Browned Butter Winter Squash Casserole

 

I have rather a large collection of Winter Squashes gathered that I am keen to use before they go off.  I just adore Winter squash and there are quite a few different varieties grown locally. It seems they carry new varieties every year and I always want to try them.

Unlike summer squash (zucchini, pattypan, and courgettes), winter squashes have a lovely dense texture and flesh, with beautiful, almost sweet flavors. They are perfect for using in soups and stews or for just eating as is, roasted or boiled and mashed. You can also eat their seeds. (Although I confess, I am not overly fond of the seeds.)

They are also a beautiful source of beta carotene, fiber, protein, magnesium, potassium and a variety of vitamins and minerals. Their rich and meaty texture means that they are also very hearty and satisfying. 

This is the time of year they are at their best! Last week I cooked a Candy Roaster with excellent results. This week I decided to cook what I think was a type of Buttercup squash.  It was shaped like one and had a dusky greenish blue skin.

I was inspired to cook it inspired by a recipe I discovered on A Southern Soul.  It was a great choice. The end result was delicious.

 

HOW TO CHOOSE A GOOD WINTER SQUASH

Winter squashes are a member of the Cucurbita family that  usually begins to bear fruit later in the summer and on into the early autumn.  Pumpkins, gourds, etc. are all members of this family, characterized by a hard skin/rind and edible flesh and seeds.  Here are my handy tips for picking out the best ones to cook and eat.

1. Pick a heavy one. If the squash is light, this usually indicates that it is old and the insides have started to dry out. A heavy one is a good sign that the flesh is soft and moist.

2. Check the stem end. If it is intact, then this is a good indicator of the freshness of the squash. If there is any appearance of mold or softness, then this is a squash that is past it's prime.

3. Pick one that is bright in color and tone. I know this is hard to do as many of them are variegated, but a nice rich color in any case is a good indicator.

4. The skin should be dull/matt and not shiny. If it is shiny this means that the squash was probably picked too soon.

5. If there are cracks, cuts or soft spots in the squash this is not a squash that you should buy. All are negative indicators of the quality of the squash.  Avoid at all costs.

 

WHAT YOU NEED TO MAKE BROWNED BUTTER WINTER SQUASH CASSEROLE

Nothing too far out of the ordinary. This is a really simple and delicious way to prepare Winter squash.

• 3/4 pound (340g) peeled, seeded and cubed winter squash (1/2 inch cubes)
• 3 TBS butter
• 1 small onion, peeled and minced
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup (20g) crushed buttery crackers (something like Ritz or TUC)

 

I have tried and tried to find a photograph of the Winter squash that I used. It was a rather dusty light green color and was about 7 inches across. Kind of shaped like a type of Buttercup squash.  The flesh looked dry inside, but it cooked up tender and moist.  I believe that you could use any kind of Winter squash for this dish with success. 

I used salted butter as that is all I have in the house. Simply cut back on the salt required for the recipe if this bothers you or use unsalted butter. I don't find that it makes much of a difference.

You can use Ritz crackers, TUC crackers, clubhouse crackers, etc.  Any kind of cracker that has a nice buttery texture works well.

When I make this again, I am sorely tempted to add some garlic to the onions.  It would add an excellent savory touch.

  

HOW TO MAKE BROWNED BUTTER WINTER SQUASH CASSEROLE

This was a simple way to cook the squash that came out tasting really special! The hardest part was cutting up the squash!  Some Winter squashes can have an incredibly hard skin! You almost need an axe!

Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 1 Qt/1 liter casserole dish. Set aside.

Heat 1/2 TBS of the butter in a skillet. Once the butter begins to foam dd the minced onions. Cook, stirring, over medium high heat, until they are softened and beginning to brown.

Put the squash cubes into a bowl. Toss in the onions, thyme and seasoning. Mix well.

Wipe the skillet clean and then add the remaining butter. Heat over medium heat until the butter begins to foam and turns a nut brown. Keep an eye on it that it doesn't burn. This should only take about 3 minutes.

