![]() ![]() Turn the cooked squash over in the baking dish so it is flesh side up. Taste, and adjust the salt and pepper if needed.ģ. Cook for another minute, stirring to combine, and remove from heat. Add the greens, sage, cooked grains, and reserved chorizo. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the leeks to the hot oil and cook until soft, about 3 minutes. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Remove the squash from the oven and raise the oven temperature to 425☏.Ģ. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. The recipe below is a guideline, but most combinations of grain, green, apple, and meat work perfectly.Ģ acorn, delicata, dumpling, or carnival squash, cut in half through the stem and seededĢ teaspoons olive oil, plus more for rubbing the squash and oiling the dishĦ ounces chorizo or sweet sausage, crumbled or cut into small piecesĢ cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbonsġ. Not only will you use that winter squash taunting you from the counter, you will also use last night’s grain, sad apples that came back in the lunch box one too many times, even old corn bread-they all find their home here. My favorite thing to do with a winter squash is to stuff it. So cheap per pound! And they store so well! And in they go, into your basket, and before you know it. Who can resist those winter squash? The varieties are as plentiful as the stone fruits were a few weeks ago, and it’s hard to remember that you might actually have to eat them when you bring them home. ![]() But in October, the pace quickens, and the calls become more panicked. If you’ve been on the search for an easy, healthy recipe that’s actually delicious and one that even picky eaters will love, then this Spicy Southwest Butternut Squash Casserole is for you.Every fall, the squash calls begin again. Then close the lid and place in the freezer! To freeze, simply let the casserole completely cool and place in the refrigerator in an airtight container (without the lid) for an hour. Yes! Butternut Squash Casserole can be refrigerated in an airtight container for up to a week or frozen for up to 3 months. Zucchini, summer squash, sweet potatoes, sliced carrots, spinach, and cilantro are all delicious in this meal! Can you freeze butternut squash casserole? Want to make this recipe your own? Feel free to adjust the amount of seasoning and cheese to taste!Īnother way to make it your own is to add or sub veggies.
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