Savory Butternut Squash Casserole

Fun with Butternut Squash

Fun with Butternut Squash

 

I am constantly experimenting in the kitchen.  Moving to the farm only enhanced such experiments, and I want to share new recipes that I create here, with you all.  This summer, we baked, pureed, and froze a lot of butternut squash.  Aside from yummy spice cakes and other baked sweets, butternut squash is also a great accompaniment to savory dishes, from stir-fry to casserole.  Below is a casserole I created where butternut squash is the harmonious star of the dish.  It is delicious and quite easy to make.

Here’s what you’ll need:

1 chub Jimmy Dean Sage Breakfast Sausage

2 roasted gypsy peppers, diced

3-4 cups butternut squash puree

6-8 slices of bakery-style jalapeño cheese bread

1/2 red onion, diced

Salt/pepper (about 1/2 Tbsp ea.)

1/4-1/2 c. savory bread crumbs

 

I started by cutting the bread slices into cubes and toasting them on low heat while browning a chub of Jimmy Dean’s sage sausage in a skillet on the stove. ( It’s my favorite breakfast pan sausage, so as time goes on and I share more of my recipes, you will note that I enjoy cooking with JD’s sage sausage.)  The bread serves as a binder in the dish, and adds a nice surprise burst of warm heat.

After the sausage is broken up pretty well and almost completely browned, I added the diced roasted gypsy peppers.  You could roast a red, yellow or orange bell pepper, if you cannot get your hands on a delicious gypsy pepper.

In a separate bowl, you can fold the toasted jalepeno croutons (what they have become, through toasting) into your butternut squash puree.  Add the diced red onions, salt and pepper and continue to fold until everything is evenly coated with the puree.  You can use a white or yellow onion, if you do not have red onions on hand, but I prefer the flavor of the red onion in dishes like this.  The red onion counterbalances the sweetness of the butternut squash, taming it into a nice savory bite.

After the sausage/gypsy pepper mix is thoroughly browned, drain any excess grease with a strainer, and then add the strained meat mix into the puree mix and stir until nice and mixed.  Pour mix into a greased rectangular casserole dish, cover evenly with thin layer of bread crumbs, spray with coconut oil spray (or olive oil spray), and bake at 375F for 45-55 minutes.

If you notice the top is browning too fast, place a sheet of foil over the dish to protect the top.

Let dish cool for 5-10 minutes, cut and serve.  Great with a side of purple hull peas.

I hope you have the opportunity to enjoy this delicious dish with the ones you love, very soon!

Until next time, this is the Crazy Chicken Lady, signing OFF!!

Vaya con dios

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Soufflé or Quiche? A Recipe from the Crazy Chicken Lady

Call me crazy, but I don’t care what the difference is between quiches and soufflés. All I know is that I can take a handful of any assortment of veggies and sauté them with either bacon, ham or breakfast sausage and be well on my way to Yummytown.

Here is a simple enough dish that I tweak from time to time, depending on what meats, veggies and cheeses I have on hand. No matter what, it’s a big hit with the family. And yeah, sometimes I call it quiche, sometimes I call it a soufflé, but no matter what, we all call it delicious, so enjoy!

Stacie’s Quick and Easy Cheesy Quiche

tonight's offerings...Souffluiche ;)

tonight’s offerings…Souffluiche 😉

1 chub of Jimmy Dean Sage Sausage (or 1 pack of bacon, or both, or diced ham…oh the options are endless!)

1 dozen or more eggs (you will soon realize I do not measure, so everything is loosely based)

1 medium red, yellow, or white onion, diced

1 bunch (or more) fresh spinach, mustard greens, and/or kale

(additional veggies to include, if on hand and so desired are: diced mushrooms, diced bell peppers {red, green, and/or yellow}, jalapeños if you are daring, chili peppers, minced garlic, etc.)

1/3-1/2 c. half & half

1 or more c. sharp cheddar (or mild cheddar, or mozerella, and/or cream cheese, etc. OH CHEESE, GLORIOUS CHEEEEESE)

salt & pepper to taste (dill is fab with bacon and/or ham)

Ok, start browning your meat while you get your greens cleaned. While your cleaned greens dry in a strainer, chop that onion (and mushrooms, peppers, etc.) and add to your browning meat. Shake your greens good and dry and cover the meat and veggies with them. Cover them and let the greens wilt and the meat finish browning. After about ten minutes, give them a good toss, re-cover and let them cook on the stove top a bit longer.

At this time, pre-heat your oven to 325F.

In the meantime, grate your cheese and set to the side.

In a large mixing bowl, whisk your eggs until thoroughly mixed. Add your half and half, salt, pepper (and any herbs you desire, or have on hand) and mix again, very well. Toss in the cheese. You’re almost there, baby!!

Depending on the amount of eggs, meats and veggies you add will obviously weigh on what dish you decide to use. Sometimes I can get by with a nice pie dish, but on other occasions, like tonight, I use an oblong, baking dish.

Be sure to coat your dish really well with a cooking spray or oil. I have been using coconut oil spray, as of late and it works just fine.

Take your meat/veggie mixture and evenly spread it across the bottom of your baking dish. Then, simply pour your egg/cheese mixture all over the top, give it a lil’ shimmy-shimmy-shake, and then pop that bad baby in the oven.

Give it anywhere from 25-40 minutes, depending on size. Just keep an eye on it, from time to time…I know you won’t let it burn.

When you go to slice and serve this souffluiche, be sure to offer complimentary condiments, such as sour cream or salsa. Some of my boys like to add ketchup to finish it off, and my oldest son and I prefer a dash of Cholula!

Enjoy!

And until Next Time, this is the Crazy Chicken Lady, signing OFF!

Vaya con Dios