Many moons ago, we was training a fall-quarter letter category in a stability preparation module during a internal university. (I unquestionably desired it; my students were unquestionably vehement to be there, and were therefore awesome.) Thanksgiving had only passed, and we wanted my category to write a detailed essay. Maybe we was inspired (surprise)—so we asked them to report their kitchens in a issue of a vast holiday meal.
One of my students wrote so poetically about a rabble she had left over—vanilla, pecans, brownish-red sugar, butter—that we had to ask her what plate shaped such delicious-sounding kitchen detritus. (Yes, we comprehend that “garbage” is apropos an hapless thesis in my food writing.) She afterwards sent me a recipe for her holiday squish casserole. we common it with a whole class. we common it with everyone. Fortunately, during a time we was receiving super-heavy CSA boxes filled with each fathomable kind of gourd, and they all tasted good in this recipe.
A few points: Yes, canned pumpkin is convenient, though it’s unquestionably not that tough to fry your possess squashes. we never flay them though: Have we ever attempted to flay a butternut squash? Total pain. Here’s a easy approach (another common thesis of mine): Instead, only cut your gourd in half (pumpkin, acorn, butternut), dip out a seeds like you’re about to carve it, and lay it face down on a foil-lined or greased baking sheet. Poke some holes in a behind with a fork, and fry during 350 degrees Fahrenheit for about an hour and/or until a chopstick can pierce a gourd’s strength with no resistance.
Then, make certain we give yourself adequate time for a squish to cold off. Wrestling with prohibited gourds is no fun. But once things have cooled down, kindly dip out a insides, withdrawal a skin behind. (One vast butternut squish should give we a 4 cups indispensable for this recipe.) Then brew things up, tip with a pecans and brownish-red sugar, and turn a holiday hero.
Yes, it’s substantially a butter and a sugarine that make a stew extra-delectable, though hey, we can supplement some health points with a vitamin A and a beta carotene in a squash. And a recipe works with any kind of squash—even honeyed potatoes.
Thank you, former tyro whose name we sadly don’t even remember (hey, it was 10 years ago) though whose squish stew we will never stop creation and eating. we indeed only had some for breakfast.
Sweet Squash-Pecan Casserole
Serves about 8 as a side dish
- 4 cups crushed gourds (could use pumpkin, squash, honeyed potatoes—pretty most any kind of gourd, canned or roasted)
- 1 crater sugar
- 2 eggs
- 1/2 crater milk
- 1/2 tsp. salt
- 1/3 hang butter or margarine (melted)
- 1 tsp. vanilla
Mix good and flow into buttered pan.
- 1 crater brownish-red sugar
- 1/2 crater flour
- 1/3 crater butter or margarine (melted)
- 1 crater pecans
Combine pulp commanding reduction and discharge uniformly over squish mixture. Bake during 350 degrees Fahrenheit for 35 to 45 mins uncovered. Could be a dessert or a side plate (or breakfast), though you’ll be observation a bottom of your stew plate before we know it.