something in the air November 10, 2009


I realized today that I never posted about this rockin' butternut squash "casserole" I made a couple weeks ago. As I sat down to write this post, I was informed that RWT was chosen by the AJC as one of the best blogs in Atlanta! I'm totally flattered – it was a shocking piece of happy news on a not-so-easy day for me. Hi to everyone that's visiting for the first time! 

Filling a loft that has 28 foot ceilings with wafting smells of any sort is no small feat. This casserole, which I initially found in a copy of a Gourmet cookbook that used to belong to my mom, is one of the most yummy smelling things I think I've ever cooked. The sharp but sweet red peppers, the twang from the rosemary, the warm garlic smell. My neighbor could smell it outside and came by to say that whatever it was I was cooking smelled DIVINE.

Don't expect oozy-gooey cheese with this "casserole" – it's more of a gratin with cube shaped ingredients. Whatever it is, it's a great accompaniment to roasted meats of all sort – pork anything would be heavenly. Also, please do a better job of evenly distributing your Parmesan than I did. Sheesh.

Butternut Squash and Red Pepper Casserole – recipe originally found here – serves 6 as a side dish

  • 3 1/2 pounds butternut squash
  • 1 large red bell pepper, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 3 tablespoons minced fresh parsley leaves
  • 1 1/2 teaspoons minced fresh rosemary leaves
  • freshly ground black pepper to taste
  • 1/2 cup freshly grated Parmesan (about 2 ounces)

– Preheat oven to 400°F.

– With a sharp knife cut squash crosswise into 2-inch-thick slices.
Working with 1 slice at a time, cut side down, cut away peel and seeds
and cut squash into 1-inch cubes (about 9 cups).

– In a large bowl stir
together squash, bell pepper, oil, garlic, herbs, black pepper, and
salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or
other shallow baking dish and sprinkle evenly with Parmesan.

– Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.


Jen Blehm Nov 10, 2009 07:11 am

Yummm! What’s crazy is I printed this out yesterday to make tonight. Very similar…

tamih Nov 10, 2009 07:11 am

Yum! That looks like more of a true casserole with the sauce and all. Sounds divine – sage and butternut squash are so friendly…

daune marcus Nov 10, 2009 09:11 am

That sounds really good. I am going to make it with the acorn squash we grew.
Congratulations on your recognition. You totally deserve it.

tamih Nov 10, 2009 11:11 am

Please let me know what you think of it with the acorn squash…and thanks for the nice words :)
– t*

The Teacher Cooks Nov 10, 2009 03:11 pm

I am going to try this. Congratulations to you!! Just added you to my blogroll.

Lyndsay Nov 10, 2009 03:11 pm

I’m a little behind… but I wanted to chime in on the “eat on 30” challenge. At West Side Market, there is a kiosk that sells chunks of bacon (the rejects that didn’t slice well) for $1.99/lb. That’s a great way to add a lot of flavor for a little bit of $$. The same vendor has whole chickens for $2.09/lb and they will cut it up for you. Also–Whole Foods sells a fairly large loaf of Italian bread for $2.79. Fresh bread one day, toast and garlic bread the next and stratta on Sunday. Whole Foods also has an awesome bulk section where you can buy beans, granola, nuts, seeds, rice, sugar, oats… lots of stuff for pennies. You can also buy spices from the bulk bins (I always buy a few tbsp/time) which is SOOO much cheaper than packaged.

Patti Davis Nov 10, 2009 03:11 pm

That will be gracing my table this week, Miss Tami! And extra special congrats on the AJC realizing what we’ve known all along….

tamih Nov 10, 2009 04:11 pm

Your site is super cute! Thanks for visiting and I’ll be frequenting your site, as well :)

tamih Nov 10, 2009 04:11 pm

Thanks for the tips! We’ll be doing another round of Eat on $30 in January – hopefully you’ll take part or at least give us some more of your info!
– t*

tamih Nov 10, 2009 04:11 pm

Let me know what you think…and thanks for the sweet words. xoxo
– t*

jojo Nov 11, 2009 01:11 pm

How do you think it would turn out with a little fried pancetta added??

tamih Nov 11, 2009 02:11 pm

Hrrm…not sure. While I think the smokey salty bacon flavor would be great with the sweetness of the veggies, I would be worried about the texture of the pancetta with the long bake time. Anything is worth a try once, though, right? I may add it next time I make this.
Thanks for the suggestion! :)
– t*