This amazing recipe is a blend of Acorn, Butternut, Pumpkin and Spaghetti squash. Layered with Cheese, cream, brown sugar and pecans. This recipe works well as a family style side, or in their own ramekins for a fancy side. We love this dish year-round at our house.
Autumn Squash Casserole Recipe
PREP TIME: 45 Minutes
COOKING TIME: 35-45Minutes
Serves 8-12 ppl (depending on portion size)
Ingredient Qty Measure
Squash, Acorn – Med Size 1 Ea
Squash, Butternut – Med Size 1 Ea
Squash, Spaghetti – Med Size 1 Ea
Pumpkin – Pie Sized 1 Ea
Oil, Olive Blend ¼ Cup
Salt, Kosher Taste
Pepper, Black Ground Taste
Cream, Heavy Whipping 1 ½ Cup
Cheese, Pecorino Romano 1 ½ Cup
Spice, Allspice 1 tsp
Pecan, Pieces ¾ Cup
Sugar, Brown Dark ½ Cup
COOKING INSTRUCTIONS
1. Heat oven to 400 degrees |
2. Cut and Seed all squash, rub both sides with olive oil and season with salt and pepper |
3. Place skin side up onto a cookie sheet and roast at 400 degrees for approx 40 minutes, or until squash istender |
4. Remove from the oven and chill squash for about 30 minutes in the refrigerator |
5. Skin the squash and keep separate on the side |
6. Spray a 8×8 square cake pan/or casserole dish (deep pan) with non stick pan spray |
7. Place the spaghetti squash on the bottom layer, alternate layering the remaining squash with thecream, pecorino cheese and allspice – save ½ cup of cream for the final baking process |
8. On the top layer, top with pecans, ½ cup cream and brown sugar |
9. Cover with foil and cook in a 350-degree oven for 30 minutes, remove cover and cook for 5-7 minutes, oruntil pecans are browned |
Goes great with thanksgiving dinner, grilled steak or buffalo. |
For more recipes, go to Tips.acehardware.com
Published: 3/10/2020
