I'm not a fan of squash but I came across this recipe a few years ago and it sounded different enough to entice me into making it. Subsequently I make this quite often and find myself eating it for breakfast this week. It pairs perfectly with a nice cup of coffee. Excellent use of squash.
Question: is this a dessert or a side dish?
We made this for Thanksgiving and it was a hit. We used gray sea salt as a substitute and it worked well.
This sounds interesting, but I don't see it as part of a humongous T Day spread. As a main dish at some point during the winter? Definitely. Also, robbie, they mention cutting the halves in half. Just sayin'....
How do 4 halves equal 8 servings?
Do you think this could work with Delicata squash? They don't have to bake as long as acorn squash.