We’re looking for comfort food right now, while we’re on “stay at home” orders. I have to say that it’s been a lot of years since I was put on restriction! So, I have loads of time to dream up new recipes, or let’s call them corona creations. Creamy squash casserole is deliciously new in our meal rotations, and deserves a place in my menus at the lodge. You could make it with sweet potato or pumpkin, also. Butternut squash is one of our favorites, and I actually had one left from last years harvest.
Creamy Squash Casserole
Ingredients
- 1 large butternut squash
- Coconut oil cooking spray (or other)
- Frankly Delicious all purpose seasoning (or your favorite)
- 2/3 cup sour cream
- 1/4 cup melted butter
- 1/4 cup dijon mustard
- 1/4 cup Robert's Reserve Pineapple Coconut Mango Tequila Sauce (or sweet sauce of your choice)
Instructions
- Heat oven to 425.
- Split the squash in half lengthwise, and seed it.
- Place each half face-up on a baking sheet.
- Spray with oil and sprinkle with seasoning.
- Bake for 45 minutes or until quite soft. Remove from oven and lower oven to 350.
- Scoop squash out and place in large bowl. Mash well.
- Add the rest of the ingredients and more all purpose seasoning. Combine well.
- Spread in a baking dish.
- Bake for 1/2 hour or until heated through.
- Instead of squash, try sweet potato or pumpkin