{"id":157,"date":"2011-05-16T21:49:27","date_gmt":"2011-05-16T21:49:27","guid":{"rendered":"http:\/\/www.chefsjoy.com\/blog\/?p=157"},"modified":"2011-05-16T21:57:26","modified_gmt":"2011-05-16T21:57:26","slug":"157","status":"publish","type":"post","link":"https:\/\/www.chefsjoy.com\/blog\/recipes\/157","title":{"rendered":"Squash Casserole"},"content":{"rendered":"
\"Squash<\/a>

Squash Casserole<\/p><\/div>\n

When I was at the farm this weekend, they had some squash that looked really good so I bought some for a casserole which I have ready now for the oven.. I originally saw this recipe in a Gourmet book and it became on of my favorites.<\/p>\n

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This casserole has an amazing flavor and is a great option for dinner parties where you need some really good vegetarian options.\u00a0The casserole (without bread crumbs) can be assembled 1 day ahead and cooled completely, uncovered, then chilled, covered tightly with plastic wrap. let stand at room temperature 1 hour before sprinkling with bread crumbs and baking.<\/p>\n

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\n4 lbs of yellow squash, trimmed and halved lengthwise and sliced crosswise 1\/8 inch<\/p>\n

1\/4 cup vegetable oil<\/p>\n

2 teaspoons salt<\/p>\n

2 teaspoons black pepper<\/p>\n

2 medium onions, chopped (2 cups)<\/p>\n

1 green bell pepper, chopped<\/p>\n

1 red bell pepper, chopped<\/p>\n

7 tablespoons unsalted butter<\/p>\n

4 slices firm white sandwich bread with crust, coarsely ground in a food processor (about 2 1\/4 cups)<\/p>\n

1\/4 cup all-purpose flour<\/p>\n

1\u00a0 3\/4 cups reduced-sodium chicken broth (14 fl oz)<\/p>\n

1 cup sour cream<\/p>\n

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  1. Put oven rack in lower third of oven and put a large shallow baking pan on rack, then preheat oven to 475\u00b0F.<\/li>\n
  2. Toss one third of squash with 1 tablespoon oil, 1\/2 <\/em>teaspoon salt, and 1\/2 teaspoon pepper in a bowl, then spread in preheated baking pan in 1 layer and roast in oven, stirring once, until tender, 12 to 15 minutes. Transfer squash to a large bowl.\u00a0 Roast remaining squash in 2 batches in same manner, tossing with 1 tablespoon oil, 1\/2 teaspoon salt, and 1\/2 \u00a0teaspoon pepper (per batch) just before roasting and adding to bowl when done.<\/li>\n
  3. Toss onions and bell peppers with remaining tablespoon oil, remaining 1\/2 teaspoon salt, and remaining 1\/2 teaspoon pepper in another large bowl, then spread in baking pan and roast, stirring once, until onions are golden, 8 to 10 minutes. Transfer to bowl with squash.<\/li>\n
  4. Move oven rack to middle position and reduce oven temperature to 400\u00b0F.<\/li>\n
  5. Melt 3 tablespoons butter in a saucepan and remove from heat, then add bread crumbs and a pinch of salt, tossing to coat crumbs.\u00a0 Spread evenly in cleaned baking pan and bake, without stirring, until pale golden, about 5 minutes.<\/li>\n
  6. Melt remaining 4 tablespoons butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour and\u00a0cook roux, whisking constantly, 3 minutes. Add broth, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and cool 5 minutes, whisking occasionally, then whisk in sour cream and salt and pepper to taste. Pour sauce over squash mixture and stir gently until combined well.<\/li>\n
  7. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity), then spread squash mixture evenly into it\u00a0and sprinkle with bread crumbs. Bake casserole until golden and bubbling, 15 to 20 minutes. Serve immediately.<\/li>\n<\/ol>\n

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    When I was at the farm this weekend, they had some squash that looked really good so I bought some for a casserole which I have ready now for the oven.. I originally saw this recipe in a Gourmet book … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":37,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[19,83,82,85,84],"_links":{"self":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/157"}],"collection":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/users\/37"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/comments?post=157"}],"version-history":[{"count":9,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/157\/revisions"}],"predecessor-version":[{"id":160,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/157\/revisions\/160"}],"wp:attachment":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/media?parent=157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/categories?post=157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/tags?post=157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}