Comments on: Dinner With My Family #32: Butternut Squash Casserole

By: Anne

Anne — Mon, 24 Oct 2011 18:53:43 +0000

I finally made this over the weekend. Oh my goodness. Yum. Yummy. Yummier. Yummiest.

Thanks for all the great vegetarian recipes, Trent.

By: Mike

Mike — Fri, 14 Oct 2011 16:26:42 +0000

I make a very similar dish to this. In fact my wife has asked me to make it for dinner tonight. I actually cook the squash first and mash it to make it a bit more conducive for small kids.

Try adding a layer of cinnamon on top.

By: Alison

Alison — Wed, 21 Sep 2011 20:00:05 +0000

@Brittany, I think of the squash as a side dish. If there were eggs and milk or meat added, maybe I’d think it was heavy to have with a sandwich, but as is it’s fine. I’d even be tempted to make it with cheddar and put in some apple squares! With cinnamon! Mmmmm….

By: Maureen

Maureen — Wed, 21 Sep 2011 12:07:57 +0000

I just made this, early this morning, so I can enjoy it at lunch. I just sampled it and I can’t wait for lunch time. I threw in some broccoli for some added veggies. I will definately be making this more often. So yummy!!!!!!

By: Connie

Connie — Tue, 20 Sep 2011 12:22:45 +0000

Butternut squash can be substituted for pumpkin in pies and we actually prefer the milder flavor. We have also cubed it and canned it in pint jars, which is just enough for one pie. Also use it in “sweet potato” casserole with good results.

By: Brittany

Brittany — Mon, 19 Sep 2011 02:28:40 +0000

Okay, so I’m normally not one of those readers who nitpicks your family’s eating habits, but you had a casserole and a sandwich for dinner? That seems like a bizarre combination to me. I mean, you be you… but that seems really bizarre.

By: Julie

Julie — Sat, 17 Sep 2011 17:13:00 +0000

If you can bake it until it is soft (cut in half first and sprinkle with a little olive oil before you roast it), then puree the insides. Make a roux and stir in your squash puree. Add a little cheese and you have squash mac n cheese sauce.

By: John

John — Sat, 17 Sep 2011 13:52:58 +0000

We had a bumper crop of butternut squash this year, gave away several bushels to retirees and friends. you can use them lots of ways and they store excelant.

By: AnnJo

AnnJo — Sat, 17 Sep 2011 11:57:06 +0000

Aside from being delicious in lots of different preparations, butternut squash keeps really well. I’ll buy 12-15 of these when they’re at their least expensive in the Fall, and use them through March or April. I keep them stored in a cool dry basement. (It’s important if you’re going to store them to get unblemished squashes with the stem still on.)

By: Michele

Michele — Sat, 17 Sep 2011 00:58:05 +0000

You are soooo lucky! My butternut squash are about 2 inches long and we are going to have a hard freeze tonight..sigh. We try to grow it every year, but we have such a short season and it never matures on time.
I buy a LOT of butternut squash at the store.

By: Michelle

Michelle — Sat, 17 Sep 2011 00:38:00 +0000

I make this all the time, but with feta. It’s very tasty. I’ve never thought to make it with mozzarella, but if you made it with some Daiya (which I highly recommend as a vegan cheese), then it would be vegan, AND tasty. :)

By: Marta

Marta — Sat, 17 Sep 2011 00:19:23 +0000

That looks really good. I love that I”m not the only one who likes savory butternut squash! :)