Well, Bryan and I have been busy cooking, cleaning, working on our new house, doing the holidays, and starting a new semester for him and an internship for me!
But our cooking has not stopped! We got a TON of winter squash in November from our last disbursement at the CSA. We found it easy to use up the butternut squash (25 cups of soup in the freezer!) But the other kinds of winter squash we haven't quite figured out what to do with.
So, we found this recipe:
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
- Bring a pot of lightly salted water to a boil; stir in squash cubes. Reduce heat to low; simmer squash until slightly softened, about 3 minutes. Drain and set aside.
- Mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. Transfer to prepared baking dish. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix.
- Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.
So, we changed it up a bit. We used cream of mushroom instead of cream of chicken, yogurt instead of sour cream, and home made stuffing. (http://www.ifood.tv/recipe/herb-seasoned-stuffing)
It was pretty awesome the first time! The second time we were running low on carrots so we used some mixed vegetables instead. Still turned out great.
I mixed in some of my favorite quorn chicken to add some protein to make it a meal instead of a side. I also think ground "beef" would go well in it. Other options like beans would probably make it too dry, but experiment and find out!
Definitely worth trying. But PLEASE make sure you microwave the squash with some water for 5-7 minutes first before peeling because it will save you HOURS in the kitchen.
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