Chick Farm Recipe Collection
A savory winter squash casserole. You can substitute chicken broth for the vegetable broth, navy beans for the cannellini beans, and cheddar or Gruyere cheese for the Swiss cheese.
1 carrot, diced fine
1 stalk celery, diced fine
2 onions, diced fine
1 tsp marjoram
Salt and pepper
2 lbs butternut squash, peeled and cubed
3/4 cup vegetable stock (divided)
1 can cannellini beans, drained and rinsed
1/2 cup cream
1/2 cup Swiss cheese (shredded)
1/4 cup bread crumbs
Heat 1/4 cup of the stock and a bit of oil or butter in a saute pan. Add carrot, celery, onion, marjoram, and salt & pepper to taste. Saute on medium-low heat until vegetables are very soft.
Meanwhile, heat oven to 300F and bake the squash chunks, covered, until soft (about 30 minutes). Puree the cooked squash with the other vegetables. Add the cream, eggs, beans, and remaining 1/2 cup of stock. Puree until thick and pour into a baking dish or casserole.
Combine bread crumbs and grated cheese; sprinkle cheese mixture over squash mixture and bake uncovered at 350F until the cheese melts and browns a bit (about 30 minutes).
Yields: 8 Servings
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