 

Pour the browned butter over the squash mixture, again tossing together to mix thoroughly. Pour this mixture into the prepared baking dish.

Cover tightly with a sheet of aluminum foil and bake in the preheated oven for 25 to 30 minutes until the squash is tender. The tip of a sharp knife should insert easily.

Remove from the oven and sprinkle the crushed cracker crumbs over top. Return to the oven and bake for a further 10 to 15 minutes until golden brown,

Remove from the oven and cool for five minutes before serving.

 

Notes

Variations And Additions

• For sweetness, add a touch of maple syrup or honey. Toss this in with the onions and squash.
• Add a touch of cinnamon or nutmeg bring great warmth and additional flavor.
• For additional savoriness add some crushed garlic to the onions when you are browning them.
• Add grated Parmesan cheese to the cracker topping for a savory finish.

 

This was really tasty.  I took the savory route and did not add any maple syrup or cinnamon. Nor did I add any garlic or Parmesan cheese this time, but I think either, sweet or savory, would be excellent.

This was a great way of using up one of the smaller squashes I had collected from the farmers market that I was unsure of what to do with. I was really happy with how it turned out. This would make an excellent holiday side!

 

Are you looking for more delicious ways to treat your Winter squash, rather than just boiling or roasting it?  Why not try the following recipes. I promise you they are delicious!  

AIR FRYER ACORN SQUASH - This is a delicious way to roast a winter squash. The squash comes out tender and juicy. This is a really simple and easy way of cooking the smaller squashes.  They come out perfect every time! Lightly sweetened with maple syrup for a delicious glaze.

TWICE BAKED SQUASH CASSEROLE - A beautiful way to cook some of the winter squashes which have a drier texture. It boasts all of the elements of a twice-baked mashed potato casserole with the exception of cream cheese. Bacon bits, sour cream, spring onions, cheese and some seasoning. This easy casserole bakes up beautifully.

Yield: 4 servings

Author: Marie Rayner

Browned Butter Winter Squash Casserole

Prep time: 20 MinCook time: 45 MinInactive time: 5 MinTotal time: 1 H & 10 M

This is a fabulous side that is great for the holidays, but also great any time of the year. Delicious flavors of roasted sweet winter squash, browned butter, caramelized onions, and thyme with a crisp cracker crumb topping.

Ingredients

• 3/4 pound (340g) peeled, seeded and cubed winter squash (1/2 inch cubes)
• 3 TBS butter
• 1 small onion, peeled and minced
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup (20g) crushed buttery crackers (something like Ritz or TUC)

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 1 Qt/1 liter casserole dish. Set aside.
2. Heat 1/2 TBS of the butter in a skillet. Once the butter begins to foam dd the minced onions. Cook, stirring, over medium high heat, until they are softened and beginning to brown.
3. Put the squash cubes into a bowl. Toss in the onions, thyme and seasoning. Mix well.
4. Wipe the skillet clean and then add the remaining butter. Heat over medium heat until the butter begins to foam and turns a nut brown. Keep an eye on it that it doesn't burn. This should only take about 3 minutes.
5. Pour the browned butter over the squash mixture, again tossing together to mix thoroughly. Pour this mixture into the prepared baking dish.
6. Cover tightly with a sheet of aluminum foil and bake in the preheated oven for 25 to 30 minutes until the squash is tender. The tip of a sharp knife should insert easily.
7. Remove from the oven and sprinkle the crushed cracker crumbs over top. Return to the oven and bake for a further 10 to 15 minutes until golden brown,
8. Remove from the oven and cool for five minutes before serving.

Notes

Variations And Additions

• For sweetness, add a touch of maple syrup or honey. Toss this in with the onions and squash.
• Add a touch of cinnamon or nutmeg bring great warmth and additional flavor.
• For additional savoriness add some crushed garlic to the onions when you are browning them.
• Add grated Parmesan cheese to the cracker topping for a savory finish.

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