Description
This Comforting Butternut Squash Casserole is a perfect cozy night dish featuring roasted butternut squash combined with sautéed onions, garlic, sage, and nutmeg, layered with melted Gruyère cheese and a crunchy breadcrumb topping. It’s a warm, flavorful, and satisfying vegetarian casserole ideal for fall and winter evenings.
Ingredients
Scale
Butternut Squash
- 1 large Butternut Squash (peeled and cubed)
- 2 tablespoons Olive Oil
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Seasoning & Aromatics
- 2 tablespoons Butter (or extra olive oil for vegan option)
- 1 medium Yellow Onion (chopped)
- 3 cloves Garlic (minced)
- 4 leaves Fresh Sage (or 1 1/3 teaspoons dried sage)
- 1/4 teaspoon Ground Nutmeg (a pinch is enough)
Toppings
- 1 cup Gruyère Cheese (shredded, or mozzarella or cheddar)
- 1/2 cup Breadcrumbs (optional, gluten-free if needed)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the rack in the middle to ensure even roasting.
- Roast Butternut Squash: Peel and cube the butternut squash. Toss the cubes in olive oil, salt, and freshly ground black pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
- Sauté Aromatics: In a skillet, melt butter and olive oil together. Add chopped yellow onion and sauté until soft and translucent. Then add minced garlic and fresh or dried sage, cooking until fragrant, about 1-2 minutes.
- Combine Ingredients: In a large bowl, combine the roasted butternut squash with the sautéed onion mixture. Add ground nutmeg and half of the shredded Gruyère cheese. Stir gently to incorporate all flavors.
- Prepare Casserole Dish: Grease a casserole dish with butter or oil. Pour the squash mixture into the dish evenly. Sprinkle the remaining shredded cheese and breadcrumbs on top to create a flavorful crust.
- Bake Casserole: Bake in the preheated oven at 375°F (190°C) for 20–25 minutes until the cheese is melted, bubbly, and golden brown on top.
- Rest and Serve: Allow the casserole to rest for 5–10 minutes to set. Garnish with fresh sage leaves if desired before serving warm.
Notes
- You can substitute Gruyère cheese with mozzarella or cheddar if preferred or to accommodate dietary restrictions.
- Use gluten-free breadcrumbs to make the casserole gluten-free.
- For a vegan version, replace butter with extra olive oil and omit cheese or use plant-based cheese alternatives.
- Adjust seasoning to taste, especially salt and pepper.
- Letting the casserole rest after baking helps it firm up for easier serving.
