RECIPE : MIXED SQUASH CASSEROLE
(
Printer Friendly Version )
What You'll Need:
Shallow baking dish
1 butternut squash, seeded and peeled, cut into 1-inch chunks
2 acorn squash, cut in half, seeded, and each half cut into ½-inch scalloped slices
2 delicata squash, cut into rounds and seeded
1 stick unsalted butter
1 cup brown sugar
1 tablespoon freshly grated nutmeg, or more to taste
1 tablespoon fresh snipped rosemary
1 teaspoon ground mace
2 cups heavy cream
|
|
 |
Preheat oven to 350 degrees.
Alternating the shapes, artfully arrange the squash in a shallow baking dish and dot with the butter.
Mix the brown sugar, grated nutmeg, rosemary, and mace into the cream and pour over the squash.
Cover with foil and bake for about an hour, or until the squash is soft when pierced with a skewer or knife. Salt and pepper to taste.
Serves 6 to 8 as a vegetable side dish.
|
