BUTTERNUT SQUASH CASSEROLE
BY: STACEY FROM LITTLE FIGGY
Butternut Squash Casserole is a terrific side dish, especially around the holidays. It’s extra special because instead of a typical breadcrumb topping, it has a stuffing topping. What a brilliant idea! The stuffing and the squash go well together, as you’ll see after taking your first few bites. You may want to top all of your side dishes with stuffing from now on. Be sure to make this easy squash recipe for a holiday potluck this year.
2 tablespoons olive oil
2 1/2 to 3 pounds butternut squash, peeled and chopped into 1 inch cubes
1 large yellow onion, chopped
1/2 cup rice, long grain
1 cup water
1/2 teaspoon nutmeg
Salt and pepper to taste
2 ounces Parmesan cheese, grated
Sage-flavored stuffing/dressing mix
1/2 cup water
2 tablespoons olive oil, plus more to drizzle
1. Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium-high heat.
2. Add cubed butternut squash and onions. Cover and cook until squash is soft, about 25 to 30 minutes, stirring frequently.
3. While squash is cooking, in a small saucepan, bring the water to a boil then add in rice with a pinch of salt and cover. Bring back to a boil and then turn the heat down to simmer and cook covered for about 10 minutes until rice has absorbed all the water and is fluffy and tender. When cooked, fluff with fork and set aside until needed.
4. By now the squash should be ready. Using a potato masher or the back of a fork, mash the squash. Add the nutmeg and salt and pepper to taste. Mix in the grated Parmesan cheese.
5. Let the squash mixture cool for about 5 minutes. Then add in eggs and mix well. Pour into 3 quart casserole or pie dish.
6. Put stuffing mix into a small bowl and pour over the 1/2 cup of water and 2 tablespoons olive oil and mix.
7. Sprinkle the stuffing mix over the butternut squash mixture and drizzle with more olive oil.
8. Bake for 30 minutes in preheated oven until topping is golden brown. Remove from oven and cool for at least 5 minutes and serve.