Ingredients:
- 1 large butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
- 2 tablespoons olive oil (30ml)
- 1 teaspoon kosher salt (5g)
- ½ teaspoon black pepper (2g)
- 1 tablespoon fresh sage, chopped (optional)
- 4 tablespoons unsalted butter (56g)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour (24g)
- 3 cups vegetable broth (720ml)
- 1 cup heavy cream (240ml)
- ½ teaspoon nutmeg (1g)
- ½ teaspoon salt (2.5g)
- ¼ teaspoon black pepper (1g)
- ¼ cup grated Parmesan cheese (25g)
- ½ cup all-purpose flour (60g)
- ¼ cup packed light brown sugar (50g)
- ¼ teaspoon salt (1g)
- 4 tablespoons unsalted butter, cold and cubed (56g)
- ½ cup grated Gruyère cheese (50g)
Instructions:
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and sage (if using). Spread in a single layer on a baking sheet. Roast until tender and slightly caramelized, about 25-30 minutes.
- Melt butter in a large pot over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Whisk in flour and cook for 1-2 minutes, stirring constantly, until a paste forms.
- Gradually whisk in vegetable broth until smooth. Bring to a simmer, then reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Stir in heavy cream, nutmeg, salt, pepper, and Parmesan cheese. Simmer for 2 minutes more, until heated through.
- Gently fold the roasted squash into the creamy sauce.
- In a medium bowl, combine flour, brown sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in Gruyère cheese.
- Pour squash mixture into the prepared baking dish. Sprinkle evenly with the Gruyère crumb topping. Bake in preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let cool for a few minutes before serving the Creamy Butternut Squash Casserole.