Garlicky Corn and Squash Bake
It has been Fall food madness at my house and all varieties of squash are at the top of the list. I went to the local market today and picked up some late season fresh corn and a couple varieties of squash. I brought them home and mixed them with lots of garlic and onions to roast. As I tossed the hot, steamy squash I kept thinking, “This needs cheese.” And so it happened. Sometimes following your cooking intuition can lead to the tastiest results. Yield: About 8 Servings
1 Medium Butternut Squash, de-skinned, de-seeded and cut into cubes*
1 Medium Acorn Squash, de-skinned, de-seeded and cut into cubes
2 Cups Fresh Corn, cut straight from the cob
3 Cipollini Onions, chopped
5 Cloves Fresh Garlic, finely chopped
1/4 Cup Olive Oil
Fresh Ground Sea Salt
Fresh Ground Black Pepper
1/2 Cup Half & Half
1/2 Cup Parmesan, shredded
1/2 Cup White Cheddar, shredded
*Save seeds for Roasted Butternut Squash Seeds.
1. Preheat oven to 400 degrees. In a large roasting pan combine Butternut Squash, Acorn Squash, Corn, Onions, Garlic, Olive Oil, Salt and Pepper. Toss, ensuring Squash and Corn (and bottom of pan) are thoroughly coated. Place in the oven and roast for about 30 minutes, stirring occasionally to ensure even cooking and prevent drying of any pieces. Cook until squash is semi-soft.
2. Remove pan from oven. In a small bowl combine Half & Half, Parmesan, White Cheddar and more Salt and Pepper. Mix thoroughly until cheese is wet. Spread evenly over the top of squash and place back in oven for about 20 minutes until cheese is brown and bubbly. Kick the oven up to Broil for about 3-5 minutes to brown and lightly crisp the top of cheese. Keep a close eye on it to ensure it doesn’t burn.
3. Remove from oven and serve warm. Enjoy!