This Week's Food Waste
Lettuce Salad
We are off our game recently. We can't seem to finish the last bit of salad before it gets slimy. I guess I get hopeful that the carnivores will have more than one serving so I make a lot. Silly me. The Carnivores are not going to go back for seconds of a green salad. Maybe next week we will get it all right.
This Week's True Food Confessions
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| Roasted Butternut Squash and Peppers |
We did pretty well this week and didn't eat out at all. We avoided our usual weekend restaurant foray by cooking three racks of ribs over the weekend. Those served us with leftovers for a few more days.
The new dish we tried was Roasted Squash and Red Pepper Casserole. The dish was not exactly new to us, but it was the first time we made it. My sister-in-law usually brings it to family dinners where we have enjoyed it many times. So when my father-in-law gave us a butternut squash last week, it seemed like the perfect thing to do with it. The dish is simple and is basically roasted squash and peppers seasoned with rosemary and Parmesan cheese. It was delicious as always. I have reprinted the recipe below. Enjoy.
Until next time...
Butternut Squash and Red Pepper Casserole
Gourmet | September 1995
4
fork user rating
92%would make
it again
it again
0
reviews
Yield: Serves 6 as a side dish
ingredients
- 3 1/2 pounds butternut squash
- 1 large red bell pepper, cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 large garlic cloves, minced
- 3 tablespoons minced fresh parsley leaves
- 1 1/2 teaspoons minced fresh rosemary leaves
- freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan (about 2 ounces)
preparation
Preheat oven to 400°F.
With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
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The roasted butternut squash looks delicious!
ReplyDeleteIt is quite good. However, I like just about anything roasted.
DeleteOh, that looks delicious!
ReplyDeleteWhen I make a large bowl of salad to pass around the table, there is always that last little bit that someone has to finish off, or it goes in the fridge. But if I serve up the salad on plates, restaurant-style, it all seems to get eaten.
Serving it up is probably a good idea, but we eat at very different times often because of our very different schedules making that impractical. I think part of the problem is that recently, I've using bag salad which never lasts long. However, there is more lettuce from the garden to use now, so things should be better for a little while.
DeleteI love roasted veggies (which you'll know from reading my menu plans!), but never thought to add parmesan cheese :)
ReplyDeleteEverything is better with cheese.
Delete