Squash casserole frees up the cook
A sustaining, relaxed meal is popular with the hurried family cook, particularly if a recipe can be made in advance and reheated.
Squash is in season, and a new collection of 103 casseroles includes this easy recipe that can be readied in advance of baking. It goes well with cold meats and a green salad.
Family Favorite Casserole Recipes by Addie Gundry (St. Martin’s Griffin) is down-home cuisine from an Illinois-based, chef-trained recipe developer.
You’ll find the old casserole basics — canned tuna and mushroom soup, bottled marinara sauce, and even marshmallows on a sweet potato casserole.
But Grundy combines fresh food with these familiar staples in tempting dishes. And the recipes are so simple, you could teach children to cook from this book. It’s comfort food, 2017 style.
In this recipe, the author suggests microwaving the whole squash for three minutes to soften the skin before peeling. Serves: 6
3 lb (1.4 kg) butternut squash
1 tbsp (15 mL) olive oil
6 garlic cloves, minced
Leaves from 3 sprigs fresh thyme
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground pepper
3 large eggs
2 tbsp (30 mL) all-purpose flour
1 1/4 cups (310 mL) cream
2 tbsp (30 mL) butter
10 fresh sage leaves
1. Preheat oven to 375 F (190 C). Use cooking spray or oil to grease a 9-inch (22.5-cm) deep-dish pie plate. Line a baking sheet with aluminum foil.
2. Peel and slice squash into large cubes, place on the foillined baking sheet and drizzle with the olive oil.
3. Sprinkle with garlic, thyme, 1/2 tsp (2.5 mL) salt and 1/2 tsp (2.5 mL) pepper.
4. Bake in preheated oven for 45 minutes until squash is tender. Remove from oven and lower temperature to 350 F (175 C).
5. Meanwhile whisk eggs and flour together in a medium bowl until thick and smooth. Whisk in the cream and remaining salt and pepper.
6. Combine squash and egg mixture and pour into the pie plate. (At this point, dish may be covered and refrigerated for 24 hours; bring to room temperature before baking.)
7. Bake in preheated oven for one hour, until golden brown; it should jiggle in the centre.
8. In a small saucepan, melt butter over medium-low heat and cook until it begins to turn brown; do not let it burn.
9. Drop in the sage leaves and let them sizzle and turn crisp. Remove leaves, pour melted butter over casserole, scatter leaves on top and serve at once.