As I was putting away the groceries the other day, I realized I had fallen into a vegetable rut, and my side dishes were afterthoughts. My daughter is very picky when it comes to vegetables, so we’d become limited to broccoli, corn, and salads. It was time to try something new.
So for the next few weeks, I’ll be focusing on some unique and delicious sides to accompany main courses. First up is this delicious recipe.
When do squash and sweet potatoes taste like a pumpkin pie? When they are pureed and baked into this amazing custard! Sweet, spicy, creamy, fluffy, – my goodness, this dish is addictive!
Okay, parents with picky eaters. This recipe is for you! I even taste-tested it on my pasta loving, extremely veggie-selective daughter, and she spooned out a second helping onto her plate without even realizing I snuck in a second vegetable. Of course if she reads this post, my secret is out but, hey, it was totally worth it!
And of course, there’s the generous addition of applewood smoked bacon… Need I say anything more?
I used to bypass a lot of recipes with the word soufflé in them because I heard making a successful soufflé was too difficult, and you had to tip-toe around the kitchen in fear of them deflating. But then I tried making one and I found out that it wasn’t true!
This super easy version has a rich, silky texture and all of that delicious butternut squash flavor I guarantee you will love. So don’t let the word soufflé scare you away!