Butternut squash casserole
Serves 8
2 lb butternut squash, 1" cubesPreheat oven to 350°. Combine squash, garlic, onion, salt, and ½ c water; boil & simmer 20 minutes until squash is tender (can be done in microwave). Drain and mash with 2 T butter. Beat together eggs, milk, and beat into squash. Add all but 3 T cheese and ¼ c crumbs and melted butter to squash. Mix together. Mix together cheese, crumbs, melted butter and top casserole.
1 garlic clove, minced
1 t salt
2 T butter
2 eggs
½ c cracker crumbs
2/3 c onion, chopped
¼ c evaporated milk
1 c Cheddar cheese, shredded
2 T butter, melted
Bake in preheated 350° oven for 30-35 minutes.
Katie - I want to go home and make this right now -- it sounds delicious!
ReplyDeleteOne of my favorites! And I will admit, in a pinch I have used the frozen pureed squash and it works. It probably looses some of the flavor, but does cut the time if you need it!
ReplyDeleteI have been putting butternut squash in my turkey chili.........sweet!
ReplyDelete