This is oneeee tasty recipe, fellas! It’s smoky, spicy, creamy (without dairy though) and delicious. Also, it uses everyone’s fall favourite: squash! (hence, the creaminess). I made this recipe because I felt a bit over grilling stuff, and well, in fact, it’s over fellas, that’s it, put your bbq and let it grow moss until next year – time to embrace cozy dishes and comforting food, like this one!
I also wanted to add a bit of a Thanksgiving-y vibe to it with some brussels sprouts, but sans the horrible boiling which makes them taste like little farts. For this recipe I shredded them super thin and I charred them for a bit in a pan (part of the whole smokiness of this dish).
I posted the whole recipe along with a wine pairing over at La Crema wines blog. As I mention on their site, you can customize this recipe and add other yummy things like cheese or cream – for us dairy allergic kweens, we’ll just stick to the original :)
In partnership with La Crema Wines. All views my own.