This vegetarian Thanksgiving side is one of Betty’s most popular recipes ever! Tender slices of butternut squash are layered with a flavorful garlic-parmesan-panko bread crumb mixture and baked to perfection. The whole thing’s ready in a little over an hour; feel free to prep the dish up to 24 hours before Thanksgiving and then bake right before your meal.
Homemade Creamed Corn in the Crockpot 4 cups frozen corn (1 lb 3 oz family sized bag) 8 oz cream cheese, room temperature 1/2 cup milk 1/2 cup butter 1 tablespoon sugar 1 teaspoon kosher salt 1 teaspoon fresh ground black pepper (plus more for serving) Combine all ingredients in a 3 quart slow cooker, don't worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, then cook an additional hour. Serve with fresh ground black pepper.