Happy Halloween!! My husband and I usually have a party around this time every year, but we took the year off this year. That means a little downtime (yay!), and regular menu. We’re both on diets, which is fantastic going into the holidays, so no treats tonight. It’s fall-ish (I have the air conditioner running and I’m wearing shorts today), and I’m angling for gluten free, low carb, fall food. So I’ve settled on squash.
I’ve talked about my husband in prior posts. As a refresher, he’s awesome. I’ve told him more than once that our marriage was a better deal for me than it was for him. He always disagrees. That’s one of the things that makes him awesome. When it comes to cooking, like pretty much everything else about our marriage, he’s almost painfully easy to please. He’ll eat almost anything. In fact, when we got married, he told me the only things on the “no” list were tofu and squash. One of his step-daughters liked tofu. He said his step-daughter found some tofu in the refrigerator once that was missing a single bite, and she became irate. “Who would take a one bite out of my tofu and put it back?” My husband’s response: “Someone who didn’t have enough sense to not eat it in the first place.”
Knowing that about him, I’ve never tried to make anything with tofu. I’ve never eaten it myself, but I figure if my husband won’t eat it, it must be pretty awful. This is the man who considers unusual food to be a challenge. We saw avocado popsicles at Steel City Pops in Birmingham, and he just had to try them (they were actually really good). The beer milkshake? Must have it. Donut hamburger? Bring it on. But he draws the line at tofu. Therefore, so do I.
I love fruit, but I’ve never been much of a vegetable person. I’ll eat them, but other than onions, I have to work at it to enjoy them. Still, my sister-in-law made some squash one time that smelled so heavenly that I had to try it. It tasted every bit as good as it smelled. That was many years ago, before my husband came back into my life. And now that he’s eating low carb, that means meat and non-starchy vegetables. The list of non-starchy vegetables I really like is short–brussel sprouts, broccoli, cauliflower, and maybe a salad here and there (my favorite involves spinach, feta cheese, strawberries and infused balsamic vinegar). That puts everything in short rotation, and we get tired of it pretty fast.
I remembered my sister-in-law’s squash and decided to give it a go. She’s not much of a cook, so I figured if she could make it taste good, I could probably make something my husband would eat. A smarter, more patient woman than me would simply text her sister-in-law. My sister-in-law is like a real sister to me, so we chat fairly often. However, she’s a terribly busy woman who designs websites in the seven-figure range. And she has a small child. Yeah, sometimes my texts go unanswered for a few days.
Instead, I tried to remember something about her dish and then typed those search terms into my search engine. This is what it spit out. I knew by looking at it this was going to be a hit. My husband loved it (ta-da!!!) and so did my step-son. So did I. My step-daughter is a picky eater, so I didn’t expect much there. Three out of four ain’t bad, right?
6 cups sliced squash
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
Salt, to taste
1 cup chicken broth
1 garlic clove, minced
3/4 cup shredded cheddar
Heat olive oil in a skillet over medium-high heat. Add squash and saute until lightly browned. Place squash in casserole dish. Add diced onion and butter to skillet and cook till onion is clear. Add garlic and cook another minute, then add contents of skillet to casserole dish. Add chicken broth to casserole dish and top with shredded cheddar. Cook in oven on 350 until hot and cheese is melted.