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BETTER HOMES AND GARDEN ACORN SQUASH CASSEROLE RECIPE HOW TO

As it sits, it may develop a “skin”, but just give it a quick stir to blend it back into the béchamel.

Continue to stir constantly as you bring the mixture to a rolling boil and cook for one minute, then remove from the heat and set aside.

(It will be thick and pasty at first, but just continue to stir and add milk.

Add warm milk a little at a time to the flour mixture, stirring constantly.

(This mixture is called a roux, and it will help to thicken the sauce). Cook for about one minute, stirring constantly.

Sprinkle in the flour, salt, white pepper (if using), mustard powder and garlic powder and stir together until it forms a bubbly paste and there’s no dry bits of flour.

Melt the butter in a saucepan over medium to medium high heat.

BETTER HOMES AND GARDEN ACORN SQUASH CASSEROLE RECIPE HOW TO

How to make béchamel for the vegetable gratin Béchamel sauce is thick and creamy and really simple to make. It’s what I use for my scalloped potatoes and as the base for my cheese sauce in my macaroni and cheese. Be patient and go low and slow.Ī béchamel is just a fancy name for a creamy white sauce. You don’t want to cook on a high heat, as that will brown the veggies. Stir to combine, cover and simmer for 10-12 minutes, stirring occasionally until the root vegetables are very soft and tender.Add the sliced leeks and fennel and sprinkle with kosher salt, pepper and thyme.Add butter and olive oil to a wide skillet with a tight fitting lid and heat over medium to medium-low heat.However, cooking them with a little fat and salt, in a covered skillet over a low heat, will soften the root vegetables to the point where they slump and don’t fight back. Ok, so you’re not actually “melting” these veggies. Melting Leeks and Fennel for the baked Butternut squash recipe Lay the fennel flat on a cutting board and cut 1/4″ slices.Bake on 350 ☏ (175 ☌) for 45 minutes or till done (squash will be soft to the touch).Add all the spices to the ground pork, mix well and brown in skillet till pink is gone. Slice the bulb into quarters, vertically and cut away the tough inner core. Acorn Squash Casserole - Recipe Details - FatSecret top Cut acorn squash in half and place in an oven safe dish upside down, with about an 1/2 inch of water.Fennel has a light licorice or anise flavor that’s more pronounced when served raw and softens when cooked. The bulb and fern-like fronds are edible, but the stems tend to be tough, so I don’t recommend using them.

Lift the leeks out of the water and transfer to a salad spinner to dry.įennel is a perennial herb with spindly fronds and a bulbous stem.Separate the rings of leek and swish them with your hand to dislodge any dirt.Slice the leeks crosswise into 1/4″-1/2″ slices and transfer to a bowl of cold water.Remove the root end and cut away the dark, woody leaves, leaving only the white and pale green parts.It’s important to clean leeks well before using them as there’s often dirt and detritus that grows between their layers. Simmered gently with a little oil and/or butter and a pinch of salt, will release leeks natural moisture and bring out their sweetness. Leeks are a root vegetable related to onions and other alliums but with a softer milder flavor, especially when cooked slowly over a low heat. This is a simple baked butternut squash recipe, but there are a few components that need to be prepped before assembling the vegetable gratin. Components for the butternut squash casserole