As of today, we’ve been “social distancing” here in Arkansas for almost a month now. Personally, all I want to eat is comfort food! I also don’t want to keep packing on the “Corona 15”.
So, here’s a recipe that helps be kill two birds with one stone: squash casserole, just like Dixie Cafe used to make, but healthier without giving up on flavor. It truly is a great comfort food and brings me back to my childhood!
This easy recipe is one of my all-time favorite side dishes for any time of year and it is easy to tweek and make it your own. Here’s how to make this very comforting dish:
6-7 medium yellow squashes
1 yellow onion
1-2 garlic cloves (optional)
1/2 stick (1/4 cup) butter
1 1/4 dried Italian breadcrumbs
salt and pepper
1. Wash the squash! Then, cut it into even pieces for even cooking.
2. Boil the squash, with 1 teaspoon salt, for about 20 minutes, or until very fork-tender. Once done, drain completely.
3. Finely chop onion and mince garlic.
4. In a large mixing bowl, combine squash, onion, garlic, butter, whisked eggs, and 1 cup breadcrumbs.
5. Place in greased baking dish and cover the top evenly with remainder of breadcrumbs, or more if you like a thicker crust.
Y’all….You need to make this and eat it. It is so delicious! For the past 5 months, I have made this dish once a week because Drew and I keep craving it. Plus, it is easy to make and the leftovers only get better.
It’s roasted butternut squash (I’ve also tried it with delicata and acorn squash, those work great as well) with garlic, pre-cooked chicken, and toasted chopped pecans in a brown butter sage sauce. It is so good. Here’s how to make it:
1 butternut squash (or 2 acorn squashes or 2 delicata squashes)
~7 garlic cloves
3 tablespoons extra virgin olive oil
1 stick butter (1/2 cup)
1 teaspoon dried sage
3/4 cup chopped pecans
2 cooked chicken breasts
salt and pepper
1. Preheat oven to 450 degrees.
2. Peel and cut squash into bite-size chunks (about 1 inch).
3. Peel and slice garlic cloves into small slices (do not mince).
4. Add 3 tablespoons of EVOO, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper to squash and garlic and stir to coat evenly. Lay on a cookie sheet in a single layer and cook for 30 minutes in preheated oven. Halfway through, flip the squash to cook evenly.
5. In a large saucepan, cook 1 stick butter, 3/4 cup pecans, and 1 teaspoon dried sage over medium heat, stirring occassionally, until butter is browned. (About 10 minutes)
6. Take precooked chicken (a rotisserie chicken or grilled chicken breasts, for example) and cut into bite-size pieces.
7. Add the squash and garlic as well as the chicken to the sauce, stir, and enjoy!