Author: Renee Cornett
This recipe is kid-approved!
With a USDA grant, Buy Fresh Buy Local brought samples of this recipe to schools in Lincoln to get the input of students and more than 80% said they liked it or loved it. After students tried the recipe, they picked up locally grown produce to make it at home!
- 1 medium butternut squash (about 2 pounds)
- 1/2 cup whole milk
- 4 eggs
- 1 tsp minced fresh sage, or 1/4 tsp dried sage
- 1/2 cup parmesan cheese, grated
- 2 tablespoons unsalted butter and/or olive oil
- 1/2 cup panko breadcrumbs
- salt & pepper, to taste
- To make squash puree:
- Method 1: Peel, seed and dice the squash. Place the squash in a large microwave-safe bowl. Cover the bowl tightly with plastic wrap and microwave on high until the squash is tender and easily pierced with a fork, 15 to 20 minutes, stirring the squash half
- Method 2: Cut squash in half from top to bottom (break off or cut off stem to make it easier) and remove seeds. Place cut side down in glass baking dish sprayed lightly with non-stick spray and roast in 350-degree F oven until soft and easily pierced with
- Preheat oven to 350F. In large bowl whisk eggs, sage, milk, salt, & pepper. Add squash puree and mix. Pour mixture into lightly greased 9x13 glass baking dish, ceramic casserole dish, or several glass pie dishes. Bake until center jiggles only slightly. A
- While casserole bakes, melt butter and/or olive oil in small skillet. Add panko breadcrumbs to skillet and stir over medium heat until breadcrumbs are toasted. Remove from heat and put into a bowl to cool. When crumbs are cool, mix with grated parmesan ch