How to make it

  • Twice baked squash
  • Halve, and clean an Acorn, turban, or buttercup squash.
  • Carefully, with the squash hot out of the oven, remove the cooked squash, from the rind, save the rind
  • In a bowl mash the squash to a creamy consistency
  • To the bowl
  • Add six pats of butter
  • 1/8th of a cup of diced onions
  • 6 strips of cooked crisp cooled and diced bacon
  • Refill squash rinds
  • Cover with grated farmer’s cheese
  • Re-heat in oven under broiler until cheese is golden brown and bubbles

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