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Recipe: Butternut Squash Ham & Cheese Casserole

Ingredients

Directions

~ Marla Meridith

Recipe: Butternut Squash Ham & Cheese Casserole

This squash casserole takes just minutes to throw together. Great as a gluten & grain free side or main dish.

4 servings

1 1/2 – 2 pound butternut squash
2 tbsp olive oil
2 leeks, white & light green part only, chopped
1 clove garlic, minced
1 cup heavy cream
1 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
6 ounces sliced ham, chopped
1 cup grated Gruyere cheese

Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9×9 inch casserole dish.
Pierce several holes in the squash with a sharp knife. Place squash on a plate, heat in the microwave on high setting for 4-5 minutes or until it’s just soft enough to cut into. Remove the squash from the microwave and let it cool a bit so you can handle it.
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
In a large skillet heat the olive oil over medium heat until it’s shimmering. Add the leeks and garlic. Cook for a few minutes until softened and fragrant. Add in the cream, seasonings and squash. Mix to combine. Simmer for 3-4 minutes. Remove from the heat.
Pour the mixture into the casserole dish. Top with the ham and cheese. Bake for 25-30 minutes or until the cheese is melted and the squash is cooked through. Serve immediately.

~ Marla Meridith

Recipe: Butternut Squash Ham & Cheese Casserole

This squash casserole takes just minutes to throw together. Great as a gluten & grain free side or main dish.

4 servings

1 1/2 – 2 pound butternut squash
2 tbsp olive oil
2 leeks, white & light green part only, chopped
1 clove garlic, minced
1 cup heavy cream
1 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
6 ounces sliced ham, chopped
1 cup grated Gruyere cheese

Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9×9 inch casserole dish.
Pierce several holes in the squash with a sharp knife. Place squash on a plate, heat in the microwave on high setting for 4-5 minutes or until it’s just soft enough to cut into. Remove the squash from the microwave and let it cool a bit so you can handle it.
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
In a large skillet heat the olive oil over medium heat until it’s shimmering. Add the leeks and garlic. Cook for a few minutes until softened and fragrant. Add in the cream, seasonings and squash. Mix to combine. Simmer for 3-4 minutes. Remove from the heat.
Pour the mixture into the casserole dish. Top with the ham and cheese. Bake for 25-30 minutes or until the cheese is melted and the squash is cooked through. Serve immediately.

~ Marla Meridith

Recipe: Butternut Squash Ham & Cheese Casserole

This squash casserole takes just minutes to throw together. Great as a gluten & grain free side or main dish.

4 servings

1 1/2 – 2 pound butternut squash
2 tbsp olive oil
2 leeks, white & light green part only, chopped
1 clove garlic, minced
1 cup heavy cream
1 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
6 ounces sliced ham, chopped
1 cup grated Gruyere cheese

Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9×9 inch casserole dish.
Pierce several holes in the squash with a sharp knife. Place squash on a plate, heat in the microwave on high setting for 4-5 minutes or until it’s just soft enough to cut into. Remove the squash from the microwave and let it cool a bit so you can handle it.
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
In a large skillet heat the olive oil over medium heat until it’s shimmering. Add the leeks and garlic. Cook for a few minutes until softened and fragrant. Add in the cream, seasonings and squash. Mix to combine. Simmer for 3-4 minutes. Remove from the heat.
Pour the mixture into the casserole dish. Top with the ham and cheese. Bake for 25-30 minutes or until the cheese is melted and the squash is cooked through. Serve immediately.

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite “pasta” not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

4 servings

1 spaghetti squash (about 4 cups of cooked squash)
3 tbsp olive oil
1 large shallot (1/3 cup) finely chopped
2 garlic cloves, smashed and minced
1 cup heavy cream
splash of dry white wine
1 cup green peas, fresh or frozen
5 ounces sliced boiled ham, cut into strips
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg

–Cook the spaghetti squash
Poke several holes in the skin of the squash with a sharp knife.
Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.
Remove squash from the microwave and let it cool for several minutes before you handle it. When it’s cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.
–Make the Sauce
Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.
Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.
Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite “pasta” not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

4 servings

1 spaghetti squash (about 4 cups of cooked squash)
3 tbsp olive oil
1 large shallot (1/3 cup) finely chopped
2 garlic cloves, smashed and minced
1 cup heavy cream
splash of dry white wine
1 cup green peas, fresh or frozen
5 ounces sliced boiled ham, cut into strips
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg

–Cook the spaghetti squash
Poke several holes in the skin of the squash with a sharp knife.
Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.
Remove squash from the microwave and let it cool for several minutes before you handle it. When it’s cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.
–Make the Sauce
Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.
Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.
Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite “pasta” not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

4 servings

1 spaghetti squash (about 4 cups of cooked squash)
3 tbsp olive oil
1 large shallot (1/3 cup) finely chopped
2 garlic cloves, smashed and minced
1 cup heavy cream
splash of dry white wine
1 cup green peas, fresh or frozen
5 ounces sliced boiled ham, cut into strips
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg

–Cook the spaghetti squash
Poke several holes in the skin of the squash with a sharp knife.
Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.
Remove squash from the microwave and let it cool for several minutes before you handle it. When it’s cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.
–Make the Sauce
Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.
Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.
Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

~ Marla Meridith