Squash casserole is the only thing I still request when we have Thanksgiving at my moms house. It’s purely comfort food & reminds me of great memories with family and friends. Now that I’m on my own & hosting family meals at my home, it’s about time this side dish start making a regular appearance.
This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Post Pebbles, but all my opinions are my own. #pmedia #PostWalgreens http://cmp.ly/3/8vNxcO.
My mom normally makes her Squash Casserole Recipe with seasoned bread crumbs, but we’ll be using Grape Nuts since Post asked us to create a yummy side dish. Don’t worry this doesn’t compromise the quality of the recipe, it just helps us use up what we’ve already got in our pantry. If you don’t have grape nuts stashed away in your pantry, they are on sale for $1.99 at Walgreens right now!
Single Serve Squash Casserole Recipe
- 3 medium sized Summer Squash
- Half of an Acorn Squash
- Half of a Butternut Squash
- 1 Medium Onion
- 1 cup Grape Nuts + 4 tablespoons for topping
- 1 tablespoon sea salt
- 1/2 teaspoon black pepper
- 1/2 tablespoon dried oregano
- 1/2 teasopoon freshly chopped thyme
- 1/2 cup sour cream
- 4 tablespoons butter
- 3 tablespoons olive oil
- Preheat oven to 350.
- Remove skins from acorn & butternut squash.
- Chop onion and squashes into chunks.
- Add olive oil to saute pain. On medium heat saute onion and squash until tender, about 20 minutes. Add water as needed to prevent burning.
- Add squash mixture to a heat proof bowl & mix in 1 cup grape nuts.
- Add salt, oregano, thyme, pepper and sour cream mix thoroughly.
- Fill individual souffle ramekins with squash sour cream mixture, top each ramekin with 1 tablespoon Grape Nuts and 1 tablespoon butter.
- Bake for 45 mintues or until golden brown.