Servings: ten to twelve.
Roasting the squash gives it a deep, sweet flavor and makes its thick skin easier to peel.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review