Twice-Baked Butternut Squash with Parmesan Cream and Candied Bacon

I made this Epicurious recipe for Thanksgiving and I think this is going on the menu every year. The candied bacon hazelnut bits are EVERYTHING! You'll want to put it on other things too.

I usually shy away from recipes with multiple components and techniques, especially for Thanksgiving. Some of the techniques I've never attempted before at home...also not a good idea for Thanksgiving. But, this recipe just appealed to me and it's the holidays after all.

The dish wouldn't be the same without the candied bacon-hazelnut. Unless you hate hazelnuts, I wouldn't substitute with another nut. Hazelnuts are what make the candied bits delicious.

Melting sugar from this...

to this.

Cooled candied bacon-hazelnut

All of my squashes were done roasting within 40-60 min, so check on them periodically so they don't get too soft. It's important for the large squash to keep its shape especially after you scoop out the flesh to make shells. You can see where one half of my large squash cracked/split

Also, my large squash gave up a good amount of liquid. This made my filling a little too wet and it leaked around the edges of the shells. So, start with less cream when mixing the filling and add more cream as needed depending on how much liquid your squashes have.

Combining filling ingredients (excluding chives)

Mixed filling with chives

I used Parmigiano-Reggiano which has strong flavor. But another type of Parmesan can save a bit of money.

Ready for a second bake

The only issue I had was with the whipped cream. I made the cream & cheese mixture the day before and chilled overnight so I could save time on Thanksgiving. The mixture was thick when I took it out on Thanksgiving to whip. It quickly overwhipped at medium-high speed and I didn't have any heavy cream left to try to save it. I didn't want to waste it, so I used it as a "butter" topping and dotted pieces of it on the tops with the bacon & hazelnuts.

Whipped cream mixture after overnight refrigeration

This is an indulgent dish with all the cream and cheese but great for dinner parties, holidays or special occasions. There aren't any special ingredients but it looks impressive!

My Rating (out of 5): 5

Twice-Baked Butternut Squash with Parmesan Cream and Candied Bacon
Source: Epicurious

Yield: Serves 6-8
Active time: 45 mins
Total time: 2 hours, 10 mins

Ingredients

• 1 large (about 5 pounds) and 1 medium (about 3 1/2 pounds) butternut squash
• 2 cups heavy whipping cream, divided
• 1 cup finely grated Parmesan (about 3 ounces), divided
• 3 strips bacon (about 3 ounces)
• 4 tablespoons sugar, divided
• 2 tablespoons finely chopped hazelnuts
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons chopped chives, divided

Preparation
Preheat oven to 400°F. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.

Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).

Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8–10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.

Spread 3 Tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.

Reduce oven temperature to 375°F. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 Tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 Tbsp. sugar until smooth. Fold in 2 Tbsp. chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20–30 minutes.

Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.

Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 Tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.

Do Ahead
Squash shells can be filled (not baked) 2 days ahead; cover and chill.

Green Bean Casserole Recipe

Green bean casserole is a staple for my Thanksgiving table. Growing up, my family made this using a recipe from the side of a can of Durkee (now French's) fried onions that included canned cream of mushroom soup and canned green beans. To make it fancy, we'd use canned French-cut green beans. The beans were a bit mushy, but I loved it and never made it any other way.

When I was planning for Thanksgiving a few years ago, I came across a green bean casserole recipe that made all the components from scratch. I hadn't planned on using a new recipe but decided to try it. While I didn't do everything from scratch, it was delicious and pretty easy. I've been making it from fresh ingredients since (except the fried onions).

I still like to use store bought fried onions because I really don't like frying. I use French's Crispy Fried Onions (original flavor) or Trader Joe's Gourmet Fried Onion Pieces. I was told by a Trader Joe's employee once that this item is seasonal and they have it in the fall around Thanksgiving. But I can always find French's at the grocery store year round.

I also prefer using haricot verts because they are more tender, thin, and less stringy, but of course regular green beans can be used.

While I'm nostalgic about the recipe from my childhood, this recipe is now my go to for this casserole. Having just made this for this year's Thanksgiving, I decided to write up the recipe.

