Then heat up a skillet, add some olive oil, your onions, and dry thyme. Place potatoes in a pot of salted water, bring to boil, then reduce to a simmer, and finally cover and cook until tender, for about 10 minutes Step 4: Peel the potatoes and slice them into 1/4 inch thick slices. Cook squashes until fork-tender, for about 20 minutes Step 3: Place both squashes into a large pot with salted water and bring to boil. You may want to check my Ulitmate Guide to Winter Squashes for all tips and tricks on how to buy, store, peel and cook them Then peel and cut into about 1-inch squares. In order to make it easier to peel, cut the squash in half and then place it into a microwave for 2 minutes. Step 2: Peel and cut your squash (unless you purchased pre-cut then skip this step). Once your garlic is roasted, keep the oven hot at 400F You can see very good instructions on how to do this on TheKitchn website – I often use their Instructables. Sprinkle with olive oil, salt & pepper, and roast at 400F for 40 minutes. Peel the paper off the garlic head, then cut off the top of the head and place it in a tin foil. Here are simple steps on how to make this casserole (check out the photos below to see these steps). Scroll down to the recipe card for exact measurements, instructions, and nutritional information. I just want to show you what you’ll need to gather in order to make this recipe. This is not intended to replace the recipe itself. Once you’ve gathered all your ingredients, you are ready to make this squash gratin casserole!
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