Deep-dish Squash Casserole with Corn Biscuit Topping
Bottom Layer (Squash):
Olive oil, about 1/4 cup
1 large onion, diced
1 tablespoon ground cumin
1 large yellow squash, diced in 1/4" chunks
1 medium-large zucchini (the size of a large cucumber), diced in 1/4" chunks
Salt and pepper to taste.
Heat oil in large skillet. Brown onion. Add cumin and cook for several minutes. Add squash, stirring occasionally. After about 5 minutes, cover and allow to steam for about 8 minutes. Squash can be slightly underdone as it will bake in the oven also. Add salt and pepper to taste. Continue cooking covered or open until squash is almost tender. Pour into 8 x 8 baking dish (or other similar shaped pan).
Top Layer (Corn Biscuit):
1/3 cup cornmeal
1 cup sorghum flour
2/3 cup arrowroot starch
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1 tablespoon cold unsalted butter
1 tablespoon vegetable oil
1/2 cup cream
1/4 to 3/8 cups cold water
Preheat oven to 425 degrees.
Whisk together cornmeal, sorghum flour, arrowroot starch, baking powder, baking soda, xanthan gum, sugar, and salt. Cut the cold butter into small pieces to ease incorporation; then mix it into dry ingredients with a pastry blender. Quickly mix in oil and cream, using a fork. Then add only enough cold water to make a ball. Never add until dough is sticky. Knead in bowl about 5 times. Pat into shape to fit over warm or hot squash layer. Dough can be formed and cut on a floured surface if desired.
Bake at 425 degrees for 12-15 minutes (convection oven: 400 degrees for 13 minutes). Dough will puff and brown. Remove and allow to cool several minutes before serving. Yield: 3-4 main meal servings or 6 side servings. Reheat in oven or microwave.
Alternately, these biscuits can be baked alone on a greased cooking sheet for the same amount of time.
Olive oil, about 1/4 cup
1 large onion, diced
1 tablespoon ground cumin
1 large yellow squash, diced in 1/4" chunks
1 medium-large zucchini (the size of a large cucumber), diced in 1/4" chunks
Salt and pepper to taste.
Heat oil in large skillet. Brown onion. Add cumin and cook for several minutes. Add squash, stirring occasionally. After about 5 minutes, cover and allow to steam for about 8 minutes. Squash can be slightly underdone as it will bake in the oven also. Add salt and pepper to taste. Continue cooking covered or open until squash is almost tender. Pour into 8 x 8 baking dish (or other similar shaped pan).
Top Layer (Corn Biscuit):
1/3 cup cornmeal
1 cup sorghum flour
2/3 cup arrowroot starch
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1 tablespoon cold unsalted butter
1 tablespoon vegetable oil
1/2 cup cream
1/4 to 3/8 cups cold water
Preheat oven to 425 degrees.
Whisk together cornmeal, sorghum flour, arrowroot starch, baking powder, baking soda, xanthan gum, sugar, and salt. Cut the cold butter into small pieces to ease incorporation; then mix it into dry ingredients with a pastry blender. Quickly mix in oil and cream, using a fork. Then add only enough cold water to make a ball. Never add until dough is sticky. Knead in bowl about 5 times. Pat into shape to fit over warm or hot squash layer. Dough can be formed and cut on a floured surface if desired.
Bake at 425 degrees for 12-15 minutes (convection oven: 400 degrees for 13 minutes). Dough will puff and brown. Remove and allow to cool several minutes before serving. Yield: 3-4 main meal servings or 6 side servings. Reheat in oven or microwave.
Alternately, these biscuits can be baked alone on a greased cooking sheet for the same amount of time.
