Acorn Squash Casserole with Garlic Herb Crust
This casserole substitutes vegetables for white flour and cream. The recipe's huge proportions and hearty, comforting taste ensure that you'll be coming back for seconds...and thirds!
Cooking MethodCasserole
Ingredients
- 2 acorn squash, peeled, halved, seeded and cut crosswise in 1/8
- 2 butternut squash, peeled, halved, seeded and cut crosswise in 1/8
- 2 baking potatoes, peeled, halved and cut crosswise into 1/8
- 2 tomatoes, cored and cut into 1/8
- salt, to taste
- 1 teaspoon white pepper
- 1/2 cup chicken stock
- 1/2 cup light cream
- 2 garlic cloves, finely chopped
- 1 teaspoon fresh horseradish, finely grated
- 1 teaspoon fresh thyme, finely chopped
- 1 1/2 cup fresh bread crumbs
- 1/2 cup Parmesan cheese, grated
- 2 tablespoon fresh parsley, finely chopped
- 1 teaspoon caraway seed, lightly crushed
- 1 tablespoon sesame seeds
- 2 teaspoon chives, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh mint, finely chopped
- 3 garlic cloves, finely chopped
- lemon zest, from 2 lemons
Instructions
1. Finely grate zest from 2 lemons. Starting and ending with acorn squash, arrange squashes, potatoes and tomatoes in alternating layers in a greased 4-qt. casserole, lightly seasoning each layer with salt and pepper. Combine chicken stock, cream, garlic, horseradish and thyme in saucepan. Bring to a boil.
2. Simmer until reduced by half and pour over squash. Cover and bake at 325 degrees F for 45 minutes to 1 hour. Spread Garlic-Herb Crust evenly over surface of casserole. Bake uncovered 10-15 minutes more.
To make GARLIC-HERB CRUST: Toss together bread crumbs, cheese, parsley, caraway seeds, sesame seeds, thyme, chives, rosemary, mint, garlic and lemon zest.