Autumn Baking

 

 

 

 

 

When Autumn is in the air……

Although we do live here in central Florida, we do experience a bit of climate change in the Autumn months. 

It does get a little bit cooler and that is when we are in the mood to do some baking.  Especially with all the lovely squash and pumpkin that are in season. 

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Although we do have quite a bit more Autumn baking to do, I wanted to start with the Acorn Squash recipe. 

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Falling into Autumn

Acorn Squash

(This recipe I, Julie, got from my mother.  She loved to bake acorn squash in the oven with all the nice Christmassy spices.  This is delicious and it smells up the entire house with it’s aroma.)

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Pumpkin and Butternut Squash Casserole

See Recipe Write Up Below……

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Squash Dressing w/ Pasta

A Delicious Southern Favorite

Recipe Below

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VeG ALL Casserole

Recipe Taken from Cherished Recipes from The First Christian Church, Rome, Georgia

This was a casserole that my grandmother made quite often because it was quick and easy and inexpensive.  Although we bring you the original “canned” version, it would taste so much better by using fresh ingredients.  (Although we did use a few fresh ingredients.)  Don’t get me wrong, it tastes fine here, but everyone knows that most of the time fresher does taste better.  Besides, I really just wanted to relive a food memory.

Although Gordon did have a great idea that next time we could roast all the vegetables and then assemble them into a casserole dish, add few toppings and that would would be delicious.  🙂

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Recipe Write Up Below

I just wanted to recreate a 70’s meal where the casserole would have been served.

Our Great 1970’s Dinner

Fried Chicken, Potatoes, Dinner Rolls, and Veg All Casserole

And that green quilted thing all the food is sitting on belonged to my grandmother as well.

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Grammaw Nell’s Squash Casserole

Currently Baking, see recipe down below……

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But First…..

Acorn Squash

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Ingredients:

2 Acorn Squash

2 Tbsp. Ground Cinnamon

1 Tbsp. Ground Ginger

1/2 Tbsp. Ground Cloves

1/2 Tbsp. Ground Nutmeg

4 Tbsp. Brown Sugar

4 Tbsp. Butter

First slice your squash in half and remove the seeds with a spoon.  Then, slice a small part of the squash off to allow it to sit flat.

 

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Preheat your oven to 400’F

On a cookie sheet lined with aluminum foil, place your sliced squash cavity side up.

Place your butter, spices, and brown sugar in the cavity of the squash.

Place your squash in the center of the oven and bake until golden brown and fork tender ~35 min.

Let cool,

Enjoy!

(This is a nice light dinner on it’s own.)

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Pumpkin and Butternut Squash Casserole

This is delicious and I think a nice substitute for the traditional Sweet Potato/Yams topped Marshmallow Casserole that so many of us eat every holiday.

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I HEART Squash

(I love the HEARTS inside the squash.)

Ingredients:

2 Butternut Squash

2 Baking Pumpkins

Pam Cooking Spray – coconut oil

For the Nut Topping…

½ tsp. Ground Nutmeg

½ tsp. Ground Cardamom

1 tsp. Ground Cinnamon

½ tsp. Ground Cloves

1 ½ Cups Planters Pumpkin Spiced Almonds (or you can use regular almonds)

1 Cup chopped Pecans

1/3 Cup Brown Sugar

~4-5 Tbsp. Honey

For the Roasted Squash and Pumpkin

1 Tbsp. Nutmeg

1 Tbsp. Cardamom

1 Tbsp. Cinnamon

3 Tbsp. Honey

OPTIONAL:  Pumpkin Spice Liquor to Drizzle

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This is going to smell like Christmas!

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Here Gordon is Slicing the pumpkins in half, as shown

It will take a sharp knife and a little force to do this.

Here you can see all the wonderful pumpkin seeds… save them to roast in the oven with a little seasoned salt and olive oil.  Spread evenly on a cookie sheet and roast them at 350’F for about 20 to 25 min.  They should be nice and crunchy and make a great healthy snack!

