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Baked Acorn Squash Casserole


Recipe courtesy of Ruben Gomez, winery chef at Iron Horse Winery in Sonoma

American/New American
Number of Servings
Serves 6 to 8
2 cups acorn squash, peeled, seeded and sliced into 1/8-inch slices
1 tablespoons minced ginger
1 tablespoon minced garlic
3 tablespoons dark brown sugar
4 ounces butter melted
½ cup romano pecorino cheese, finely grated
2 whole eggs
2 yolks
2 cups half and half or heavy cream
2 pinch nutmeg ground fresh
1 lemon zest chopped fine
1 tablespoon thyme chopped fine
Salt and pepper, to taste
Preheat oven to 250 degrees F. Place the squash, ginger, garlic, sugar, melted butter and cheese in a large mixing bowl. Toss these ingredients until all are coated well and place in an 8-inch-square pan or casserole. In a separate bowl beat eggs, cream, nutmeg, lemon, salt and pepper until well blended. Pour the custard mixture over the squash and cover with aluminum foil. Place the casserole in the middle of the oven on a larger baking pan. Fill the larger pan with hot water to create a water bath. Do not fill the water bath higher than halfway up the side of your squash pan. Cook the casserole for an hour or more until a knife penetrates the squash easily. Allow the casserole to cool until it sets then slice into squares.
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