It is true that there are several unpopular foods that I find absolutely delicious:
Liver (only from my parents' cows, and only cooked my mom's way)
I blame this last one on my childhood and all those seasons when my parents' garden overflowed with squash. My mom would roast it in the oven, and we'd eat it with fresh-baked bread and cheese. The most simple meal in the world. And one of the most delicious.
I've since discovered other wonderous ways to consume butternut squash. Chopped up and smothered in cheese, pureed into soup, and this scrumptious casserole.
Butternut Squash Casserole
3 lbs butternut squash
3/4 cup milk
6 Tablespoons butter, melted
3 eggs, lightly beaten
1/2 teaspoon vanilla extract
3/4 cup sugar
3 Tablespoons flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup crushed vanilla wafers (about 15)
1/4 cup packed brown sugar
2 Tablespoons butter, melted
1. Cut squash in half lengthwise, remove seeds, and place cut-side down in a large baking dish. Fill the dish with about one inch of water and roast in a 400 degree oven for forty-five minutes to an hour. (You can also cut the squash into cubes and boil it in water until tender, but I hate chopping squash, so I do it my way.)
2. Allow squash to cool, then scoop out flesh into a large bowl. Beat just until smooth, then beat in the milk butter, eggs, and vanilla.
3. Combine dry ingredients; gradually add to squash mixture and mix well.
4. Transfer to a greased 2 quart baking dish. Cover and bake at 350 for 45 minutes.
5. Meanwhile, combine topping ingredients in small bowl until crumbly. Sprinkle over squash and bake, uncovered, for 12-15 minutes longer.
Seriously, this is so delicious. The middle is so creamy and custardy, the topping crunchy and sweet.
I might have eaten it for dessert. Straight out of the pan.
My husband's right. I am weird.
The Brown-Eyed Girl