A recipe for a savory winter squash casserole caught my eye yesterday morning. It was a New York Times posting based on a Sarah Leah Chase recipe. This recipe originated in her book, Cold-Weather Cooking.
Not able to follow any recipe exactly, I left out the parsley and cut back on the ground ginger, and added a bit more salt. This is a definite keeper if, like me, you prefer a savory casserole. I opted to use butternut squash.
What follows is my adapted version of “Rosemary Roasted Squash Casserole.”
2 medium butternut squash
(about 8 cups cubed)
1/4 cup flour
1/8 tsp. cornstarch
1 1/2 tsp. kosher salt
1/2 tsp freshly ground pepper
1 tsp. ground ginger
4-5 cloves garlic, minced
2 TBS finely chopped fresh rosemary
1/3 cup olive oil, plus 2 TBS
1. Pre-heat oven to 325.
2. Peel and cube the squash (1 1/2 to 2 inch cubes) and put the cubes in a large bowl.
3. Whisk together the flour, cornstarch, ginger, salt, and pepper. Add this mixture slowly to the bowl of cubed squash. Toss until evenly coated.
4. Add the minced garlic, rosemary, and 1/3 cup oil. Toss until evenly coated.
5. Spread squash evenly in a 9 by 13 inch baking dish. Drizzle the extra 2 tablespoons of oil over the squash. Cover tightly with foil and bake for approximately an hour until the squash is tender.
6. Uncover and continue baking for another 45 minutes until the squash is very soft.
7. At this point, you can let it cool and re-heat it later. It was recommended that you bring it back to room temperature before reheating at 350 to create a crusty top.