Langsung ke konten utama

Butternut Squash Parmesan


I


I'm always looking for new ways to enjoy butternut squash, especially when it's in season and plentiful in the fall. This Butternut Parmesan casserole is simple and unique. I would have never thought that cheese would pair well with the squash! But it really does!

I got the idea from Trader Joe's. They sell a frozen Butternut Squash Parmesan package,  but its not gluten free. The other day when I was shopping, they were offering taste samples. Everyone was raving. So, I thought I would try to make my own gluten free version. I looked at their ingredients to get some ideas. I was happy with my final product. I'll never know if it tastes anything like the one at TJ's.

Butternut squash is a low fat vegetable that is rich in Vitamin A ( good for the eyes), has more potassium than a banana per cup, provides a fair amount of fiber, Vitamin B-6 and other vitamins and minerals as well. It's a healthy vegetable to add additional nutrients to a gluten free diet.


I've already received 3 butternut squash from my CSA farm. I usually bake my whole squashes so I don't have to peel them.  I also make Apple Cider Glazed Butternut Squash,
and of course I also make soup- some savory, some sweet- like my Butternut Apple Soup or my 

This time I decided to try something totally different. I peeled and cut my squash into cubes, tossed it in some vanilla extract and three different cheeses: Parmesan, Gruyere, and Swiss. I also thought about topping it with my almond and coconut sugar topping before I baked it but forgot- maybe next time.  See below for the nut crunch topping recipe if you would like to use it.

Shortcut: If you do not want to peel and cut your own butternut, Trader Joe's ( and other places) sells packages of cubed butternut squash. You will need 6 cups or 2 packages from Trader Joe's.


OMG- the aroma of the vanilla with the squash was amazing when I removed it from the oven! 

It's a light delicious side dish that is sure to please any butternut squash lover!

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 15 minutes if peeling squash, 2 minutes if buying squash precut
Steaming Time: 15 minutes
Bake time : 15-20 minutes
If you buy precut squash, the entire process with baking is half hour-

Ingredients: 

6 cups of butternut squash, cubed
1 and 1/2 Tablespoons of vanilla extract
3/4-1 cup of freshly grated or shredded Parmesan cheese
3/4- 1 cup of Gruyere and Swiss shredded cheese combo ( from Trader Joe's) 
Optional: nut crunch topping ( see recipe below) 

Directions: 

Using a steaming basket steam the butternut squash until tender. Remove from pot and place in a deep bowl. 
Preheat oven to 400 degrees
Toss the steamed butternut squash with vanilla extract until well coated. Then toss in the cheeses and mix well.  Place the mixture in a deep baking dish. If you are going to use the nut topping sprinkle on top now. Bake for 15-20 minutes until the cheese starts to bubble. 
Serve immediately. 

Nut Crunch Topping: 
Ingredients for the topping: 
1/2  cup of raw almonds
1/4 coconut sugar ( available in health food stores) it looks and acts like brown sugar but is lower in carbs.

Place the raw almonds in a food processor . Process on an off bursts until the nuts become chopped small ( about 3 bursts).  Place in a bowl and toss in the coconut sugar. Sprinkle on top of the casserole before the final baking.


Steam the squash using a steaming basket


If you prefer, you could roast your squash instead of steaming.

Sweet, aromatic, and delicious- probably even better with the nut crunch topping!

MY NOTES

1. You could steam your squash or 
2. Roast your squash in the oven at 400 degrees. ( Toss in some olive oil first-) until squash is tender. Then assemble and bake until cheese is bubbly.
3. This freezes well 
4. The vanilla is subtle but really adds something - don't omit it
5. If roasting the squash, you could toss the squash in some olive oil and rosemary before roasting-


Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

What is Pterygium and Pinguecula ?

[Extracted from the webpage of www.healthscout.com] A pterygium is a fleshy growth that invades the cornea (the clear front window of the eye). It is an abnormal process in which the conjunctiva (a membrane that covers the white of the eye) grows into the cornea. A pinguecula is a yellowish patch or bump on the white of the eye, most often on the side closest to the nose. It is not a tumor but an alteration of normal tissue resulting in a deposit of protein and fat. Unlike a pterygium, a pinguecula does not actually grow onto the cornea. A pinguecula may also be a response to chronic eye irritation or sunlight. Although pterygium and pinguecula sound like mysterious, arcane diseases, they are actually quite common, usually benign eye conditions. These lesions appear as a whitish-yellowish bump or fleshy "growth" on the exposed conjunctiva. If the bump appears only on the white part of the eye, it is called a pinguecula. If it appears to "grow" onto t...
Posting Komentar
Baca selengkapnya

10 Fabulous Finds

What are fabulous finds?  They are posts that I found on Pinterest or on the Internet that I want to share. Sometimes they are articles; sometimes they are recipes. I hope that you find some that are interesting or helpful to you. Today's links include: facts about Ebola, Natural Virus protection, health risks from bagged microwave popcorn chemicals, why styrofoam cups are dangerous, get calcium without dairy, + some blogging tips on about Picmonkey and Canva. Hope you find something of interest today. Educate yourself Category:   1.  Ebola :   10 things you should know about Ebola- symptoms, how it is spread, how to protect yourself. 2. Natural  Virus Protection : 10 natural ways to boost immunity to protect against viruses ( including Ebola)  Author and Nutritionist explains natural ways to protect against viruses. ( viruses do not respond to antibiotics) 3. Why you should ditch bagged microwave popcorn and what you should eat instead   Exc...
Posting Komentar
Baca selengkapnya

Homemade Almond Milk ( Fast and Easy )

Making homemade almond milk is truly fast and easy. In fact, I made my very first batch of this creamy treat last week for the first time. It involved using only two ingredients: almonds and water, and had only four simple steps: soak, blend, strain, drink. After soaking, the entire process took me only 10-15 minutes. It was fun and tasted amazing! I'm sold on only making my own because store bought almond milk is stored in containers that are lined with plastic and plastic leaches estrogens into the food. And many brands add chemicals. My homemade drink tastes just as good if not better and I store it in glass. I've stopped buying plastic water bottles last year, but I didn't realize that cans and cardboard containers are lined with plastic as well. The convenience of buying containers of almond milk ( along with organic veg soup broth, canned beans, coconut milk) is exposing me to a continuous flow of estrogens which is linked to not only breast cancer but weight gain!...
Posting Komentar
Baca selengkapnya