Green Bean Casserole and Butternut Squash

Good lord, is it really almost Thanksgiving? I don't know what it is about this time of year, but October and November always end in a blur. Which isn't necessarily a bad thing for me, because Thanksgiving has gradually become my favorite holiday. What's not to love? It's all about feasting and togetherness and giving thanks (or, more aptly, that's only what it's about).

Inspired by the coming feast, I attempted a green bean casserole - a casserole being a category of food I've not only never cooked, but never even eaten.  At least not that I remember.  It was never one of those foods that seemed particularly alluring; in fact, a brief conversation initiated by a fellow shopper at the Giant supermarket in Brodheadsville this morning reminded me why:

"Excuse me, do you ladies happen to know where the fried onions are?"  He needed them for the green bean casserole. 

When my mom said she wasn't sure, that we actually don't make it for Thanksgiving, he guffawed in disbelief,
then proceeded to explain that we needed to make it with the fried onion topping, canned green beans, and condensed cream of mushroom soup ("and don't get the light!")

But at its essence, a veggie casserole is just vegetables enveloped in a steamy cream sauce topped with crunchy caramelized onions.  Which sounds awesome.

I came upon this recipe from EatingWell.com that sounded fairly simple and healthy.  It calls for skim milk and reduced fat sour cream in place of canned soup, and uses frozen green beans to cut down on time.  Best of all, it came out really tasty despite the fact that I made some additional shortcuts, like forgoing the bay leaf and peppercorns and using premade bread crumbs.  It makes for a hearty side or, served with a side of roasted butternut squash, a comforting fall meal.

Here's my only slightly revised version:

Green Bean Casserole

- Ingredients -

Onion Topping

• 1/2 teaspoon canola oil
• 1 large onion, thinly sliced
• 1/3 cup plain breadcrumbs

Green beans & Mushroom sauce

• 2 cups 1% milk
• Pinch grated nutmeg
• 1/2 teaspoon canola oil
• 1/2 small onion, finely chopped
• 1/2 pound mushrooms, trimmed and sliced (3 cups)
• 1 clove garlic, finely chopped
• 1/4 cup all-purpose flour
• 1/4 cup reduced-fat sour cream
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 9-ounce package frozen green beans, (2 cups) - cut in half

-  Instructions -

1. To make onion topping: Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 45 minutes. Set aside.
2. To make sauce: Combine milk, freshly ground pepper, and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes.
3. Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion and garlic and cook, stirring often, until golden, 3 to 4 minutes. Add mushrooms stirring, until tender, 3 to 4 minutes. 
4. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in sour cream, salt and pepper.
5. To assemble and bake casserole: Preheat oven to 425 degrees F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the top. Bake until bubbling, 15 to 25 minutes.

Serves 6

Roasted Butternut Squash (Food Network)

- Ingredients -

• 1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
• 3 tablespoons good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• light brown sugar

- Instructions -

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, pepper, and sugar and toss well. 
• Roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.