Green Been Casserole Recipe

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yield: 4 - 6 servings

Ingredients

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh haricot verts, trimmed and halved
• 2 tablespoons unsalted butter
• 1 package of cremini mushrooms (10 or 12 oz.), cleaned and thickly sliced
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth or stock
• 1 cup half-and-half
• 1 1/3 cup store-bought fried onions, divided in half

Directions
Preheat the oven to 400 degrees F.

Bring a large pot of water to a boil with 2 tablespoons of salt while you prepare the other ingredients.

Blanch the haricot verts for 2-3 minutes until crisp tender. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain again and set aside.

Melt the butter in a sauté pan over medium-high heat. Add the mushrooms, 1 teaspoon of salt and the pepper and cook, stirring occasionally, until the mushrooms start to give up some liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture, stir to combine, and cook for 1 minute. Add the broth and simmer for 1 minute while whisking to smooth out lumps. Add the half-and-half and cook until the mixture thickens, whisking if there are still lumps, approximately 6 to 8 minutes.

Remove from heat and stir in the haricot verts and 2/3 cup of fried onions. Transfer mixture into a 9 x 13 baking dish. Top with the remaining 2/3 cup of fried onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Make ahead tip: Cook the green beans and mushroom sauce. Mix the beans in the sauce but do not mix in the fried onions yet. Transfer to a baking dish and refrigerate overnight. When ready to bake, set the dish out on the counter for about 20 minutes to let it come to room temperature. If the mixture seems thick, add a little chicken stock or half-and-half to loosen the sauce. Mix in 2/3 cup of fried onions, top with the remaining onions, and bake.

No. 16: Peppermint Hot Chocolate

Holiday cupcakes have arrived at Crumbs Bake Shop.   While many of them look fun from the decoration and colors, flavors seem basic with vanilla or chocolate.  I picked out the Peppermint Hot Chocolate to at least get that peppermint candy cane taste.

From the website: "Chocolate cake filled with peppermint buttercream topped with peppermint cream cheese frosting mixed with crushed peppermint candies and edged with crushed peppermint candies."

The cream cheese frosting had very few specks of peppermint candy in the frosting and tasted more like plain vanilla.  The buttercream filling also did not have a minty flavor.  Any peppermint flavor came directly from the crushed candy on the edge of the frosting.  This gave the cupcake enough peppermint flavor.  But how they make the cupcakes doesn't quite live up to the description on the website. *sigh*

The Peppermint Swirl from the 2012 holiday season was better.

Size: Signature

Picked Up At: Columbus Avenue

My Rating (out of 5): 3

No. 10: The Celtic

I celebrated this St. Patrick's Day with The Celtic cupcake.  I wish the flavors gave this one more of an Irish flare, but it was only the shamrock decoration and green-tinted filling.  The flavors were chocolate cake with a vanilla filling.

Size: Signature

Picked Up At: Union Square

My Rating (out of 5): 3

No. 8: Red Velvet Hearts

It's that time of the year where everything is turned into some Valentine-themed version of itself.  But that doesn't keep me from picking up a Crumbs cupcake with hearts and I tell myself it's just a regular red velvet.

While the decoration is festive and fun with Valentine colors & sprinkles, it's still the great red velvet cake and cream cheese frosting.  The hearts didn't have any flavor, but weren't bad particularly if you like candy decorations.

Size: Signature

Picked Up At: The Village

My Rating (out of 5): 4

No. 7: Peppermint Swirl

'Tis the season for holiday flavors at Crumbs and I wish I could try them all.  But, I settled on the Peppermint Swirl because I thought it was cute that it looked like a peppermint candy.

This fun cupcake is vanilla & red peppermint marble cake topped with vanilla cream cheese frosting, covered in sanding sugar.

I was impressed that the peppermint flavor was just the right amount to trick me into thinking I was having a peppermint candy without being overwhelming.  I actually enjoyed the vanilla and red marble cake.

While the sanding sugar definitely adds to the presentation, I prefer it without because it gives the frosting a gritty feel that I don't enjoy.  Reminds me of bad, sugary frosting that you find on supermarket cupcakes.

Definitely try for the holidays!

Size: Signature

Picked Up At: The Village

My Rating (out of 5): 4