Another year, and another pile of things to be thankful for – my husband, my sweet pup,my darling friends, my family, and, in particular, our new nephew who made his appearance just in time for Thanksgiving! We had a wonderful meal and conversation at our house, and then brought pie to the hospital to meet him for the first time.
I like leftovers…for a short period of time. Eating the same thing over and over again just gets boring! My father-in-law brought over an acorn squash on Thanksgiving day, and I decided tonight to make my own version of a mini-Thanksgiving casserole in a roasted acorn squash – just for fun.
I cut the acorn squash in half removed the seeds and pulp. I placed it cut side down in a 9×13 baking dish with about a half an inch of water and baked for 40 minutes at 350 degrees.
When I removed the squash from the oven, I first drizzled with a little olive oil and sprinkled some salt and pepper. Then, I layered what leftovers I had – mashed potatoes, stuffing, turkey, and a little gravy in the middle. I sprinkled a little parmesan cheese for good measure. I threw it back in the oven (stuffed side up) for about 15 minutes, and voila!
This may be a new Thanksgiving tradition. My only regret is that we were out of my most recent favorite – Brussel Sprouts – to throw in there. Next time…