Description
A creamy, savory casserole with roasted butternut squash, aromatic herbs, and a crispy topping.
Ingredients
Scale
For the Crust:
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 20 minutes until tender.
- Sauté onion and garlic until soft. Add thyme and nutmeg, cook for 1 minute.
- Combine roasted squash, onion mixture, vegetable broth, and cream in a bowl. Mash slightly. Stir in half the cheese. Transfer to a baking dish.
- Top with breadcrumbs and remaining cheese. Bake for 25-30 minutes until golden and bubbly.
Notes
You can customize the seasonings to taste.