Hey there, friends!
Are you in the mood for some comfort food? I’ve got a cozy recipe just for you!
Today, I’m excited to share my delicious butternut squash casserole.
It’s warm, creamy, and packed with flavor. Perfect as a side dish or even a main course!
Trust me, this dish will make your taste buds dance.
Let’s dive in and get cooking!
Possible Ingredient Alternatives
Whipping or double cream can be replaced with full-fat coconut milk for a dairy-free option. This substitution maintains the creamy texture while adding a subtle coconut flavor that complements the squash. Use an equal amount of coconut milk and reduce the cooking time slightly to account for its lower fat content. For a lower-fat alternative, Greek yogurt can be used, though it may result in a tangier flavor. Butternut squash can be substituted with sweet potatoes or pumpkin for similar texture and nutritional value. These alternatives offer comparable sweetness and color, requiring minimal adjustments to cooking time. Mature white Cheddar cheese can be swapped with nutritional yeast for a vegan option, providing a cheesy flavor and B-vitamins. Use about 1/4 cup of nutritional yeast and adjust to taste. For those who consume dairy, Gruyère or Gouda cheese can offer interesting flavor variations while maintaining the dish’s creamy, savory profile.
| Preparation Time | 20-30 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 70-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 40-50 g
- Fat: 140-160 g
- Carbohydrates: 80-90 g
Ingredients
- 400 ml whipping or double cream (about 1 3/4 cups, avoid single or half and half cream)
- 2 bay leaves
- A handful of thyme sprigs
- 1 crushed garlic clove
- 1/2 teaspoon ground nutmeg
- 1 tablespoon butter
- 2 pounds thinly sliced butternut squash, peeled
- 100 grams grated mature white cheddar cheese (approximately 1 cup)
Step 1: Prepare the Herb and Garlic Infused Cream
Preheat your oven to 350°F (180°C).
In a saucepan, mix together heavy cream with a pinch of nutmeg, a crushed garlic clove, thyme sprigs, and bay leaves.
Bring this mixture to a gentle boil over medium heat.
Once it reaches a boil, take it off the heat and allow the flavors to infuse for 10-15 minutes.
Step 2: Prepare the Butternut Squash
While the cream is infusing, peel, deseed, and slice a large butternut squash.
Ensure the slices are uniform in size to promote even cooking.
Butter a large, shallow ovenproof dish thoroughly.
Step 3: Layer the Squash and Add Cream
Layer half of the sliced butternut squash in the prepared dish.
Pour half of the herb and garlic infused cream over this first layer of squash.
Add the second half of the butternut squash slices on top, then cover with the remaining cream.
Step 4: Initial Baking
Cover the dish tightly with tin foil and place it in the preheated oven.
Bake at 350°F (180°C) for 30 minutes.
This step will soften the squash and allow the flavors to begin melding together.
Step 5: Uncover, Add Cheese, and Finish Baking
After 30 minutes, remove the foil and sprinkle grated cheese evenly over the top of the butternut squash layers.
Return the dish to the oven and bake uncovered for an additional 20-30 minutes.
You’ll know it’s ready when the cheese is melted, golden, and the cream is bubbling around the edges.
Step 6: Serve
Once finished, remove the dish from the oven and allow it to cool slightly before serving.
Enjoy your richly flavored butternut squash gratin!
