It can be served as a rich side dish or a filling vegetarian main. What I am not responsible for is when people argue that it’s gone before seconds. Jump to Recipe Squash casserole is a classic Southern side dish filled with yellow squash and creamy cheeses. Now, now, I understand that the Holidays are for splurging, feasting and devouring – trust me, this one will be devoured at your next Holiday gathering or meal. I’ll bet kids won’t even realize they’re actually eating a vegetable ( my husband didn’t). I’ve conquered and perfected this recipe three times and I love it even more than I did the last. * Tip: these make perfect 1-2 serving sized portions, and are a visually appealing dish for any gathering! But if you don’t, it’s really not that big of a deal.ĭon’t believe my hype? Rather than making an entire dish, dip your toes in the water by simply halving the acorn squash (remove the seeds), dousing them with butter, cinnamon, nutmeg, and some honey, baking them then topping them off with a crushed pecan and walnut streusel. The onnnnly downside is if you don’t rush the cooked, mashed squash through a cheese cloth…it can get watery. What goes well with acorn squash Treat acorn squash just as you would stuffed peppers or stuffed zucchini. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. The cinnamon and nutmeg really make this earthy, flavorful squash, so it really doesn’t take much to make this dish sweet enough to beat the sweet potato. The best and most classic preparation, though Stuffed acorn squash. Plus, if you can’t have SP ( or you’re avoiding the starches – I get it) you definitely won’t feel like you’re giving up anything. Honestly, once all is said and done you won’t even be able to tell the difference between the squash and sweet potato. You can also bake, cool, and portion out into containers or wrap the entire dish and store in the fridge or freezer for up to 4 or 5 days.YUP, a Holiday classic and all-time fav for so many…DUPED! That’s a word, right? Introducing a sweet potato casserole alternative using ACORN SQUASH. Wrap well and store in the refrigerator or freezer for up to 3 days. If you're looking to freeze it, assemble everything in a casserole dish right before adding the ritz crackers. This type of casserole is a little more forgiving when it comes to freezing. 3 Reviews Nothing beats a classic squash casserole. If you do decide to switch up the squash, keep in mind that with other varieties the textures and cook times will have differing results. You could even try patty pan squash, mini zucchini, or something sturdier like butternut squash. Be sure to scoop the buttery mixture and pour it over the sides of the squash to coat it before eating. More of a zucchini fan? No problem-it will work basically the same. Brown sugar Place squash halves back into the oven and bake for an additional 30-40 minutes or until squash is fork tender. I don’t like yellow squash, what else can I use? Remove squash from the oven and cool, then scoop flesh into a mixing bowl or bowl of a food processor. Roast squash cut-side up on a baking sheet in the preheated oven until flesh is soft, about 50 minutes. This will get rid of any extra liquid from sautéing the veggies that would turn your casserole into a watery mess. Preheat the oven to 400 degrees F (200 degrees C). After cooking your squash, you're going to transfer your mixture to a strainer or sieve and let it drain for 5 minutes. However, we incorporated a step into our method to prevent sorrow at the dinner table. Place squash halves, cut-side up, on the prepared baking sheet. Squash is great, but it’s also full of water which can make or break a really lovely meal. Preheat oven to 425F with rack in upper third of oven. 3 Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt. 2 Halve each squash, then scrape out the seeds and stringy membranes. Here's how to make it the best it can be: Directions 1 Preheat oven to 400 degrees. Since everything is already cooked, the oven simply melts the cheese and caramelizes everything together. Place the baking dish into the preheated 375F degree and bake for 24 to 30 minutes. Finished with a buttered Ritz cracker topping, this casserole just might be the pinnacle of summer comfort food. Add the remaining half of the acorn squash on top and sprinkle the top with freshly grated Parmesan cheese. Mixed with sour cream, mayo, cheddar and Parm, this squash casserole is creamy, extra-flavorful, and more than satisfying. If someone in your crew isn't a squash fan yet, then this casserole will be the dish to convince them. Whether we're incorporating it into our pasta dinner or simply roasting it, there are countless ways to enjoy this summer veggie. Here at Delish, we can't get enough of summer squash.
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