Squash Corn Casserole

A Pocono Thanksgiving

Consider this one a gift.  I love this recipe.  It brings back great memories of what I always thought was a great marriage. Little did I know in later years, there was only one of us here.  Anyway, early in our marriage, my husband and I would often take lazy weeklong vacations in the Pocono mountains, mostly during colorful fall foliage season to celebrate our anniversary.  We always rented the same chalet, which was located on the edge of a huge boulder field.  It was quite a sight to see - acres and acres of nothing but rocks with colorful mountains in the background.  One year, we even carted some of those rocks home in Daddy's grey truck and created a rock garden on the sunny side of the house.  It's still there - the rock garden survived the marriage.  One warm and sunny October afternoon, we set our bottle of scotch out on one of the boulders and took a picture of it - JB on the Rocks!

One year, we spent Thanksgiving there with my mother and his father, and I brought along this recipe to clipped from a magazine.  It was a delicious accompaniment to our turkey dinner and made a perfect Thanksgiving meal even more memorable.

I made it last night just so I could take a picture of it for you.  Think I might add some chopped nuts to the recipe next time I make it.  Other times I have made this, I always baked it in a casserole dish, but this time, I put it in individual ramekins, so I could freeze some for later.

Squash Corn Casserole

1 small onion, chopped
1 medium green pepper, chopped
2 T butter
1 2-pound butternut squash
1 14.5-oz can creamed corn
1 1/2 C whole wheat saltine crackers, slightly crushed
1 C shredded cheddar cheese
3 T pimiento or roasted red peppers, chopped
3 T whole wheat saltines, crushed
1 T butter
Salt
Pepper

Peel butternut squash, remove seeds and cut into 1-inch pieces.  Cook in lightly salted water on stovetop or microwave until tender. Drain and let cool slightly.  Saute onion and pepper in butter, season with salt and pepper and cook until tender, but not browned.  Combine squash, onions and peppers, corn, pimiento, saltines and cheese.  Turn into 1 1/2 quart casserole dish, or individual ramekins (5-6, depending on size).  Melt butter in a saucepan, add remaining saltines until coated.  Sprinkle over casserole or ramekins.  Bake large casserole in a pre-heated 350-degree oven for 45 minutes, or ramekins for 30 minutes.

In the photo, I pared it with a simple salad made of sliced oranges and thinly sliced fennel.  Add salt, pepper, fennel leaves or tarragon, and a drizzle of extra virgin olive oil.  Delish.