Oh My Potluck!

Good recipes to share with friends.

Stop, Squash And Casserole

Stop Squash and Casserole | OhMyPotluck.comFreshly picked winter squashes are filling boxes and lining shelves right now. It’s autumn! To be honest, squashes intimidate me. They have thick skins and dense meaty parts that are hard to cut. But, they’re delicious and every year I improve a little bit on my squash-cutting skills. The trick – well-sharpened knives. Still, it’s a bit of a pain, but I worth-while one. If anyone has any suggestions, please leave them in the comments.

Stop Squash and Casserole | OhMyPotluck.com

One useful tip I’ve heard is that you can use a vegetable peeler to remove the skin. I’ve had moderate success. It works decently with butternut squash, if the skin hasn’t become too thick, but acorn squash? Forget it.

Stop Squash and Casserole | OhMyPotluck.com

I was never able to grow pumpkins as a young girl. I tried growing these veggies for two years; both years were met with failure. Of course, I think it less a case of them being hardy and more a case of me not giving them the love (read: food and water) they needed. I did, however, successfully grow zucchini this year, so that’s something.

Stop Squash and Casserole | OhMyPotluck.com

While we’re on the topic of gardens, here’s a song by Gardens & Villa called “Orange Blossom”. They have such a blissful sound. I relate it more to summer-time than autumn, but music doesn’t have to be “in-season” to be enjoyed:

Now, here’s the recipe. I’m super happy about developing it with a delicious mix of herbs and flavours. There were plenty of trials, and my BFF was more than happy to endure them all, until finally I came out with this perfect version. I hope you enjoy it too!

Stop Squash and Casserole | OhMyPotluck.com

Stop, Squash And Casserole

Good for a small, 8 person potluck

  • 5 cups stale bread, cubed
  • 1 1/4 teaspoon onion powder
  • 1 1/4 teaspoon garlic powder
  • 3/4 teaspoon ground sage
  • 1/4 cup butter, melted (1/2 stick)
  • 1 butternut squash, cut into 1/2 to 1-inch cubes
  • 2 small zucchini, shredded (about 2 cups)
  • 1 celery rib, thinly sliced (about 3/4 cup)
  • 2 medium carrots, thinly sliced (about 3/4 cup)
  • 1 yellow onion, finely chopped
  • 1 cup grated gruyere cheese
  • 1 teaspoon black pepper
  • 1/2 cup sour cream
  • 1/2 cup vegetable stock
  1. Preheat oven to 350˚C (175˚C).
  2. Mix together the bread cubes, onion powder, garlic powder, sage and butter. Reserve about 1 cup of bread cubes. Line the bottom of a 9×13” casserole dish with the remaining bread cubes.
  3. In a large bowl, stir together the squash, zucchini, celery, carrot, onion, cheese, and pepper. Stir together the sour cream and vegetable stock, then pour over the vegetables and stir together very well. Pour the vegetables into the casserole dish. Top with the bread cubes.
  4. Bake in the oven for 45 minutes. Remove from oven and let sit for about 10 minutes before serving.

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This entry was posted on November 23, 2014 by in Autumn, Casserole, Main Dish, Vegetarian and tagged , , , , , .

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