Cheesy Butternut Squash Bake
Sometimes in the middle of winter, we simply need a recipe that says “let’s enjoy all the comfort foods tossed together in one casserole dish.” Roasted squash, caramelized onions, a quick creamy white sauce, crispy breadcrumbs, and two of our favorite cheeses create a dish that is just as perfect for a cozy night in as it is for entertaining.
Ingredients
1 medium butternut squash, halved lengthwise and seeded
1 teaspoon olive oil
Kosher salt
4 tablespoons butter
1 small onion, halved and sliced
2 garlic cloves, sliced
¼ cup all-purpose flour
1 cup heavy cream
¼ cup pecan pieces
¼ cup breadcrumbs
2 teaspoons fresh rosemary, finely chopped
½ cup Roth Grand Cru (or gruyère), finely shredded
½ cup Saxon Creamery’s Saxony Alpine Style Cheese (or gruyère), finely shredded
Directions
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Rub both halves of the squash with olive oil and sprinkle on all sides with salt. Roast the squash cut-side down until tender but still firm, about 30 minutes. Remove the peel and slice the squash into ½-inch pieces.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and ½ teaspoon salt. Sauté 2 minutes, until fragrant. Add the garlic, and cook until the onions are slightly caramelized, about 5–6 minutes. Remove from heat. Add the flour and stir until the onions are coated. Add the cream and stir until thickened.
In a small bowl, combine the pecan pieces, breadcrumbs, rosemary and ½ teaspoon of salt. Set aside.
Increase oven temperature to 425 degrees F. In a small casserole dish or 9x9 pan, layer half the squash. Top with the cream mixture followed by half the shredded cheese. Layer on the rest of the squash followed by the breadcrumb mixture and the remaining cheese. Bake until browned, about 20 minutes.
Serve warm as a side dish or with crackers or crostini as an appetizer.
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