 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Ready, Set, Cook! Special Edition Contest Entry: This recipe was inspired by stuffed vegetables. A few summers ago, I adapted my stuffed peppers recipe to be a stuffed squash recipe. And then I adapted it to be a squash casserole. And then I adapted it some more. And… voila! I like this recipe because it is difficult to mess it up. Also, because the ingredients are things that I usually have in my house, it is one of my go-to meals at the end of a long day. I hope that others will find it to be as simple, warm, and comforting as I do. Ingredients:
3 cups tomato sauce |
1/2 cup breadcrumbs |
1/3 cup cilantro, chopped |
2 eggs, beaten |
1/2 cup parmesan cheese |
1 butternut squash, peeled and chopped into 1-in . cubes |
4 carrots, peeled and chopped |
2 tablespoons olive oil |
5 green onions, chopped |
1 (20 ounce) package simply potatoes diced potatoes with onion |
salt and pepper |
Directions:
1. Preheat oven to 350. Bring a large pot of water to a boil. Combine tomato sauce, bread crumbs, cilantro, eggs, and half of the parmesan cheese in a bowl, and set aside.
2. Add cubed butternut squash and carrots to the pot, and boil for 10 minutes. Meanwhile, pour olive oil into a Dutch oven or large, oven-safe pot, and place it on the stove over medium-low heat. Add green onions.
3. After the 10 minutes, add Simply Potatoes to the boiling squash and carrots, and boil the vegetables for another 2 minutes. Then strain them, and return them to their pot. Remove the Dutch oven from the heat. Let everything cool for a minute.
4. Add tomato sauce mixture to the Dutch oven. Then add the vegetables, salt, and pepper, and combine. Sprinkle the rest of the cheese on top.
5. Cook the casserole in the oven for 40-45 minutes or until the top layer is lightly browned.
|
|