For Practice Thanksgiving, I made a butternut squash casserole and it was ok, but I could see room for improvement. So, for real Thanksgiving, I made it again with some improvements: more nutmeg, more pecans, less butter and sugar, replaced some apples with pears. It was tasty!
- 4 cups butternut squash, in roughly 1-inch chunks (about 2 medium)
- 2 firm pears, in roughly 1-inch chunks
- 1 tart apple (granny smith), in roughly 1-inch chunks (I used a fairly large one)
- 6 tbs butter
- 1-2 tsp ground nutmeg
- 4-6 tbs brown sugar
- 3/4 – 1 cup pecan pieces
Mix the fruits and squash in a large casserole dish. Melt the butter and sugar, add the nutmeg and pour over casserole. Sprinkle nuts on top, bake at 350F for 40 minutes.
Then, because I had made a bunch and it didn’t all get eaten, so I looked up my last butternut squash kickasserole and got the idea to remix it with some curried ground beef, dried peppers and chipotle corn. Again, tasty. I liked the way the rogan josh and the nutmeg went together.
- About half of the original butternut squash kickasserole
- 1/2 lb ground beef
- rogan josh curry seasoning
- part of a small can of chipotle corn (or regular corn, it’s all good.)
- onion, diced (optional, and to taste)
- small handful of dried green peppers
Brown the beef (and onion), add curry to taste about halfway through. Sprinkle the original casserole with extra curry, stir. Add the corn, peppers and browned beef mix, stir again. Bake, covered, about 30 minutes at 350F, or until heated through. Serve with an extra veggie or starch.
Finally, because we didn’t have enough left for a full meal for both of us from the leftovers, I remixed it a third time with some leftover rice and pizza cheese. The rice diluted the curry nicely and enough that the cheese was a good compliment. TCB thought that cheddar would have been better, but I liked the less-fatty cheese with it, since there was still so much butter left in the dish. After this remix, we only had enough left over for a lunch!
- about half of butternut squash kickasserole remix
- about 2 cups of precooked rice
- 1/2 cup pizza cheese (or a parmesan-mozzerella mix, or whatever cheese you happen to have on hand)
Bake the original dish, covered, about 20 minutes at 350F, so it’s mostly heated through. Add the rice, stir, and sprinke the cheese on top. Return to the oven for another 15 minutes, or until the cheese has melted.
My disappointment with the kickasserole remixes was mostly due to color. The nuts added a nice crunch, and the orange & white original kickasserole was brilliant, but once the brown items got added in during the remixes, it became a little blah in color. The white corn was nice, but the small size of the corns kept making me think that there were tiny teeth in it (note to self- add larger corn pieces next time.) I would have liked to have seen another color in the remixes besides brown and curry-tinted white, but I’m not sure what I would have added. A nice green side salad?