Here is another dish I put together for the Thanksgiving Feast. It is a little sweet, but not too dessert like. It is a good substitute for sweet potato casserole for those of you who miss that around the holidays.
I used two acorn squash and a pumpkin. I baked the pumpkin and squash together in the oven. That was easy enough. Cutting that pumpkin was a chore, but I managed. A can would have been easier, but the pie pumpkins were on sale, so...
The squash was cut into chunks. The pumpkin pureed. The vegetables seemed to choose this way, so I just went with it. I don't always cook with recipes--I experiment often. This flavor is not too different from my Maple Butternut Squash, but the technique is different for sure. It got good reviews at the Feast, and didn't have too much leftover. I never liked the overly sweet marshmallow topped sweet potatoes, but I do love them with butter and just a touch of honey. This is similar--the same slightly sweet and salty and buttery sensation.
Sweet Squash-Notato Casserole
2 acorn squash
1 small pie pumpkin or one can of puree
2 eggs
1 Tablespoon pumpkin pie spices
2-3 packets sweetener
1/2 teaspoon maple flavoring
2 Tablespoons olive oil
1 teaspoon salt
5 Tablespoons butter
a few Tablespoons of walnuts or pecans
Bake pumpkin, if using and squash. Cube squash and puree the pumpkin. Place squash cubes into a greased casserole. In a large bowl, blend the pumpkin, eggs, spices, sweetener, maple flavoring, olive oil and salt. Blend well and pour over the squash cubes. Bake at 350 for about 25 minutes. Top with butter and nuts and return to oven for another 5-10 minutes.
This tastes like fall to me. Nutritious, yet lower in carbs than sweet potatoes.
See how much was leftover? Not too shabby, considering there were pumpkin pies and pecan pies too!
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