Casseroles are not usually my thing – a bunch of mushy things baked together so that they become even more mushy and topped with those fried onion things or whatever they are? Not my idea of tasty. But this?
I’ve been on a fall foods kick lately – you should see the bookmarks I have, they are full of apples and pumpkins and squash and cinnamon. Lovely, warm, and comforting foods. When I saw this Butternut Squash Casserole on Ezra Pound Cake, I was hooked! And I’m glad I managed to overcome my prejudice against casseroles because this is super duper. (Fair enough, put anything with enough cheese and it becomes delicious by association.)
I did halve the recipe because there is only one of me and I don’t need to try and feed 8 to 10 people (or myself for 8 to 10 days) and it worked out well in my 8×8 baking dish. I also forgot to add the spinach (well, arugula because I had some to get rid of), so I decided to just serve it on a bed of arugula instead. I’m not entirely sure how I feel about the pumpkin seeds – it could be because I used store bought ones – they got very chewy after being baked for an hour and, frankly, it’s hard work, especially when compared to the amount of chewing required for the rest of the casserole.