The Pumpkin Seeds

Slice the Butternut Squash in half as shown.

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Scoop out the seeds using a spoon.

Place the halved squash and pumpkins and a cookie sheet lined with foil. You can see this recipe is made with love!  🙂  (As in the hearts)

Spray the squash with Coconut oil.

And do the same with the Pumpkin halves.

Place your squash and pumpkins in a 350’F oven for 35 to 40 min.

For your spiced nut topping…

Spray a loaf pan with coconut oil

In a medium sized bowl, add your brown sugar, cinnamon, nutmeg, and cloves

Here I am chopping the Pumpkin Spiced almonds…

Then your chopped pecans

And place the chopped almonds in the bowl as well

Now, add your honey to the mix

Spray your rubber spatula with the coconut oil to prevent the honey from sticking to the spatula.

Here I added the Cardamom

Mix the topping well

Place the mixture into the loaf pan…

And place in the oven at 350’F for about 10 min.

When the candied nut mixture is ready, let cool, then we placed it into a ziplock bag until we were ready to use it.

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When the butternut squash and the pumpkin is done then remove from the oven.  If you can easily slide a fork into them, they are ready.

You can see the fork marks in the Butternut Squash as they go in easily.

Place the squash somewhere so they can cool

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Again… this is made with love!  🙂

When cool, using a spoon remove the squash leaving the skin of the vegetable behind

Place the squash into a large bowl.

And the same with the pumpkin.

Add your nutmeg and cardamom to the bowl.

As well as your cinnamon and honey.

Now, mix the ingredients well until fully combined.

Taste the mixture and add more seasoning and honey to your taste.

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Spray a large casserole dish with the coconut spray.

Place your squash evenly into the casserole dish.

Like so…..

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Here we are saving the casserole dish full of the squash for later use. 

I am wrapping it up with some cling wrap…

Then I wrap it up with wax/parchment paper.

Then I wrap the entire dish up again with cling wrap.

(We didn’t freeze the casserole.  We just made it a few days ahead.)

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Now we are ready to eat our Pumpkin and Butternut Squash Casserole.

Pumpkin Spice Liquor

(Our Secret Ingredient)

But first we add the candied nuts to the top of the casserole.

A Generous Amount

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Now it’s time to add the delicious liquor by drizzling all over the top of the casserole.

Now it’s time to bake in a 350F oven for about 20-25 minutes.

Everything is already cooked, we just want to warm it through.

The Aroma is Fantastic!

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With the extra we placed into these cast iron pumpkin ramekins.

Julie found these great cast iron pumpkin ramekins… spray them with the coconut oil first.

Add the squash mixture to the bowls

Now we want to bake them at 350F for about 20 minutes.

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Top the nut mixture onto the squash and cook for another 5 min. at 350’F and serve immediately!

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Optional:  You can add the nuts at whatever stage you like.

Also Optional:  You can add the Pumpkin Spice Liquor a drizzle at a time.

Then Bake with their LIDS on.

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This was our little Autumn Lanai Lunch outside.

Very Delicious, Very Seasonal, Very Relaxing……

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UNDER CONSTRUCTION

Squash Dressing w/ Pasta

Recipe Write up Coming Soon!!!

 

 

 

 

 

 

 

 

 

 

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VEG ALL Casserole

Recipe by:  Montine Moseley and Anne Shannon

as taken from Cherished Recipes from First Christian Church, Rome, Georgia

This southern recipe was very popular at Covered Dish Dinners because all of the ingredients were always on hand in most every southern kitchen. 

You can of course, use fresh veggies for this recipe but I wanted to relive a food memory so we made it the same way that most southern women did, they used CANS!

Topped with a Cracker Crust

and Baked in my Grandmother’s Vintage Casserole Dish.

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Recipe as Written in the Book

The Ingredients:

2 Large cans Veg-All, drained

1 can Water Chestnuts, sliced

1 Cup Sharp Cheddar Cheese, grated

1/2 Cup Grated or Finely Chopped Onions

1 Cup Mayonnaise

Salt and Pepper to Taste

Mix all ingredients.  Pour into greased casserole and cover with cheese cracker crumbs. 

