Tag: squash

What’s For Dinner: Yellow Squash Casserole, like Dixie Cafe’s Classic!

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:

Ingredients:

6-7 medium yellow squashes
1 yellow onion
1-2 garlic cloves (optional)
1/2 stick (1/4 cup) butter
4 eggs
1 1/4 dried Italian breadcrumbs
salt and pepper

Directions:

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.

6. Bake at 350 degrees for about 45 minutes, or until top is browned.

Yellow Squash Casserole- like Dixie Cafe’s Classic!

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 6-7 medium yellow squashes
  • 1 yellow onion
  • 1-2 garlic cloves or 2 tablespoons minced garlic
  • 1/2 stick butter 1/4 cup
  • 1 1/4 cup dried Italian breadcrumbs
  • 1 tsp salt for boiling squash
  • salt and pepper to taste in casserole mix

Instructions
 

  • Wash the squash! Then, cut it into even pieces for even cooking.
  • Boil the squash, with 1 teaspoon salt, for about 20 minutes, or until very fork-tender. Once done, drain completely.
  • Finely chop onion and mince garlic.
  • In a large mixing bowl, combine squash, onion, garlic, butter, whisked eggs, and 1 cup breadcrumbs.
  • Place in greased baking dish and cover the top evenly with remainder of breadcrumbs, or more if you like a thicker crust.
  • Bake at 350 degrees for about 45 minutes or until top is browned.
Keyword yellow squash, squash casserole, recipe, amy westerman, dixie cafe,

What’s For Dinner: Chicken and Squash in Brown Butter Sage Sauce

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:

Ingredients:
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

Directions:
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!

Chicken and Squash in Brown Butter Sage Sauce

You can add any other veggies you like as well, such as asparagus, zucchini, or mushrooms.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American

Ingredients
  

  • 1 butternut squash or 2 acorn or delicata squashes
  • 7 cloves garlic
  • 3 tbsp extra virgin olive oil
  • 1 stick butter 1/2 cup
  • 1 tsp dried sage
  • 3/4 cup chopped pecans
  • 2 cooked chicken breasts
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 450 degrees.
  • Peel and cut squash into bite-size chunks (about 1 inch)
  • Peel and slice garlic cloves into small slices (do not mince)
  • 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.
  • 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)
  • Take precooked chicken (a rotisserie chicken or grilled chicken breasts, for example) and cut into bite-size pieces.
  • Add the squash and garlic as well as the chicken to the sauce, stir, and enjoy!