I'm trying out a new thing. At least I'm going to try to make it a thing. It's called the "Let's reshoot those horrific pictures you took when you just started blogging" thing. Do you like that name? It rolls off the tongue, right?
I tend to cringe when I look back on pictures from my older blog posts. While they definitely served their purpose at the time, I've also learned a lot (a lot a lot!) about photography and staging food since then. So I want to put that to use. I also think it would be super cool to revisit many of those old recipes. Since I'm always trying out new recipes, I rarely have a chance to remake recipes that I've already posted. On one hand, I love that because I never get bored with my food, but on the other hand, if something was really good then I want to eat it again!
That's where this Zucchini & Butternut Squash Bake comes in! I admit that I am *shocked* it's one of my most popular recipes on this blog. The reason I'm shocked is because this recipe was born out of my desire to use up every perishable ingredient I had in the apartment. That's the real reason why a jalapeno and garlic scapes were thrown into the original recipe!
But let's cut to today, when I realize that not everyone will have those ingredients laying around. I decided that while I was reshooting the pictures, I would also tweak the recipe slightly to make it more relatable to everyday life. I substituted a few things and the dish still came out tasting amazing! Just like I remember it! I also cut down on the portion size so the recipe now makes enough for 4-6 people instead of 100 million people. Now go forth and conquer all the zucchini and b'nut squash!
If you're interested in seeing my original post, you can click HERE for ALL of the "interesting" photos!
Zucchini & Butternut Squash Bake II
- 1 medium zucchini, sliced into rounds
- 1 teaspoon salt, divided
- 1-2 tablespoons butter
- 1/2 large onion, thinly sliced
- pinch of sugar
- 1 1/2 lbs butternut squash, peeled and diced
- 1 medium sweet potato, peeled and diced
- red pepper flakes
- 1 clove garlic, minced
- 8-10 basil leaves, julienned
- 1 cup mozzarella cheese, grated
- kosher salt and freshly cracked pepper, to taste
- cooking spray or butter
1) Preheat the oven to 350 degrees F. Use cooking spray or butter to prepare a 12 x 7 inch baking pan. Set aside.
2) Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and set aside for 30 minutes. After the elapsed time, gently pat the zucchini dry with paper towels.
3) Meanwhile, melt butter in a heavy skillet and cook the onion over medium heat with the remaining 1/2 teaspoon salt and a pinch of sugar. Stir occasionally until soft and lightly golden brown. This should take about 20-30 minutes.
4) In another skillet, saute the butternut squash and sweet potato in 1 tablespoon butter. Season lightly with salt and pepper. Allow the vegetables to soften.
5) In a large bowl, combine the butternut squash, sweet potatoes, onions, zucchini, garlic, red pepper flakes and basil leaves. Mix well.
6) Pour the ingredients into the prepared baking pan. Sprinkle the cheese on top.
7) Bake for ~30 minutes, or until vegetables are at the desired consistency and the cheese is melted.
8) Let cool. Serve warm or at room temperature.