SEPTEMBER 13, 2022
Hi Everyone,
Autumn is undoubtedly on the horizon. The root vegetables are coming in, and so is squash! Winter squash is hearty, flavorful, and easy to prepare. Today’s recipe is pretty simple and delicious. It’s a winter squash casserole.
SAVORY WINTER SQUASH CASSEROLE
Ingredients
2 medium winter squash (such as butternut, acorn, or a combination of any squashes you like) peeled, seeded, and cubed (about 6-8 cups of cubes)
¼ c. all-purpose flour
⅛ tsp cornstarch
2 tsp ground ginger
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
4 to 6 garlic cloves, minced
½ c. finely chopped fresh parsley
2 TBS finely chopped fresh rosemary
⅓ c. plus 2 TBS olive oil
Directions
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Preheat the oven to 325 degrees. Place the squash cubes in a large mixing bowl.
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In another, smaller bowl, whisk together the flour and cornstarch, then whisk in the ginger, salt, and pepper. Add half the dry ingredients mixture to the squash and toss gently but thoroughly to combine. Add the remaining dry ingredients and toss again until the squash is evenly coated. Add the garlic, parsley, rosemary, and ⅓ cup of the oil. Toss this mixture thoroughly to coat the squash.
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Transfer the squash to a 9-by-13-inch baking dish and drizzle with the remaining 2 tablespoons of oil.
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Cover the dish tightly with aluminum foil and bake for 1 to 1½ hours, until tender. Uncover the dish and bake until very soft, another 45 to 60 minutes.
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To finish, brown the top, by turning the oven up to 350 degrees. (or use the broiler). Heat the dish for about ten minutes, until it is sizzling on the bottom and crusty on the top. Serve and enjoy.
HELPFUL HINT: The casserole can be baked, cooled, and refrigerated for up to two days. Bring it to room temperature and reheat for 20 to 30 minutes.
I hope you enjoy this dish on a crisp night. Have a delicious week!
Best,
Judi