Squash casse­role frees up the cook

Make it a day ahead and re­heat for ease

The Daily Observer - - LIFE - JU­LIAN ARM­STRONG ju­lia­n­arm­strong1@gmail.com

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 of­fers this easy recipe that can be read­ied in ad­vance of bak­ing and 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 a load of fresh food com­bines 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.

To make it easy to peel the squash, the au­thor sug­gests mi­crowav­ing the whole veg­etable for three min­utes to soften the skin.

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