Squash Casserole

When I lived in Colorado, I would eat at the Black-Eyed Peas Restaurant. My Dad came to visit me once and I tried to get him to eat there. After the third time, he reluctantly went with me. He really liked it there. One of the dishes we would order was their squash casserole. I just loved it. I wanted to try to make a copy cat recipe of their squash casserole. Since it has been many (many) years, I could not tell you if this recipe taste like their recipe. This casserole is very good. It is savory dish. My husband told me he will try it but hasn't yet. We will see. I will someday get him to eat more vegetables even if it isn't today.

Squash Casserole
2 large butternut squash
2 eggs
1 1/4 cup breadcrumbs
4 oz. unsalted butter
2 tsp salt
1/4 cup sugar
2 Tbsp onions
dash white pepper

Recipe:

1. Spray a baking dish with nonstick baking spray. Set aside. 
2. Preheat oven to 350 degrees F.
3. Peel, seed, and chop the squash into cube pieces.
4. In a large pot, add water and boil the squash for 5 minutes or until tender.
5. Drain the water and add the squash back into the pot.
6. Mash the squash. 
7. Add the butter, 1 cup breadcrumbs, salt, sugar, and pepper. Stir into incorporated.
8. Grate the onion and stir into the squash mixture. 
9. Add the squash mixture into the baking dish. 
10. Top the squash with the remaining 1/4 cup of breadcrumbs.
11. Cover and bake the squash casserole for 15 minutes.
12. Remove the cover and bake for 5 minutes or until the bread crumbs on top are lightly brown.

Recipe adapted from Food.com.

One year ago..............................I made Homemade Stove top Stuffing.
Two years ago............................I made Pot Pie.
Three years ago..........................I made Poultry Seasoning.

Did you already know..........................
-In 1975, Black-eyed Pea restaurants were formed by Gene Street featuring Southern cuisine.
-The restaurants are located in Texas, Tennessee, and Colorado.
-In 2008, all of the Colorado locations were purchased by three men which two of the men were former corporate employees.

Caramelized Butternut Squash

From my farm share, I received so much squash that I've been trying new recipes. Yes, I will be making some kind of dish with squash for Thanksgiving this year. Also, I'm going to bake a lot of it up and freeze it so I can use it later. I normally bake squash and make it more savory. My grandmother use to boil it and then mash it like mash potatoes. When I saw this recipe on Food Network, I thought hey why not bake it sweet. Oh, this is a dessert. It is sweet and a little sticky. The kids liked it. My husband even tried a piece (I think it was more of a crumble) and he said he thought it was sweet, sweet.

Caramelized Butternut Squash
2 medium butternut squash
4 Tbsp unsalted butter, melted
1/4 cup dark brown sugar
2 tsp salt

Directions:

1. Preheat oven to 400 degrees F.
2. Peel the squash, discard the seeds, and chop into 1/4 inch cubes.
3. Onto a baking sheet, place the squash and toss with the melted butter.
4. Sprinkle the brown sugar and salt. Toss to distribute.
5. Spread the squash into a single layer.
6. Roast the squash for 45 minutes until the squash is tender and caramelized. Toss the squash several times while roasting.

Recipe adapted from Barefoot Contessa.
One year ago.....................................I made crab cakes.
Two years ago...................................I made minestrone soup.
Three years ago.................................I made Parker House Rolls.

Did you already know.......................
-Squash belongs to the gourd family.
-Butternut squash originated from South America.
-For over 10,000 years, humans have been eating squash.

Butternut Squash Risotto

Any time my son sneezes, he expects me to say, "God bless you." The problem is I do not always hear him. If he is upstairs and sneezes, he will come downstairs and find me. He will ask me, "What do you say?" I'll reply, "What?" He will repeat a little impatiently, "What do you say?" 

It takes me a few seconds and it will dawn on me what he wants so I will reply, "God bless you." Then he will say, "Momma, I sneezed twice." "God bless you again." Sometimes I try to be ahead so when he does this I will add a few "God bless you". He doesn't do this to my husband but only me. I actually think it is really cute!

I wanted a quick meal. Since my husband wasn't eating, I thought this was the perfect recipe. My son even asked for seconds. My youngest daughter said, "What? We are only having rice for supper?" Don't worry she also had a milkshake for dessert.

Butternut Squash Risotto

32oz. chicken broth
1 package frozen butternut squash (about 10 oz.)
1 tsp olive oil
1 tsp butter
1 shallot
1 cup Arborio rice
1/2 cup white wine
4 cups chicken broth
1/4 cup Parmesan cheese, grated
salt and pepper for taste

Directions:
Place the chicken broth in a small saucepan to heat.
Microwave the squash in a microwavable safe bowl for 5 minutes.
Stir the squash and set aside.
Heat a medium saucepan over medium heat with the olive oil and butter.
Add the shallot and cook about 4 minutes.
Add the rice to the shallot and stir for about 3 minutes to toast rice.
Stir in the white wine for about a minute.
Add 1/2 cup of the heated chicken broth to the rice and continue to stir until the liquid is absorbed.
Continue to add 1/2 cup of the heated chicken broth until the liquid is absorbed for about 15 minutes.
Stir in the squash into the risotto and continue stirring until the risotto is creamy.
Remove the saucepan from the heat and stir in the cheese.
Season with salt and pepper.

Recipe adapted from allrecipes.

Did you already know..................
-Risotto is a rice.
-Risotto is originally from Northern Italy.
-During the medieval times, the Arabs introduced rice to Italy.
-Due to the humidity of the Mediterranean, the Italians found rice is a productive crop.