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Blue Hubbard Squash Casserole - Italian Style

By Cibo e Famiglia (Food and Family)




Our CSA provided another first for our household.  I was very excited to see blue hubbard squash in our pick-up and immediately began my research.  Yes, I could bake a pie, but as I have said numerous times, baking is not my forte.  My refrigerator was packed with items I could use, so here is my version of a Blue Hubbard Squash Casserole with an Italian twist.  It's earthiness came at a good time with plenty of rain in our forecast.  I always love comfort food during foul weather.


Blue Hubbard Squash Casserole



2 Small Blue Hubbard Squash

Olive Oil

2 Shallots - minced

1/2 Cup celery - minced

2 Carrots - shredded

Sage
Rosemary
Thyme

Salt & pepper

1 Cup Farro

3 Cups water

1 Cup mozzarella - shredded

1/2 Cup panko bread crumbs



Cut the squash in half, lengthwise.  Brush the cut side with olive oil and bake cut side down on a sheet pan at 350 for 30 - 45 minutes depending on the size.  Take one cup farro, rinse well and put in a heavy pan with three cups of water.  Cook on a low boil for 15 minutes. 
 

               In a saute pan, cook the celery, carrots and shallots in olive oil.  Add minced herbs.  Clean out squash from shell and add with the farro to the vegetables and place into a casserole dish.  Take the mozzarella and mix well, add a light layer of panko bread crumbs on the top and bake for 15 minutes.



Farro (FAHR-oh) is an old grain from the Middle East that is now grown primarily in Italy.  I used the organic Italian pearled farro by Earthly Delights.  This is a great side dish and would also be a great vegetarian meal along side a salad.   





Now that Fall is here, these are great meals for our soul.  This dish will comfort you and keep you all warm and cozy.  Go ahead, give it a try.




Fino a quel momento (until that time)



LID





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By Cibo e Famiglia (Food and Family) (Visit website)






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