This casserole was inspired by one I made earlier this week from a recipe I found online. It's nearly identical but calls for eggplant instead of butternut squash and cheddar instead of chevre. Both were great! I got all the ingredients for both casseroles at the Pony Express Farmers Market. I'm addicted to Nanny Cheese!
Butternut Squash and Goat Cheese Casserole
1 small(ish) butternut squash, cut into 1 inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 or 2 cups croutons or course bread crumbs
4 oz goat cheese crumbles (chevre)
fresh sage, chopped (a handful or so)
1 egg, lightly beaten
salt and pepper to taste
Bake butternut squash at 375 degrees for 20 minutes. Add everything else, mix and bake for another 20.
I also added some summer squash and zucchini that I needed to use. I think blue cheese would be great in this too.
2 comments:
Val,
I like the overhead view--very close and intimate. I do think that the right and bottom edges are a little "off." That is to say that the edges don't seem to have a clean ending--it feels like you "clipped" the edge of the casserole, rather than making a clean cut. Edges are hard. That said, your photo makes me want to try it!
David
Thanks for the feedback, DK. I see what you mean. It's a weird one, but I still like it. Glad you want to try it!
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