Your family will love this golden, bubbly side dish. It’s hard to resist going back for “just one more” helping! Squash replaces half of the dairy and mustard adds zing and extra colour. Goes great with ham.
Preheat oven to 375ºF.
Cut squash into 4 inch pieces, skin on, and boil until flesh is tender then drain. When cool enough to handle, scrape flesh from rind. Mash with a fork until somewhat smooth.
Peel potatoes and slice 1/8 inch thick.
In a large, heavy bottomed saucepan, melt butter and sauté onions, garlic and thyme over medium high heat until onions begin to caramelize.
Add cornstarch and stir to coat garlic and onions.
Add milk and whisk until thickened.
Add squash, German mustard, honey and remaining seasonings.
Layer potatoes in pan, coating with mustard squash sauce after each layer.
Sprinkle yellow mustard seed over casserole.
Bake, covered for the first 25 minutes, then remove foil and bake another 15 minutes or so until the top is golden and crispy.
You may use flour instead of cornstarch if you don’t require a gluten-free dish, but I like the consistency the cornstarch provides. Substitute canola oil for butter and coconut milk for cow’s milk for a vegan dish.
Serving Size 3/4 cup (175 ML)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.