Yea for fall and yea for all things delicious!
Yes that means, squash, stuffing and pie, pie, pie!
I love the fall; Ugg boots, camp fires and fallen leaves every where.
Bring on the fall weather and tasty, filling fall treats!
This is my favorite stuffing recipe absolutely ever.
Butternut Squash, Cranberry and Pancetta Cornbread Stuffing
3 cups cornbread, crumbled
1/2 cup pancetta, sliced into cubes
1 shallot, chopped
1 tsp thyme
1/2 cup dried cranberries
1 tab butter
1/4 cup heavy cream
2 egg yolks
2 tab chicken stock
1 cup autumn roasted butternut squash
Cook the pancetta and the shallots in the butter. Add the thyme, than stir in the cornbread crumbles, yolks, cream and stock. Fold in the and butternut quash and cranberries last.
Return to the twelve by twelve baking dish and bake at 375 for twenty minutes.
Love this fall recipe? Don’t forget to pin it!
This week I am linking up once again with the following food, health and DIY blog link ups.