Reduce the oven heat to 350☏ and lightly grease or spray a 7.5x10-inch (or similar) pan with olive oil.Place the butternut squash cubes on the pan and toss with a drizzle of olive oil and generous pinches of salt and freshly ground black pepper. Preheat the oven to 400☏ and line a baking sheet with parchment paper.If you love this butternut squash casserole, try one of these squash recipes next:įor more delicious fall recipes, check out this post! Don’t forget the pumpkin pie for dessert! Of course, if you have leftovers, they’re great for lunch the next day. It would fit in perfectly next to classic side dishes like mashed potatoes, green bean casserole, and sweet potato casserole. Pair it with your favorite protein, or serve in place of the traditional stuffing at your Thanksgiving dinner. It would also be delicious with my Pear Salad or Shredded Brussels Sprouts Salad or a bowl of soup such as my Cream of Mushroom Soup, Wild Rice Soup, or Cauliflower Soup.īut if you make this recipe, I think it’s more likely that you’ll serve it as a dinner side dish. I love this butternut squash casserole so much that I’ve eaten it for lunch every day this week! To make my meal a little heartier, I serve it with my creamy Parsnip Puree. Top it with the dried cranberries and more herbs, and serve!īutternut Squash Casserole Serving Suggestions Add a final drizzle of olive oil, and bake the casserole at 350° until the top is nicely golden brown. Next, bake! Layer the bread mixture into a casserole dish, drizzle on more broth, and dot the roasted butternut squash, pearl onions, and whole sage leaves on top. Deglaze the pan with the wine, and stir in the bread and a cup of vegetable broth. Then, stir in the garlic, along with some chopped sage and rosemary. While it cooks, sauté the leeks and celery. To make this recipe, you’ll start by roasting the squash. Vegetable broth adds moisture, olive oil adds richness, and salt and pepper make all the flavors pop.įind the complete recipe with measurements below. Dried cranberries – I sprinkle them on after the casserole bakes so that they stay soft and red.Fresh sage, rosemary, and parsley – Their earthy flavors make this casserole taste like fall!.They add a gorgeous pop of color to this dish! Pearl onions – Use red ones if you can find them.Garlic – It adds sharp depth of flavor.
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