Savory Roasted Butternut and Acorn Squash Blend

Inspired by my daughter's fantastic roasted butternut squash, I developed a delicious and satisfying roasted blend of butternut and acorn squash, as I just happened to have both on hand.

You'll find this simple recipe an ideal, savory Thanksgiving side and a wonderful way to use your squash decorations after Turkey Day!  Of course, you can roast one or the other by themselves, and the squash may be peeled and cut a day ahead.

                                Festive Thanksgiving Colors with....

                                   Traditional Holiday Flavors!

Fabulous Southern Yellow Squash Casserole

My brother asked me for a yellow squash recipe, so I said I'd just blog my favorite.  There are many varieties of summer squash, and they are harvested from early summer through fall.

The following recipe is my version of a recipe shared with me by my baby nurse.  Yes, I had a baby nurse for a couple of weeks after my first was born! I quoted Prissy from Gone with the Wind:  "I don't know nothin' 'bout birthin' no babies" (nor taking care of them). All right, I also had her after my second was born; apparently "givin' birth" affected my memory for taking care of a newborn.



Serves 6-8

Ingredients

• about 2 1/2 lbs (6 or 8 ea.) yellow summer squash
• 1/2 c. chopped onion (frozen is fine)
• 1/4 c. butter
• 1 tsp. salt
• 1/8 tsp. fresh ground black pepper
• 1/4 tsp. nutmeg
• 2 eggs, beaten
• 1/2 c. shredded Cheddar (or mixed Cheddar/Colby) cheese 
• 1 1/2 c. crushed butter or whole wheat crackers (divided*)

Directions

1.  Heat oven to 350 degrees. Wash the squash, slice into about 1/2" slices and boil in water until tender (or until a fork is easily inserted). Drain the squash very well in a colander. Using a heavy-duty mixer with a large bowl, mix the squash and onion with the butter, salt, pepper and nutmeg.  Add the eggs, cheese and 1/2 c. crackers*.

2.  Spray a shallow, approximate 9 x 1 1/2 (nine by one and one-half) inches round oven-to-table cookware dish with a butter-flavored cooking spray. Pour the squash mixture into the cookware.  Top with the remaining 1 c. crushed crackers* and bake approximately 35-40 minutes or until the topping is golden brown.  Enjoy!

What's That Got to do with This?

My Storage Cabinet:  It happens every time, never fails - After dinner with my daughter recently, I started to reach for the perfect container and lid to store a leftover in the fridge; and I found myself pulling everything out.  "As usual," some pieces just fell on me.  Well, "as usual," this was the last time this was going to happen to me!  I proceeded to reorganize the whole cabinet, "as usual."  This project took me at least 45 minutes! You see, I'm a confessed (somewhat neat) pack rat.

My daughter and her (neat) husband bought me a whole new set of containers hoping I would toss my cream cheese containers, jars, etc. However, you see,  I really do need all this to send things home with people. My rule is that if it doesn't fit in the cabinet, I don't keep it.  That cabinet sure is getting tight though.  Guess who shows up at Thanksgiving with all the containers for taking home leftovers?


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