A quick-to-put-together casserole (is that word dated or what?) with some squash, diced bacon and diced brie; a few sliced almonds on top for a little crunch.
- 1 squash (I picked a Turban squash for its bright orange color), about 1 pound of squash meat
- 1 medium onion, chopped
- 2 cloves of garlic, chopped and mashed in a mortar with a dash of salt
- 6 slices of bacon, baked in the oven and crumbled
- 1/2 Brie cheese (6-inch), crust removed and diced
- Spices: salt, black pepper, Aleppo pepper or paprika, dash of nutmeg
- 2 tbsp of sour cream or labneh (optional)
- 1/4 cup of sliced almonds, toasted in the oven at 300F for 10 minutes
- Bake the bacon strips in a 375F oven for about 12 minutes until crispy (place them on a foil-lined pan to save clean-up time).
- Chop the onion and fry till golden in a little oil. Cut the squash and microwave for 10 minutes (adding 1/4 cup water to the pan and covering it). When cooled enough, peel and cut in chunks and mash with a fork. Add the golden onion, spices, labneh or cream if using (I did not) and bacon, drained, dried and cut in small pieces. Add the Brie cut in small dice as well and transfer the mixture to small ramequins or a large pyrex-type dish.
- Bake in a 350F oven until the top is bubbly and the squash is warm. Top with the almonds and serve.