I’m glad you didn’t add any beans. I followed another person’s recipe one time and it called for beans and my family hated it! I will be making it without beans from now on!
It's in the oven. My daughter said it sounds fancy. Dinner tonight will consist of Baby Back Ribs, Parmesan crusted acorn squash, a garlic and butter vegetable medley along with a side salad. Pish Posh. Bon appetit Wish I could post pics.
Following up to give a review. I followed his directions precisely....except for temp and time of cooking. Since I had ribs in the oven cooking at 275 and had an 1.5 hrs to go, I put the squash under the ribs and cooked them for the same time and the same temp. The skin of the squash was tender enough to eat. The meat of the squash had a nice dry almost crunchy texture, the inside of the meat was tender and sweet. And of course the Parmesan was crunchy salty little morsels that everyone fought over 🥰. The squash recipe has been added to my recipe book. Thank you 😘 P.S. the rest of the meal turned out amazing as well.
Hello Tom! My favorite hot sauce is the El Yucateco Chile Chipotle hot sauce. I buy it by the case! It is so expensive and not available locally. I was happy to find your recipe, but there's a problem. You don't have any sweetener in your recipe. I love thar EY's is SWEET & SPICY. I thought your recipe was a dupe for theirs. That's how I found this video. What do you suggest, please?
05:40... Do you simmer the beans for 1.5 hours then turn the heat off and let them sit for another 1.5 hours? Or was that 1.5 hours your mentioned just referencing that initial 1.5 hour cook time?
I’m thinking I’ll eat half and then put the other through the potato ricer and turn it into soup with a little vegetable stock cream and a pinch of nutmeg. Maybe put it under the broiler a bit to get a little extra caramelization.
I just made this and it came out great. I went a little too light on the seasoning and didn’t put enough fresh Parmesan cheese but it was still delicious! I’ll also spray the parchment paper next time because all my delicious cheesy crust stuck to it! That was painful!
There are some acorn squash in my garden, but none with any yellow. There's one with a withered stem, so I picked it and dressed it up. Currently, it's in the oven. With pumpkins and butternut squash, I've been told that you eat them 2 weeks after taking them off the withered vine. They need time to mature, but the flesh looked fine on mine.*turned out great. yum! - and gone.
This looks SOOOoooo Good , seriously ! I've never had this variety of Squash , The filling mixture looks good enough to use on other things aswell ? Thank you for a new item to add to my " Must Try List ". From Ontario Canada.
The cheese flavor.last common usually isn't included in chili seasoning but adding a small amount will make the chili tea st little smiley and deep enhance the flavor of you chili...
Area things about the recipe. One 90% is fine but 80/20 will give it a beefier flavor as any cook/Chef knows render fat means flavor but you can drain any excess off. Spices should be added just a minute or two after the meat has liked out some fat which will absorb granular spices and prevent them from burning. A mix of American and cheddar will deepen thee
Thank You So Much For Sharing This Recipe , I Ran Out Of Dressing and Manaise, So The Only Thing I Had On Hand Was Vinegar, Oil ,Mustard ane Seasoning, And I Tell You , I Said What Is He In My Head, I Swear Everything I Had , You Have Right Down To The Coleslaw , and The Chicken Legs I Kid You Not ! When I First Looked On RU-vid , I Didnt See Anything With Just Mustard , So I Was About To Give Up , But I Said ,Let Me Just Stroll Down One More Time , and Bam ! There You Were , ,,,, Making The Exact Same Meal As I Was . You Blew My Mind , I Can't Thank You Enough ❤❤ ❤❤❤ ❤❤
Hi there so im thinking about what u said about putting chips on top and i have leftover nacho taco shells what if i crush them up and put them on top!! I got it in the oven just now so hopefully u see this if not ill let u know
