Thanksgiving is fast approaching, and those loyal ESers among you may have been wondering—what is Miss K going to cook inside a pumpkin this year? (Or perhaps you had forgotten this annual tradition. That would be understandable. After all, it has been a whole year.) Whether you are new around here or just want to refresh your memory, you can read about my other stuffed pumpkins here, here, here, and here. For my pentannual pumpkin post, I decided to go in a different direction, mealwise.
Inspired by Mike’s round-up of butternut squash recipes, I recently made a butternut squash gratin, which bore a striking resemblance to my family’s typically breakfast casserole, but, you know, with squash. As I was eating it, I had three thoughts: 1) I cut these potatoes too big. This has been a common problem for me lately. More on that another day. 2) This would be better with bacon. 3) Aha! I have discovered the secret to this year’s stuffed pumpkin!
And so, without further ado, I have just the recipe you need to impress your in-laws on the day after Thanksgiving. That is, if everyone hasn’t already, at that point, vowed to eat only green leafy vegetables until Christmas.