Here are some of our standards which included: green bean casserole, sweet potatoes with maple syrup and apples, coleslaw with mandarin oranges, scalloped corn, a tomato casserole. Of course we had mashed potatoes and stuffing ( that is always a given).
I made a new edition to the line up, Butternut Squash Savory Casserole that featured lots of butternut squash, sweet vidalia onions, cheedar cheese and thyme.
This casserole is pretty simple to make and is also a vegetarian dish.
Here is the recipe:
Butternut Squash Savory Casserole
Adapted by Shannon Crandall
3 1/2 lbs. of butternut squash peeled and sliced into thin slices
1 C. skim milk
5 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
2 large vidalia onions rough chopped
2 large eggs beaten
1 tsp. dried thyme
1 C. panko bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. pumpkin seed or toasted pecans
2 C. coarsley grated cheddar cheese
1 bunch spinach
Pre-heat oven to 375 F
1. Place 3 Quarts of water in a lg. pot and bring to a boil. Add peeled and sliced squash and return to boil and cook for 6 mins. The squash will turn a deeper orange. Remove squash with a slotted spoon and set aside in a collander to drain. Put your bunch of spinach into your boiling water and cook for a few minutes. Drain and add to squash.
2.Melt butter in a stockpot and add oil. Add onions and saute until onions are translucent. Do not brown. Add warm squash and spinach, milk, eggs, thyme, bread crumbs, salt, pepper and 1/8 C. of seeds or pecans and 1 1/3 C. of cheddar cheese. Mix until well blended.
3. Spread mixture into a 9x13 baking dish and bake for 45 minustes. Remove from oven and sprinkle the remaining cheese and seeds or pecans on top and return to oven to bake for 15 more mins.
Remove and serve.
Hope you like this recipe! We sure did!
