Armed with my arsenal of ideas from a few days spent near The Alamo a few weeks ago, I came home to cook, and bake, and delight in the glory of my kitchen.

Don’t get me wrong. I absolutely LOVE to travel and experience new places, new people, and new food.

And when I get home, it’s all I can do to remember, recall, and recreate the inspirations and enthusiasm I consumed while away.

This time, I was so immersed in my mind and culinary craft that had ensued from the trip to San Antonio that I cooked all day long. ALL. DAY. LONG.

This, my friends, is heaven for me.

And one of those clouds from the firmament was born of an evening of appetizers and cocktails at the famed Bonhanan’s in San Antonio.

Good people. Great people. THE BEST.

Good food. Great food.

Amazing trip.

Acorn Alfredo Bake

1 large acorn squash, top removed and bottom sliced for a flat surface
1 large egg
4 oz. Swiss Gruyere cheese, finely chopped
2 Tbs. heavy cream
2 Tbs. bread crumbs
2 Tbs. fresh thyme
1 Tbs. butter
1/4 tsp. freshly ground nutmeg
sea salt and pepper
2 Tbs. pine nuts

Preheat the oven to 425 degrees. After slicing off the top of the squash and creating a round bottom, scoop out the seeds from the acorn squash. Place the lid back on top and wrap tightly in foil. Bake for about 35 minutes, until mostly soft, but still holding shape well.
Scoop out most of the insides, but leave enough to keep the acorn form.
Whip together the squash insides with the egg, cheese, cream, bread crumbs, thyme, butter, nutmeg, and salt and pepper. 
Fill the inside of the emptied squash back up again with the whipped mixture.
Bake again for about 15 minutes, until bubbly and brown.
Remove from the oven and top with pine nuts and additional fresh thyme for a lovely garnish.

Try your best not to swoon.

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