Squash is such an inexpensive meal for families that I was thrilled to find this new twist on an old standby for fall. Any winter squash could be baked in place of the recommended butternut in this recipe. Last night I doubled this recipe and made it with a large hubbard squash (grey-green type). My family of 6 kids w/ varying tastes in food, and also my hubby who does not particularly like squash all loved it!
For those who have not cooked with winter-type squash before the following information might be of use:
Sometimes the squash may be intimidating to "open up". Try using a large kitchen knife if you don't have a cleaver, and tapping lightly on it with a rubber mallet. Personally I find cleavers a little scary unless they are being used on meat that's a little lower to the cutting board. After cutting in half and scooping out the seeds you can usually cut the rest of the squash with the large knife and without the aid of the mallet. Next, cut the squash into manageable slices, like a melon, and slice off the rind or skin with a knife or even a peeler. Cube and continue with the recipe!
I added twice the amount of recommended garlic and kept everything else the same in this recipe. Except I did wait and add the cheese after the casserole was out of the oven. It was very moist and flavorful. If there is lots of moisture left in your baking pan, you probably haven't cooked them long enough (as one reviewer already mentioned). Enjoy!
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Squash is such an inexpensive meal for families that I was thrilled to find this new twist on...