WINTER SQUASH CASSEROLE WITH ROSEMARY

Winter Squash Casserole With Rosemary image

A pungent bath of minced garlic and rosemary gives a squash casserole new life, and in turn, this casserole gives new life to your fall and winter tables. It comes from Sarah Leah Chase, a cook on Nantucket, Mass., whose book "Cold-Weather Cooking" is full of good things for the winter holidays. Flouring the squash cubes helps them form a crust, and prevents the casserole from becoming mushy; the whiff of ginger in the coating is barely detectable but adds freshness. Slow-baking the squash turns it tender and sweet.

Provided by Julia Moskin

Categories dinner

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

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Ingredients

2 medium-size winter squash (such as butternut, delicata, Hubbard or a combination) peeled, seeded and cubed (about 8 cups cubes)
¼ cup all-purpose flour
1/8 teaspoon cornstarch
2 teaspoons ground ginger
1 teaspoon salt, more to taste
½ teaspoon black pepper, more to taste
4 to 6 garlic cloves, minced
½ cup finely chopped parsley
2 tablespoons finely chopped fresh rosemary
1/3 cup plus 2 tablespoons olive oil

Steps:

Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 3 grams

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milky. pudding

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This casserole was a disappointment. The squash was bland and the casserole was watery. I won't be making this again.

Olivia Movits

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I was looking for a new winter squash recipe and this one caught my eye. I'm so glad I tried it! The casserole was delicious and easy to make. My family loved it.

Erica Freeman

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This recipe was easy to follow and the casserole turned out great. I used butternut squash and it was perfect. The casserole was moist and flavorful. I will definitely make this again.

JON RUDY

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Delicious! The casserole was creamy, cheesy, and flavorful. The rosemary added a nice touch. I will definitely make this again.

Faruk 2022

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This winter squash casserole was a hit! I followed the recipe exactly and it turned out perfectly. The squash was tender and flavorful, and the rosemary added a lovely touch. I served it with roasted chicken and vegetables, and it was a delicious and

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