Blessed with a Bumper Crop of Squash
Weather like we’ve experienced this week is just one of the many reasons that autumn is my favorite season. I love cool mornings followed by warm afternoons. I really enjoy walking through the woods with our Black Lab, Bailey, as the foliage paints the skyline crimson and gold. I also look forward to baking fall treats like apple crisp or pumpkin bars and trying new casseroles using fruits of the season.
This year I tried my hand at growing Amish, or neck squash. We had such a good crop that I’m able to sell some at our newly opened Enchanted Acres Pumpkin Patch, plus I brought some home to try. Because neck squash looks and tastes similar to butternut squash, I spent a few minutes searching online for a recipe that sounded quick, easy and delicious. During my search, I came across this blog from Ohio’s Amish Country. The author makes broiled veggies, even butternut squash, sound delicious! Read this excerpt below and see if you agree:
Something I discovered some time ago is broiling fresh vegetables. I simply wash and cut up whatever is in season, including broccoli, cauliflower, butternut squash and all kinds of peppers. I allow them to air dry and lightly coat them with olive oil. I season them with garlic salt, Lawry’s seasoning or just plain kosher salt. I also love to grind some fresh pepper across their delicious cut-up pieces. I pop a heavy gauge cookie sheet in the oven (on the top rack) and broil the veggies until they are a dark caramel color- sometimes the broccoli even appears burnt! But don’t let that fool you; it is rich, full-flavored and unbelievably tasty.
Another recipe that caught my attention was Butternut Squash Soup. While attending a business meeting earlier this week in Minneapolis, I taste tested a cup of “seasonal squash soup.” It was unusual and I was surprised by how much I enjoyed it.
Admittedly, I’m a bit of a traditionalist. I just love baked squash topped with Real® butter and brown sugar with a slice of browned bacon on top. (Bacon makes everything better!) That’s why today I’m sharing with you recipe that’s on the top of my “must try” list. This Butternut Squash Bake sounds like the perfect complement to pork loin. Mmmm… just thinking about it makes me want to head into the kitchen right now!
What’s your favorite way to enjoy squash?
Butternut Squash Bake
- 1/3 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 (5 ounce) can evaporated milk
- 1 teaspoon vanilla
- 2 cups mashed and cooked butternut squash
- 1/2 cup Rice Krispy cereal
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 2 tablespoons butter, melted
- In a mixing bowl, cream butter and sugar.
- Beat in eggs, milk, and vanilla. Stir in squash. Mixture will be thin.
- Pour into a greased 11-by-7-inch baking pan.
- Bake uncovered at 350° for 45 minutes or until almost set.
- Combine topping ingredients and sprinkle over casserole. Return to oven for 10 to 15 minutes or until bubbly.