Last week Speed Racer had a hankerin’ for a dish his Step-Mom use to make, Butternut Squash Baked with Tomatoes and Cheese. She delightfully shared the recipe with me and it is this weeks, dish-o-the-week!
That’s right you heard me! My first non-Pioneer Woman dish-o-the-week! Ha! I’m not an addict. I’m not sure what cookbook this recipe is from, but pretty much the name explains the recipe. You chop up butternut squash, saute it, saute some onions, add pepper and salt, put it in a casserole and add tomatoes and cheese. Then pop it in the oven and wait for the delicious to seep in.
So first thing’s first. You peel and cut up the butternut squash. Admittedly I’ve never cooked anything with butternut squash before, so this was a new experience. A frustrating new experience. I don’t know if it was my peeler or me, but peeling with a potato peeler did not work. So, after some help from Speed Racer when my frustrated sighs brought him into the kitchen, I switched to a knife. Then you have to clean out the seeds…which is kinda like cleaning out a pumpkin.
Next we layered these over the squash in the casserole dish. Then sauteed up some tomatoes that our lovely neighbors shared with us. They were divine. Just the right mix of tangy and sweetness. And I put these over the onions, and then grated the cheese.
Delicious delicious cheese. It turned out pretty well, I should have sauteed the squash a bit longer but live and learn. Speaking of learning, Speed Racer’s Step-Mom had doubled the recipe and added little numbers on each side, but I wasn’t sure how many people that was for. So thinking that it was just the two of us, I stuck with the recipe thinking it would be enough. And it was, I guess. I don’t know about you, but I like my leftovers. Usually the dish-o-the-week is precisely that. It feeds us for the entire week. Oh well, we just might have to cook up something extra this week. There may also be some baking in my future, so stay tuned.