Trisha Yearwood's Squash Casserole Recipe

Trisha Yearwood's Squash Casserole Recipe

Squash Casserole is an easy, side dish that goes with any meal. Learn how to cook great Trisha yearwoods tuna noodle casserole .

Pumpkin Casserole by TRISHA YEARWOOD

2/3 pound yellow zucchini, trimmed and sliced ​​¼ inch thick ½ sweet onions such as Vidalia, peeled and diced 1 teaspoon salt (divided) 1/2 large egg ½ cup mayonnaise ½ cup grated cheddar Cheese (approximately 2 ounces) ¼ teaspoon black pepper ½ cup crumbled butter biscuits, such as Ritz (approximately 13 biscuits)

Preheat the oven to 350 F. Spread butter in a 2 quart casserole.

Put the chopped pumpkin and onion in a medium saucepan, add about a cup of water and 1/2 teaspoon of salt. Cover the lid and cook over medium heat until the pumpkin softens, about 15 minutes. Drain and cool thoroughly.

Put the pumpkin in a bowl and beat with an electric whisk; the mixture should remain thick.​​ Add eggs, mayonnaise, cheese, the remaining 1/2 teaspoon salt and pepper, and stir well. Pour the pumpkin mixture into the prepared dish, put bread crumbs on it, and bake for 30 minutes. Make 13 servings.

PER SERVING: Calories 245 (80% fat) Fat 21 g Sodium 650 mg Fiber 2 g Carbohydrates 12 g Protein7 g

Butternut Squash-Bacon Polenta Bites Recipe

Ingredients

  • 8 ounces thick-cut bacon (about 4 slices)
  • 1 small butternut squash (2 to 3 pounds), peeled, seeded and cut into 1/2-inch cubes (about 4 cups)
  • Kosher salt and freshly cracked black pepper
  • Nonstick cooking spray, for the baking dish
  • 2 tablespoons butter
  • 1 leek, cleaned and diced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon paprika
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken stock
  • 1 cup stone-ground polenta, such as Bob's Red Mill
  • 2 large eggs, lightly beaten
  • 1 cup grated Parmesan

Directions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  2. Arrange the bacon in a single layer on the baking sheet. Bake until crispy, 25 to 30 minutes. Remove to a cutting board.
  3. Add the butternut squash to the baking sheet. Sprinkle with 1/2 teaspoon salt and a few cracks black pepper. Toss the squash until it is fully coated in the bacon fat and spices. Bake until the squash is tender, 15 to 20 minutes. Set aside. Leave the oven on.
  4. Meanwhile, spray a 9-by-13-inch baking dish with nonstick cooking spray.
  5. Melt the butter in a medium saucepan over medium-high heat. Add the leeks and cook, stirring occasionally, until softened and starting to brown, 2 to 3 minutes. Add the thyme, paprika and garlic and cook for 1 minute more. Season with salt and pepper.
  6. Pour in the chicken stock and 2 cups water. Use a wooden spoon to scrape up any remaining browned bits. Bring to a boil and slowly add the polenta, stirring constantly with a wooden spoon. Continue to cook, stirring frequently, until the polenta is thickened and cooked, about 5 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon pepper, then taste for seasoning. Whisk together the eggs and 1/2 cup of the Parmesan in a bowl or measuring cup. Whisk the egg mixture into the polenta, then pour the polenta into the prepared baking dish.
  7. Chop the bacon and mix it into the squash. Spoon the squash and bacon evenly over the polenta, then use a spatula or your hands to press it into the warm polenta. Top with the remaining 1/2 cup Parmesan. Bake until set and brown on top, 15 to 20 minutes. Let cool to room temperature, then cut into squares and serve as finger food.