I love autumn and all the cozy comfort foods that come with it! This casserole is a super delicious way to enjoy some of the healthy squashes that are in season during the fall. It’s hearty and nutritious and easily adaptable for vegetarians or meatlovers.
INGREDIENTS:
1 LARGE ACORN SQUASH, PEELED, SEEDED AND CUBED (*See note below for alternate prep option)
1 MEDIUM BUTTERNUT SQUASH, PEELED, SEEDED AND CUBED (*See note below for alternate prep option)
3 CUPS WATER
3 CUPS CHICKEN OR VEGETABLE BROTH
1 1/2 CUPS CHOPPED ONION
2-3 GARLIC CLOVES, MINCED AND SAUTEED
1 CAN CREAM OF MUSHROOM SOUP
1 CUP SHREDDED SHARP CHEDDAR CHEESE
1/2 CUP SOUR CREAM OR PLAIN YOGURT
1 LARGE EGG, SLIGHTLY BEATEN
2 TBS MELTED BUTTER
1 1/2 TSP SALT
1/2 BLACK PEPPER
1/4 TSP GROUND RED PEPPER
OPTIONAL ADDITIONS:
1 1/2 CUPS LIGHTLY CRUSHED BUTTERY ROUND CRACKERS
1 CUP COOKED CHICKEN PIECES
DIRECTIONS:
PREHEAT OVEN TO 350. SPRAY 2 QUART BAKING DISH WITH COOKING SPRAY.
IN A LARGE POT, BRING SQUASH, WATER, BROTH AND ONION TO A BOIL. REDUCE HEAT AND SIMMER UNTIL SQUASH IS TENDER – APPROXIMATELY 7 MINUTES. DRAIN WELL.
IN A LARGE BOWL, STIR TOGETHER SOUP, 1/2 OF CHEESE, SOUR CREAM, EGG, MELTED BUTTER, GARLIC AND OTHER SEASONINGS. GENTLY FOLD IN SQUASH MIXTURE.
ADD IN COOKED CHICKEN PIECES, IF DESIRED.
SPOON MIXTURE INTO PREPARED BAKING DISH. TOP WITH CRUSHED CRACKERS (if desired) AND REMAINING CHEESE.
BAKE UNTIL CHEESE IS MELTED; ABOUT 25 MINUTES.
LET STAND FOR 5 MINUTES BEFORE SERVING.
*If you want to avoid the pain and suffering of peeling and cutting up the squashes, you can cut them in half and bake until soft first. The consistency will be slightly different but you may find it well worth the compromise.
ENJOY!