Thursday, 17 November 2011

Squash Potato Skins

Squash Potato Skins by SashaWarner
Squash Potato Skins, a photo by SashaWarner on Flickr.
Last night, I learned two life lessons.
1) Anything topped with bacon, green onions, cheese and sour cream tastes better.
2) Anything topped with bacon, green onions, cheese and sour cream makes life feel better.


Squash "Potato Skins"

1 butternut squash, peeled, seeded and cut into 1/2 inch thick medallions
3 green onions, chopped
2 Tbsp. bacon bits
1/2 cup shredded cheddar cheese
Sour cream, optional

Line a cookie sheet with parchment paper. Place the medallions flat on the cookie sheet and lightly brush the medallions with oil. Cook at 375 degrees until softened, about 30 minutes. Sprinkle the medallions with the bacon bits, green onions, and cheddar. Return to the oven, and cook for 10 more minutes. If you would like, broil for the last couple of minutes. Enjoy with sour cream, if desired.

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