Slow-Cooker Squash and Cornbread Casserole with Toasted Pecans, 11/15/11


      Chef Mark Elliotte

      Of The Big Rock Bistro

      Serves 8

      1/2 cup sliced mushrooms

      1/2 cup turkey or chicken broth

      1- 8 oz container sour cream

      1 1/2 pounds yellow squash, cut into 1/2 inch dice

      1 table spoon olive oil

      1 cup chopped onion

      1/2 cup diced celery

      1 cup diced carrot

      1 cup whole kernel corn

      1 1/2 cups cornbread, crumbled

      1/4 cup butter, melted

      1/2 cup toasted chopped pecans

      2 teaspoons dried sage

      TO PREPARE: In a medium skillet over medium high heat add the olive oil and the mushrooms, onions, celery and carrot. Cook 5 minutes or until the vegetables are slightly browned. Remove and cool.

      In a bowl combine cooked vegetable mixture, corn, squash, broth and sour cream, stirring gently to coat. Spoon vegetable mixture into a lightly greased 4-quart slow cooker. Combine cornbread, butter, pecans, and sage. Spoon mixture over vegetables. Cover and cook on low for 5 hours.