Pumpkin casserole is a simple side dish that can go with any meal. Learn how to cook a delicious Trisha annual tuna noodle casserole.

TRISHA YEARWOOD Pumpkin Casserole

2/3 lb yellow zucchini, trimmed and sliced 1/4 inch thick ½ sweet onion, such as Vidalia, peeled and diced 1 teaspoon salt (divided) 1/2 large egg ½ cup mayonnaise ½ cup grated and chopped Cheese (approximately 2 ounces) ¼ teaspoon black pepper ½ cup crumbled butter biscuits, such as Ritz (approximately 13 biscuits)

Preheat the oven to 350 degrees Fahrenheit. Spread butter in a 2-quart casserole.

Put the chopped pumpkin and onion in a medium saucepan, add about a cup of water and 1/2 teaspoon of salt. Cover the lid and cook over medium heat until the pumpkin softens, about 15 minutes. Drain and cool thoroughly.

Put the pumpkin in a bowl and beat with an electric whisk; the mixture should maintain its consistency. Add eggs, mayonnaise, cheese, the remaining 1/2 teaspoon salt and pepper, and stir well. Pour the pumpkin mixture into the prepared dish, top with breadcrumbs, and bake for 30 minutes. Make 13 servings.

Per serving: Calories 245 (80% fat) Fat 21 g Sodium 650 mg Fiber 2 g Carbohydrate 12 g Protein 7 g.

Butternut Squash Bacon Polenta Bites Recipe

raw material

Ø 8 ounces thick-cut bacon (about 4 slices)

Ø 1 small butternut squash (2 to 3 pounds), peeled, seeded and cut into 1/2-inch cubes (about 4 cups)

Ø Kosher salt and freshly ground black pepper

Ø Non-stick cooking spray for bakeware

Ø 2 tablespoons butter

Ø 1 leek, washed and diced

Ø 1 teaspoon fresh thyme leaves

Ø 1/2 teaspoon paprika

Ø 2 cloves garlic, finely chopped

Ø 1 1/2 cups chicken broth

Ø 1 cup stone ground polenta, such as Bob's Red Mill

Ø 2 large eggs, lightly beaten

Ø 1 cup grated Parmesan cheese

Directions

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Arrange the bacon in a single layer on the baking sheet. Bake until crispy, 25 to 30 minutes. Move to the cutting board.

3. Add butternut squash to the baking dish. Sprinkle with 1/2 teaspoon salt and a pinch of black pepper. Stir the pumpkin until it is completely coated with bacon fat and spices. Bake until the pumpkin is tender, 15 to 20 minutes. Set aside. Leave the oven on.

4. At the same time, spray a 9 x 13 inch baking pan with non-stick cooking spray.

5. Melt butter in a medium saucepan over medium high heat. Add the leeks and cook, stirring occasionally, until soft and beginning to brown, 2 to 3 minutes. Add thyme, chili powder and garlic and cook for another minute. Season with salt and pepper.

6. Pour in chicken broth and 2 cups of water. Use a wooden spoon to scrape off any remaining brown debris. Bring to a boil and slowly add the polenta, stirring constantly with a wooden spoon. Continue cooking, stirring often, until the polenta thickens and cooks, about 5 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper, and season to taste. Whisk together the eggs and 1/2 cup of Parmesan cheese in a bowl or measuring cup. Stir the egg mixture into the polenta, then pour the polenta into the prepared baking pan.

7. Chop the bacon and mix it with the pumpkin. Spoon the pumpkin and bacon evenly on the polenta, then use a spatula or hand to press it into the hot polenta. Top the remaining 1/2 cup Parmesan cheese. Bake until set and browned on top, 15 to 20 minutes. Cool to room temperature, then cut into cubes for finger food.