Description
This comforting Butternut Squash Casserole is perfect for cozy nights, featuring tender roasted butternut squash combined with aromatic sautéed onions, garlic, and sage, topped with melted Gruyère cheese and a crispy breadcrumb crust. It’s a delicious and hearty side or main dish that brings warmth and rich flavors to your table.
Ingredients
Scale
Vegetables and Aromatics
- 1 large Butternut Squash (peeled and cubed)
- 1 medium Yellow Onion (chopped)
- 3 cloves Garlic (minced)
- 4 leaves Fresh Sage (or 1 1/3 teaspoons dried sage)
Oils and Fats
- 2 tablespoons Olive Oil
- 2 tablespoons Butter (or extra olive oil for vegan option)
Seasonings
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Ground Nutmeg
Dairy and Toppings
- 1 cup Gruyère Cheese (shredded, or substitute mozzarella or cheddar)
- 1/2 cup Breadcrumbs (optional, gluten-free if needed)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and position the oven rack in the middle to ensure even roasting of the squash.
- Prepare and Roast Butternut Squash: Peel and cube the butternut squash into roughly even pieces. Toss the cubes with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Spread them evenly on a baking sheet. Roast in the oven for 25 to 30 minutes until tender and slightly caramelized.
- Sauté Aromatics: While the squash is roasting, melt 2 tablespoons of butter (or use olive oil for a vegan option) in a skillet over medium heat. Add the chopped onion and cook until soft and translucent. Then add the minced garlic and fresh sage leaves, sautéing until fragrant, about 1 to 2 minutes.
- Combine Ingredients: Once the squash is roasted, combine it in a large bowl with the sautéed onion, garlic, and sage mixture. Add 1/4 teaspoon ground nutmeg and half of the shredded Gruyère cheese. Stir gently to blend all the flavors together.
- Assemble Casserole: Grease a casserole dish lightly with butter or oil. Pour the squash mixture into the dish, spreading evenly. Top with the remaining shredded cheese and sprinkle the breadcrumbs evenly over the top if using.
- Bake the Casserole: Lower the oven temperature to 375°F (190°C) and bake the assembled casserole for 20 to 25 minutes. Bake until the cheese is melted, bubbly, and golden brown on top and the breadcrumbs form a crispy crust.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes. This helps the casserole set for easier serving. Garnish with extra fresh sage leaves if desired before serving.
Notes
- You can substitute Gruyère cheese with mozzarella or cheddar based on preference or availability.
- For a vegan version, omit the cheese and use olive oil instead of butter.
- Use gluten-free breadcrumbs if you need the dish to be gluten-free.
- Adjust seasoning to taste, especially salt and pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