Bake about 30 minutes at 350*.

(We also added a few shakes of Tabasco Sauce)

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It wouldn’t be a Veg All Casserole without the cans of Veg All.

Let me just add that there is no need to add salt to this casserole as there is so much sodium in those cans of Veg-All!

Water Chestnuts

Start by adding all your cans to a large mixing bowl.

Be sure to drain them first.

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Here Gordon Chopped a Vidalia Onion and a Red Onion

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Grate the Sharp Cheddar Cheese and add to Bowl.

Next Comes the Mayo, you can add to Taste

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Gordon Grating some Black Pepper, Adding a few Shakes of Tabasco, and Grating a Florida Blend Seasoning Mix.

Stir Together……..

Now spray your casserole dish with a non-stick cooking oil spray.

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We ended up doubling the recipe so that we could freeze two of them for later use. 

In our freezer at any given time are casseroles just like this one.  That way if we find we don’t have enough food to stretch to an extra person that shows up unexpectedly, we can always throw in the oven an extra casserole or two in order to have enough food for all.

Just make sure that you wrap them up really well with Saran Wrap and Wax Paper, and Saran Wrap again.

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Here Gordon is adding the cracker crumb topping.

(I do think that had we cooked the casserole about 15 minutes first, then added the cracker topping that it wouldn’t have burnt like it did.)

DO NOT add any of the cracker crumb topping to the casseroles you will be freezing.

Into the Oven

Sometimes the Best Food to eat is a Memory

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Grammaw Nell’s Squash Casserole

This is a recipe that we have featured a few times on our website but I wanted it on this post as well because it is something that I especially enjoy eating in the Autumn.

Squash Casserole is in the Middle

(This was from one of our Thanksgivings)

The Ingredients:

4 Zucchini Squash (sliced into rings)

7 Yellow Squash (sliced into rings)

3 Onions (sliced into half rings)

1 1/2 Cups Sharp Cheddar Cheese, grated (1/4 Cup reserved)

3 Eggs Beaten

1/2 Cup Miracle Whip

3/4 Cup Seasoned Bread Crumbs, or plain

Salt and Pepper to taste

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Gordon’s Prep

But first, it’s always a good idea to sharpen your knife.

Here Gordon is using a tool for that purpose.

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Chopping the Zucchini

Bringing the pot of water up to a boil.

Chop both the Zucchini and Yellow Squash in 1/4 to 1/2 inches thick rounds.

Add to the pot we are bringing up to boil.

Slicing the Yellow Squash.

Add to the Pot

Your Onions

Slice your onions to 1/8 to 1/4 inches thick.

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Gordon Slicing the Onions

Adding Each Onion to the Pot

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Place all in a large pot of salted water and until it just covers the vegetables.

Boil the vegetables until just tender about 10 min. 

Drain the vegetables in a large colander.

Like so……

Here, you can see the squash is cooked and all in one piece which is exactly what you want.

Let the vegetable mixture cool. 

In the meantime whisk your eggs, Miracle Whip, salt, pepper, then mix in the sharp cheddar cheese, being sure to reserve 1/4 Cup of cheese.

Gordon adding the pepper and the salt.

Whisking the Eggs

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Adding the Mayo to the Eggs

Gordon melted the butter in the microwave.

Place your cooled vegetables into your egg mixture and carefully combine together with a spoon.

Adding the Melted Butter/Margarine

Grating the Cheese into the Mixture

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Pour the mixture into a large baking dish which has been coated with olive oil. 

I use a spray to evenly coat the dish.

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Spread your reserved Sharp Cheddar cheese and Seasoned Bread Crumbs over the top of the mixture.

Cook the squash casserole at 350’F for 25-30 min. or until it is golden brown and firm.

You need to let the casserole rest before cutting into it just as you would a meat. 

This is also a casserole that we tend to double when we make it and freeze one or two for when we need something extra to serve.

Enjoy!

Gordon and Julie

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