Tuesday, September 23, 2014

Sous Chef: Butternut Squash Casserole

Click to pin the recipe!
I found this recipe at The Simple Dollar in a round up of cheap, healthy Dinner with My Family recipes, and I was intrigued. I love butternut squash and bought it every week at Aldi last summer - and this year we're growing it in our garden so I've been looking for ideas for what to do with it.

Prep: This recipe comes together quickly and pretty easily - the most difficult part was definitely peeling and cubing the squash, which is not my favorite part (I usually halve it and roast it to avoid that, actually). Even so, it didn't take long to pull together and

Taste: I'm not generally a huge fan of blue cheese, but I thought the combination might be intriguing. It was okay, though I will probably try a different cheese next time - feta or maybe mozzarella, which I always have on hand. I might also reduce the baking time, as the squash was very tender and I usually like it to have a bit more of a bite to it.

Reception: I'm the only one who ate this, so apparently I'll be eating the whole pan. Good thing I'm eating for two, har har. Pickle politely took two nibbles out of a piece of squash and Peanut looked skeptical at me at the very mention of it. I might freeze half of it and see if it keeps, because of course I used a GIANT squash so I have a ton of it left over.

Anecdata: Cheap, easy to have pretty much everything on hand, easy. Not much to dislike about this! 

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