Servings: ten to twelve.
Roasting the squash gives it a deep, sweet flavor and makes its thick skin easier to peel.
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This dish was SO good I feel compelled to share my own experience and offer a counter-opinion to the two-star rating. The squash and caramelized onion flavors melded wonderfully in the custard base, which was deliciously flavored with thyme and freshly grated nutmeg. The texture was perfect, too--tender slices of squash layered in a silken custard. This casserole was the star of a vegetable-dominated fall dinner party at which there were many other delicious foods. Plus, the cook said it was very easy to make.
This recipe turned out very well, with a couple of caveats. I think that the previous reviewer is right about roasting the squash for a longer period so that it really is quite soft. I think I roasted mine nearly an hour. It will depend on the squash in question, and also your oven. My wife and I also agreed that an entire tablespoon of salt is too much. If I make it again, I will start with a teaspoon and sprinkle a bit more on top if necessary.One last thing, the grocery had no thyme that day, so I ended up using rosemary instead. The experiment was a great success, and I would recommend the substitution heartily
I thought this was going to be so yummy but was very disappointed. I thought that the squash would continue to soften when baked with the other ingredients, but it didn't. So, nothing really melded- it was like squash and onions in custard. I may try it again and roast the squash to a softer consistency (even if I can't get nice, neat slices) and maybe even let the mixture sit for a while before baking.
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