Butternut squash with sour cream, smoked paprika, a dash of cinnamon for good luck and chives.
Just like a twice baked potato, the squash is roasted first, then the flesh is removed and beaten with sour cream and seasonings. It goes back into the squash shells with a sprinkling of bread crumbs for a second baking.
The squash turns out super creamy, a little tangy and kind of sweet and spicy from the cinnamon and paprika.
I’m a natural born squash lover! I can happily eat a roasted squash totally plain and be happy. With that said I think this recipe could use some improvement. It’s good but it’s not “wow” the way I want it to be. It does have a ton of potential and can easily be improved upon. Bacon, caramelized onions, roasted garlic, butter instead of sour cream, sage, chipotles, cheese. . . okay maybe that’s too many ideas. I’ll stop while I’m ahead.
This is my entry for Side Dish Saturdays, a weekly event I started to bring more attention to side dishes and give them the respect and love they deserve.
I would love it if you linked up your side dishes! I only have two guidelines for linking to the event.
Your link must be a side dish; no soups or recipes with meat/poultry. Old posts are ok but. . .
The post must have a link back to my site. All other links will be deleted; every link will be checked.
The linky will be open until Monday at midnight eastern time. If you get here late – no worries – just link up next week.