This recipe is from the Joanna Gaines cookbook Magnolia Table: A Collection of Recipes for Gathering Volume 3. Since the recipe is too long and detailed and owing to copyright I won’t reprint it here.

Of course my version looks nowhere near the prettified bacon butternut squash photo in the cookbook.

Plus I didn’t use bacon so instead of sauteing the butternut squash and shallots in bacon dripping I splashed a little organic EVOO in the skillet. Too I would say you definitely need to add a splash of water to the skillet halfway through so that the pan doesn’t get dry and burnt.

This is a tasty dinner I had that was listed in the Side Dishes section of the cookbook. I would definitely use this recipe again as the food is so delicious.

It calls for 4 cups of butternut squash and I was one person having this meal. For a side dish like it was intended it might serve 4 people.

In fact I might buy this Volume 3 of Magnolia Table as I want to try other recipes in the cookbook.

I buy the Magnolia Journal magazine which also has recipes and interesting articles to read.

Now that butternut squash is in season it’s the perfect lunch or dinner.

Be aware that you need counter space or else use your sink basin to prepare the ingredients.

I accidently bought a brick of parmesan cheese that I had to grate. It was OK to buy the parmesan cheese pre-grated however I didn’t realize this. Save yourself the trouble and buy a container of grated parmesan.