The Many Flavors
of Squash Casserole

Fall is officially here. All of the sudden the temperatures have dropped 20 degrees and all we can think about are the hot chocolate and long sleeves in our future (and throw in a little football too). Now is also the time for squash. We all crave its warmth and comfort to carry us through to Spring. Here are some recipes that are sure to delight and inspire.

Old Time Squash Casserole

2 lbs. winter squash (Hubbard, acorn), cut into 1 inch pieces
1 clove garlic
1 tsp. salt
2 tbsp. butter
2 eggs
2 tsp. butter (melted)
2/3 c. chopped onions
1/2 c. water
1/4 c. evaporated milk
1 c. grated Cheddar cheese, divided
1/2 c. cracker crumbs

Preheat oven 350 degrees. Butter a 2 or 3 quart casserole dish.

In saucepan mix squash, garlic, onion, salt and water. Bring to simmer; cover and cook, adding small amounts of water if needed as liquid cooks away, until squash is tender, 20 to 30 minutes. Remove from heat. Drain well and mash hot squash mixture with 2 tablespoons of butter.

Beat together evaporated milk, eggs and beat into squash. Add all but 3 tablespoons of cheese and enough of cracker crumbs (1/4 cup) to thicken mixture. Combine remaining cracker crumbs with 2 tablespoons of butter and reserved 3 tablespoons of cheese. Sprinkle on top of casserole and bake until bubbly and browned, 30 to 35 minutes.
Serves 6 to 8.

Squash Casserole With Pecan Topping  

3 c. mashed acorn or butternut squash
1/2 c. granulated sugar
2/3 stick butter, softened
2 tsp. vanilla, divided
2 eggs, well beaten

For topping: 1/2 stick butter 1/3 c. all purpose flour 1/2 c. chopped pecans

Combine squash, sugar, butter, and only 1 teaspoon of the vanilla. Beat together well the remaining teaspoon of vanilla and eggs. Combine thoroughly with squash mixture. Place in a greased 1 1/2 quart casserole.

Using a fork, mix together the brown sugar, butter, flour and pecans. Sprinkle over casserole. Bake 45 minutes at 350 degrees.

Baked Squash and Apple Casserole 

1 sm. butternut or acorn squash, 2 lbs. or less
2 apples, cored, peeled, and sliced
1/4 c. brown sugar
1 tbsp. flour
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Pare, seed and cut squash into slices. Layer squash and apple slices in 7x11 baking dish. Blend other ingredients. Sprinkle over squash and apples. Cover and bake 45 minutes. Serves 8.

Apple Squash Kugel

2 lg. acorn squash (3 med.)
3 tbsp. brown sugar
1/2 tsp. nutmeg
1/3 c. finely chopped nuts
3 lg. eggs
1 tsp. cinnamon
3 med. apples, peeled & chopped
1/3 c. raisins

Cut squash in half. Scoop out seeds. Place cut side down in foil-lined pan filled with 1/4 inch water. Bake at 375 degrees for 45 minutes to 1 hour. Cool. Scoop out flesh from shell into bowl.

Add eggs, sugar, cinnamon, nutmeg, apples, raisins and nuts. Grease casserole, pour mixture into casserole. Sprinkle with nuts. Bake at 350 degrees for 45 minutes.

Contributed by Chef Daryl Shular, Performance Foodservice - Milton's