BUT­TER­NUT SQUASH CASSE­ROLE

The Daily Observer - - LIFE -

3 lb (1.4 kg) but­ter­nut squash 1 tbsp (15 mL) olive oil 6 gar­lic cloves, minced Leaves from three 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 1¼ cups (310 mL) cream 2 tbsp (30 mL) but­ter 10 fresh sage leaves

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.

Peel and slice squash into large cubes, place on the foil-lined bak­ing sheet and driz­zle with the olive oil.

Sprin­kle with gar­lic, thyme, ½ tea­spoon (2.5 mL) salt and ½ tea­spoon (2.5 mL) pep­per.

Bake in pre­heated oven for 45 min­utes un­til squash is ten­der. Re­move squash from oven and lower tem­per­a­ture to 350 F (175 C).

Mean­while whisk eggs and flour to­gether in a medium bowl un­til thick and smooth. Whisk in the cream and re­main­ing salt and pep­per.

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.)

Bake in pre­heated oven for one hour, un­til golden brown; it should jig­gle in the cen­tre.

In a small saucepan, melt but­ter over medium-low heat and cook un­til it be­gins to turn brown; do not let it burn.

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.

Serves 6.

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