Butternut Squash is a standard at our house; it is uninspired on it's own so I did a quick Google search for squash casserole, viewed several options and decided on this Rosemary Roasted Squash Casserole. I did make one small change which yield big results; I started with bacon!
This can be a side dish, but it was our main dish along with rice.
Ingredients
- 4 or 5 pieces of bacon (I chopped this up before cooking)
- 1 medium sized butternut squash, peeled and cubed (about 4 cups)
This was the hardest part. I cut 1" slices and then cut away the rind. - 1/8 cup flour
- 1/8 tsp. cornstarch
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 cloves garlic, minced
- 1/2 cup finely chopped fresh parsley ( or a smattering of dried)
- 1 Tbl. chopped rosemary
- a small bit of olive oil
Directions
Heat oven to 350 degrees.
Fry up the bacon. You can leave all the grease in the pan if it's not a lot, drain if it is really fatty bacon.
Place squash cubes in a large mixing bowl.
In a small bowl, whisk together all the dry ingredients plus the garlic. Add half of this to the squash and toss gently but thoroughly to combine. Add remaining mixture and toss again until evenly coated. If you didn't use bacon add about a 1/4 cup oil.
I use a cast iron pan for the bacon and then use as the casserole dish in the oven. Toss the squash gently in with the bacon to thoroughly coat.
Cover tightly with aluminum foil and bake for 1/2 hour, until tender.
To finish you can brown the top under the broiler.