I’m not quite sure what made me want to cook this. It’s hot and humid outside and the last thing I want to do is have the oven on heating up the house. But I saw a picture of this casserole and I wanted to try making it.

I did some adjustments to the classic Squash Casserole. I added Zucchini (which I love). Lowered the amount of Butter and Cream Cheese. I find the taste cream cheese overwhelming. I also added some Paprika, just because it needed some flavor. Read the rest of this entry →

This was originally made alongside last week’s post, which is here.

These two veggies have always seemed odd to me. They just don’t look sweet at all. Picking up a bunch of beets, my initial response (as an adult) is ‘Oh, veggies. I need to eat more of them.’ When I look at a butternut squash my arm starts to ache a little. But it’s good for you, right?

The goal here was to make these two into a sweet side dish. I’ve had butternut squash as a soup, ravioli, and other novel ways. However, it always turned out super sweet. Kinda like 1/2 cup of sugar was dumped on top. This recipe does use a sweetener, in the form of maple syrup, but there’s not much of it. The beets also have a mild sweet flavor that prevents the dish from turning into candy. Read the rest of this entry →