That spring sunshine has been tantalizing me with its promises of warmth. I’ve been digging in the flower beds, poking in my herb garden. But come dinner time, it usually feels a bit more like the winter we’ve just left behind, and we’re in the mood for a meal to warm the insides.
The other night I decided we needed one more taste of winter squash before the greens I’m salivating for arrive! I’d already cooked the Amber Cup squash on the wood stove that morning, so putting together this favorite recipe of my mother-in-law’s took no time at all.
Orange Rice & Squash Casserole
Spread cooked, mashed winter squash in the bottom of a 13×9 pan.
Sauté chopped onions, minced garlic, and diced carrots in butter.
Mix sautéed vegetables with:
- 1 c. diced ham
- 3 c. cooked rice
- 1/4 c. orange juice concentrate
- salt, pepper, chives, and curry powder to taste
Spoon over pan of squash. Bake at 350 until warm and bubbly.
