Up until very recently, I wasn’t entirely sure butternut squash even was. I definitely couldn’t have picked one out of a vegetable lineup.
No, Thanksgiving spread would be complete without some sort of broccoli/rice/cheese casserole.
John has a long, sordid history with flipping. Flipping desserts that is. Our group of friends will never forget the sweet potato spice cake he tried to replicate from O Magazine.
Holy Hell. Every year I dream about and pine for the opportunity to devour the sickeningly sweet nectar of Gods that is pecan pie.
This is time a year when the wheels come off, we lower our guards and crash head-on into the magical, not-oft visited, world of carbohydrates.
We’re pretty sure that Thanksgiving is Old English for ‘Dinner of Casseroles.’ Seriously, if it isn’t baked in a 13×9 dish, swimming in Campbell’s Cream of ANYTHING, it wasn’t served at our Turkey Day dinner tables growing up.
Now, the English aren’t known for fine cuisine, Thanksgiving, OR good teeth… But this dish sounded too interesting not to try. And we’re glad we did.
If you don’t already know, we aren’t actually trained chefs, and by now you’ve probably realized we LOVE a shortcut.
The idea for this recipe was brought to our attention at the end of an extremely drunken night on Bourbon Street in New Orleans.