CREAMY BUTTERNUT SQUASH CASSEROLE | ALLRECIPES
Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.
Provided by Laka kuharica - Easy Cook
Categories Squash Casserole
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
- Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
- Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.
Nutrition Facts : Calories 512.4 calories, CarbohydrateContent 41.8 g, CholesterolContent 194 mg, FatContent 30.1 g, FiberContent 6.5 g, ProteinContent 24.2 g, SaturatedFatContent 14.1 g, SodiumContent 713.8 mg, SugarContent 8.6 g
EASY FLUFFY BUTTERMILK PANCAKES FROM SCRATCH
These buttermilk pancakes are fluffy, buttery, and have the most tender texture in the middle. Buttermilk adds a lovely tangy flavor to the pancakes. If you do not have access to buttermilk, don’t worry, we have provided a note below sharing how to make buttermilk at home (all you need is dairy or non-dairy milk and acid like white vinegar or lemon juice). Buttermilk tends to vary in how thick it is so we provide a recommended range of how much buttermilk to add to the batter. You might find that you need all or more buttermilk to achieve the right batter consistency. A visual cue is shared in the recipe below so you can get it just right.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes about 10 pancakes
Number Of Ingredients 9
Steps:
- Melt three tablespoons of butter, and then set aside.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and the salt together until well blended.
- In a medium bowl, whisk 1 1/4 cups of the buttermilk and eggs together.
- Make a well in the middle of the flour mixture, and then pour in the buttermilk and egg mixture. Stir a few times, and then add the melted butter. Use a whisk or fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
- When you lift the whisk or fork out from the batter, it should slowly run down back into the bowl. If this does not happen and the batter is too thick, add additional buttermilk.
- Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 5-inch circle.
- When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes 1 to 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.
- For larger batches of pancakes, before cooking the pancakes, heat the oven to 250 degrees Fahrenheit and place a baking sheet lined with parchment paper or a silicone baking mat inside. As the pancakes cook, carefully place them onto the baking sheet in the oven to keep warm.
- Buttermilk pancakes freeze well. Place the cooked pancakes onto a parchment lined baking sheet and slide into the freezer. Freeze until frozen, about 1 hour. When the pancakes are frozen, transfer them to a freezer-safe bag or container and freeze up to 2 months. Reheat in the oven or toaster.
Nutrition Facts : ServingSize 1 pancake (10 total), Calories 147, FatContent 5.8g, SaturatedFatContent 3.2g, CholesterolContent 50.4mg, SodiumContent 296.7mg, CarbohydrateContent 19.2g, FiberContent 0.5g, SugarContent 4.4g, ProteinContent 4.4g
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- Place flour in a shallow bowl and season with salt and pepper. Add eggs and buttermilk to another bowl and whisk to combine. Combine bread crumbs and Parmesan in a third bowl and season with salt and pepper. Dredge squash in flour, then dip in eggs, and press into bread crumb mixture. Working in batches, place breaded squash in basket of air fryer and cook at 400° for 6 to 8 minutes per side, until golden and crispy.
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