This is one of my new favorite fall recipes. I knew it was a winner when I made them for dinner and then again a few days later because Rich and I couldn’t stop talking about them…
I tend to like squash recipes that are more savory, so this is right up my alley! But if you wanted to make these a little sweet you could add a dash of cinnamon or nutmeg into the squash mixture, or top them with a drizzle of honey and a few dried cranberries. You could even swap butternut squash for acorn squash. The flavor profile is extremely adaptable and up to you! As for serving, eat them on their own for lunch, as a side with soup or salad, or as a show stopping appetizer.
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