Deviled eggs are one of those staples that Easter lunch/dinner wouldn’t be complete without. This recipe adds bacon and pickled jalapenos for an unexpected surprise that makes these eggs totally addictive. Thanksgiving Cakes, Thanksgiving Bread, Thanksgiving Recipes Stuffing, Thanksgiving, Thanksgiving Day, Thanksgiving Recipes Traditional
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Yield: 2 Servings
Ingredients: 1 medium to large butternut squash 3-4 tablespoons extra-virgin olive oil Generous sprinkle of salt and pepper About 1/4 cup water 4 teaspoons vanilla extract Check below.
Instructions:
Step one. Preheat the oven to 375°F
After it, Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
Step three, Place both squash halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
Complete Ingredients and Instructions: https://www.biscuitsandburlap.com/2017/04/04/bacon-jalapeno-deviled-eggs/
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