BUTTERNUT SQUASH CASSEROLE

Bringing back a favorite from last years Thanksgiving, I will be making this again in a few days, can't wait.   Happy Thanksgiving to everyone. Have a happy and safe day...........

Do you all like squash? Most do, and it's a staple when planning our Thanksgiving menu. I wouldn't have a Thanksgiving without it along with Aunt Grace's Fruit Salad. I am suggesting to you, if you have never made this type of casserole before, you will not be disappointed. This is the best of the best. I made this this past weekend as a trial for the big feast. I will be making this dish and doubling the recipe. I will also urge my sweet Morgan to try it. She is not a squash eater! I'll eat her portion.....So here goes, read thru the entire recipe before starting this, a few substitutions can be made. I would also suggest going to Chris's blog. Her photgraphs make me drool.  I want to make so many recipes that she has on her page. I printed off a few, Peppermint Fudge, Starbucks Cranberry Bliss Bars, Honey Rice Treats, Apple chips, and Nutcracker Brownies and the list continues.   
Happy Baking and a wonderful Thanksgiving to all my sweet readers.   You all make me happy.......Andi

Butternut Squash Casserole with Streusel Topping
melecotte.com


Look at all that sweetness on top! Yummy

2 lbs of butternut squash
1 tbsp of coconut oil or olive oil  ( I used olive oil)
1/2 tsp ground black pepper
1 tbsp butter (or canola spray)
3/4 cup coconut milk or Cream  (I used light cream)
1 egg
1/4 cup chopped nuts, pecan, hazelnuts,  (I used pecans)
1/2 tsp ground ginger
1/2 tsp salt
1/4 cup brown sugar  (optional, I like sweet things)

Streusel Topping:

1/2 cup hazelnuts, or pecans ( I used pecans)
1/4 cup brown sugar, packed
2 Tbsp flour
1/4 tsp ground ginger
2 Tbsp butter, melted

1. Preheat oven to 400 degrees.

2. Lined a rimmed baking sheet with foil or parchment paper, peel the squash and cut into chunks. Toss the squash with oil, salt and pepper. I placed this all in a plastic bag then squished it around to cover each piece. Lay this on the prepared baking sheet and bake until just tender and golden brown, about 20-30 minutes. Timing will depend on the size of the cut squash.

3. Remove from oven and transfer to a wire rack to cool. Reduce oven to 350 degrees. When the squash is cool enough to handle, using a bowl and mash the squash with a fork and set aside.

4. Butter a one quart casserole dish, and set aside.

5. In a bowl whisk together the egg, milk, nuts, ginger and salt. If you prefer add the brown sugar to this for a sweeter dish. Add the mashed squash and mix all together. Pour this mixture into the buttered casserole dish.

6. In the same bowl, add the streusel topping ingredients. Sprinkle evenly over squash mixture. Bake at 350 degrees for 35-40 minutes until golden brown.



Chris's notes:

* If a sweeter casserole is preferred, add up to 1/4 cup brown sugar to the squash mash before adding the coconut milk.
* You can use any milk, coconut, yogurt, cream or lowfat milk.
* Any nut will work, pecans, almonds, cashews or walnuts.
*You can substitute this with sweet potatoes, parsnips, rutabaga or turnips. (beware of moisture level of turnips)
* If you're going for an individual presentation, rather than family style, fill 4-6 ramekins.

Shared with
Kim at wellseasonedlife.com

sweetsav.blogspot

featured on lets-do-brunch    thank you, this is a favorite of mine...............even over a cookie

ROASTED ASPARAGUS AND POTATES

I hate to admit, as a kid I was not going to eat asparagus, nor did I eat squash.  But years later, I finally tried it and today squash is part of my diet. Asparagus, my husband asked for it, I have never had it,  I tried it and I have to admit it is wonderful.  So, I quess this will become a new love of mine.  My mother would be proud.........

Ina Garten 2005
foodnetwork

2 pounds of fresh asparagus
Good quality olive oil
Kosher salt and ground black pepper

Preheat oven to 400 degrees.  Cut the ends of the asparagus off, rinse in cold water. Lay them single file on a heavy rimmed baking pan and sprinkle with salt and pepper and drizzle with the olive oil.  Her baking instructions say 25 minutes but I only roasted for about 10-12 minutes.  Roast until tender but still crisp. 

In a baking dish, I quartered new potatoes.  I sprinkled them with salt and pepper and olive oil and baked. 

Phyllo Spinach

Spinach Phyllo
Creme de Colorado Cookbook
Jr. League of Denver
2 medium onions, finely chopped
1/2 pound of sliced mushrooms
1 tablespoon butter
3 ounces of cream cheese
1 (10 ounce) package of frozen spinach, thawed and squeezed dry
salt and pepper
juice of 1/2 lemon
2 tablespoons flour
1 egg, beaten
1/2 cup sour cream
1/2 pound of phyllo dough, thawed
1/2 cup butter, melted
3/4 pounds of swiss cheese, thinly sliced
Saute the onions and mushrooms in the butter. Mix in the cream cheese and spinach, salt, lemon juice, salt and pepper and flour, the beaten egg and sour cream. Combine all these ingredients. Using your 9x13 baking pan, or a larger pan the size of the phyllo dough as long as the sheet has a rim, cut the dough to this measurement. lay out 3 layers of the phyllo dough and brush this with the melted butter. Then lay 3 more layers and brush with more butter. Spread about 1/2 of the spinach mixture on top of the buttered phyllo. Cover this mixture with 1/2 of the thinly sliced swiss cheese. Add a few more layer of phyllo and brush with butter. Add the remaining spinach mixture and the swiss cheese. Add the other 3 or 4 layers of phyllo dough and brush with butter. Add the last 3 or 4 layers of dough and using a sharp knife cut thru a couple of layer of phyllo dough to mark your serving sizes and brush with butter. Bake uncovered at 375 degrees or til golden brown