August 30, 2012

Butternut Squash Casserole


We have some butternut squash in the garden! Finally, after losing them each year, a little success. Sadly I'm not sure how many we'll get because we still do have the same issue where the leaves are curling and drying up. I've decided to enjoy what we've got and also do some research for next year to see if we can beat the squash funk once and for all.

This casserole is perfect for the transitional season when you have fall squash and fresh corn at the ready. We first tried this dish when our friends made it to bring over right after Little Smith was born. The recipe originally came from Moosewood (one of my favorite resources for vegetarian inspiration). It works well as a side dish or a main course with some crusty bread and greens. It's a meal as yummy as it is orange!

Butternut Squash Casserole: adapted from my friend Dana who adapted it from Moosewood
  • 1 medium butternut squash
  • 1 c onion, diced
  • 5 cloves of garlic, minced
  • 1 medium bell or field pepper, diced
  • 2 c corn kernels (cut off of cobs or frozen)
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 2 tbs olive oil
  • 1 c feta, crumbled
  • 1 c cheddar, shredded
  • 1/2 c plain greek yogurt
Peel the squash and cut into 1 inch chunks. Steam in a large pot over high heat until tender when pricked with a fork. Remove, draining out any water, and mash in a large bowl. Set aside.

 
Preheat the oven to 375 degrees.

Heat olive oil in a heavy bottomed skillet over medium heat. Add the onions and saute until translucent, 3-5 minutes. Add the salt, garlic and diced pepper and saute for another 3-5 minutes. Add the spices and corn kernels and saute another few minutes.


Add the corn and pepper mixture to the mashed squash. Mix in the feta cheese, yogurt, and half of the cheddar. Spread evenly in a casserole dish and top with the remaining cheese. Bake for 25-30 minutes uncovered. Allow to cool for a few minutes and dig in.


The casserole reheats perfectly so I often make it when I know that Big Smith will be working late and eating leftovers. Little Smith loves it, cheese and veggies always get a big thumbs up from him.


After all of the tasty fresh veggies I have been enjoying all summer, it was surprisingly satisfying to have my first meal of winter squash in a while. Eating with the seasons is a little like a romance, and I am still in the honeymoon phase with my squash. Looking forward to some leftovers at lunch!

8 comments:

  1. That looks so yum! I adore squash-- this will make it in to the rotation for sure--

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  2. This looks amazing. And I continue to be jealous of your plentiful garden!

    And isn't leftover casserole the best?! Sometimes I think it's better on the second day. : )

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  3. Gosh I love the look and sound of this - I will definitely be having a go. You are brave, small boy, orange food, beautiful white drapes....ARGHHHHH :o) xxx

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  4. The colors in this meal are just beautiful. You know the saying, "eat a rainbow of foods!"-- well this definitely fits the bill. I just love Moosewood cookbooks. Every single recipe turns into something delightful. Thanks for sharing! Also, your garden is inspiring. We will try our hand at garlic, beets, and butternut squash next season thanks to your recipes! Hope you get many more despite the curling-leaf problem!

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  5. Yum!! This looks delicious. I LOVE squash, and I think it's perfect for lunches during the fall. And that urban cliff diving stuff? Insane! Thanks for sharing all those pictures :) xo! eliza

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  6. this looks really good! my daughter loves corn, this might be a way to expand her diet!

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  7. This looks delicious. I plan to make this for my boys to have for dinner on one of my work nights.

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