he uses measuring cups when he feeds the dogs. And he took his job of helping very seriously. We made a delicious loaf of pumpkin caramel cheesecake turtle bread. And yes, it tastes as good as it looks!















