Creamy Squash Casserole with Georgia Pecan Crumble (Part 2)

    Published: 06-16-2009
    Views: 9,514
    Chef Holly Clegg demonstrates how to make Creamy Squash Casserole with Georgia Pecal Crumble.

    Holly Clegg: I'm Holly Clegg, we're making the Creamy Squash Casserole with Georgia Pecan Crumble. Now, we're going to put it altogether. We have our pured squash and now we're going to add those sauted vegetables like everything to be nice and tender. This is one of those no-fail casseroles and it really compliments any side.

    Now, we're just going to add a few extra ingredients which is 15-ounce can of cream style corn and I think it adds that natural sweetness to it but I have sweet tooth, so this is optional but I like to add about a table spoon of sugar and we're going to use one fourth of a cup of cornmeal just as a little thickening agent. We're going to mix it together, now if you're one of those that doesn't eat Squash, Shh just don't tell anybody because with all these wonderful ingredients coming together and when we put our Georgia pecan crumble on top, this is the ultimate side. Okay, and now we have our casserole dish that we've coated with the little non-stick cooking spray and we're going to put it all in and transfer it to a baking dish.

    Now, I'm going to share with you little secret, we have this for every holiday in fact we request it when its not a holiday and my mother makes this ahead of time, so she does to this stage, put this in the freezer, wrap it well and then you take it out and when you take it out that's when you're going to add your Georgia pecan crumble and bake it in the oven and as I said this side compliments pretty much any entre doesn't matter. Now, we're going to finish it off with my favorite part, the topping. We're going to take about one third a cup of seasoned breadcrumbs but I believe whatever you have in your pantry works great. So if you have regular breadcrumbs or you can even take fresh bread put it in the food processor till it gets real fine and then you use that as a breadcrumbs and then we're going to use some Georgia pecans. I think this is the ultimate, it's encumbered, its wholesome and adds a nice buttery rich flavor, just finishes off the casserole perfectly and I've chopped a third of the cup of that and just a little butter, just to bind it together remember all my recipes are trim and terrific. So, you don't have to feel guilty eating any of them. Now, we're going to sprinkle our topping and it adds that nice, toasty, crunchy finishing touch to the casserole. I really think this is a side that everybody will enjoy and remember I told you if you don't like squash, Shh don't tell. We're finished. You can put it in pre-heated oven at 350 degrees and bake it for about 30 minutes and then you get to eat. Hot, out of the oven, this smells so good. Now not only is this nutritious with all your veggies, with your squash, going peppers and all of that, did you know that corns have more antioxidants than any other nut making this nutritious and delicious. Well, the proof is always in the tasting. So, hmm and remember when you cook trim and terrific, you stay trim and terrific. Next, we have Ham Pot Pie with the Georgia Pecan Crust. You won't want to miss it.