Allison cooks

Recipe generated with ChatGPT based on ingredients I had: Ingredients: - 1 pound (450g) gnocchi - 6-8 slices of bacon - 1 stick butter - 2-3 sprigs of fresh rosemary, finely chopped - Zest of one lemon - Juice of half a lemon - 1/2 cup grated Parmesan cheese - 1 cup Brussels sprouts, trimmed and halved - 4 cloves garlic (whole) - Salt and black pepper to taste - Fresh parsley for garnish (optional) Instructions: 1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions. Once they float to the surface, drain and set aside. 2. Cook the Bacon: In a large skillet, cook the bacon over medium heat until it becomes crispy. Remove the bacon from the pan and place it on paper towels to drain excess grease. Leave a tablespoon of bacon grease in the pan. Chop the bacon once it is cooled. 3. Brown the Butter: In the same skillet with the bacon grease, add the unsalted butter with a few cloves of garlic and some rosemary. Cook over medi...

Recipe adapted from:  https://www.gimmesomeoven.com/butternut-squash-mac-cheese/ Ingredients: 1   pound (about   4 cups ) diced butternut squash* 1 1/2 cups  vegetable stock  (or chicken stock) 1  pound uncooked pasta  (I used shells) 2 cups  whole milk 8 ounces  good-quality sharp cheddar cheese, shredded* (note: I used assorted cheeses that we had in the fridge) Spices (note: I used sage and nutmeg) fine sea salt and freshly-cracked black pepper, to taste Optional: bread crumbs and butter for the end! Directions: Bring a large pot of generously-salted water to a boil. Bring a second pot of the broth to a boil.  Then add in the butternut squash and stir to combine.  Continue cooking until the stock reaches a simmer.  Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork. Transfer the squash mixture to a blender.  Add in the milk and give t...