And I really mean next level. I had actually never cooked a delicata squash before, but I received one in my farm-share this week, and I figured that I should take the opportunity to create a new dish rather than follow someone else’s recipe. So I combined it with several of my favorite foods–obviously we’re talking garlic, cheese, and almonds–and put the temperamental oven in my new apartment to good use. This is the first PhD Kitchen recipe I’m posting from our new home. It’s fantastic. It will make you want to make casseroles out of all of the squashes ever.
Better hide this from your S.O.:
- One delicata squash. They’re quite small, about 8″ long, but I think that you could probably do this with another squash, so long as you use roughly the same amount. You can also scale the recipe up if you have a bigger squash.
- 3 oz shredded sharp or extra sharp cheddar (Alpine-style worked really well for this, because it’s so smoky)
- 1/2 packed cup of your favorite greens, torn or cut into bite-sized pieces (I used kale, because it was also in my farm-share this week)
- 1/4 cup slivered almonds
- 1/4 cup breadcrumbs (mine are gluten-free; gf breadcrumbs are basically just cornmeal and salt, so feel free to use straight-up coarse-ground cornmeal)
- 1/4 cup grated Parmesan cheese
- 3 large cloves of garlic, sliced
- 1/4 tsp salt
- A couple shakes of black pepper
- A sprinkling of chili flakes
- A sage leaf, if you have one, to spruce up the top of the casserole
- Olive oil for the frying pan
The first step is to peel the squash, seed it, and slice it into bite-size pieces. Next, cook the squash in a frying pan with a drizzle of olive oil until it’s soft and browned (about 20 mins on medium heat). When the squash looks like it’s almost done to your liking, add the garlic to the pan and wait until it’s also browned slightly to turn the heat off and transfer the contents of the pan to a large bowl.
To your squash and garlic, add the remaining ingredients, with the exception of the sage. Mix everything together, and pour it into a small oven-safe dish (alternatively, use two ramekins for personal portions). Rip your sage leaf into small pieces and sprinkle it on top of the casserole. Then bake the dish(es) at 300°F for 30 minutes, or until the casserole is bubbly. Broil for a further 2-3 minutes if you’d like the top, and the sage, to be a bit crispier.
This recipe serves two people and is best when straight out of the oven. I made it about 40 minutes ago and it’s already gone!