Autumns Embrace Creamy Butternut Squash Casserole with Gruyère Crumb

Recipe Introduction

Craving Comfort?

Fancy a bit of sunshine on a plate? Have you ever craved something utterly comforting, something that just screams autumn? I've got just the ticket! This Creamy Butternut Squash Casserole is pure delight.

It's subtly sweet, satisfyingly savory, and guaranteed to warm you from the inside out. Honestly, it's like a hug in a dish!

A Slice of Autumn

This Squash Casserole is a modern take on a classic American comfort food. It's got that traditional cozy vibe, but with a slightly posh twist thanks to the Gruyère.

Perfect for a simple weeknight dinner or as a show-stopping Butternut Squash Holiday Side Dish at your next gathering. It’ll serve about 6-8 people and takes around 1 hour 15 minutes to whip up.

A Healthy Indulgence

This Baked Butternut Squash dish isn't just delicious, it's also packed with goodness! Butternut squash is full of vitamins. Think of it as a guilt-free way to enjoy a Creamy Vegetable Casserole .

This Butternut Squash Gruyere Casserole is totally perfect for Thanksgiving, you know, when you want something a bit special, and it's amazing as Vegetarian Main Dishes .

What really sets this Autumn Casserole Recipes apart is the combination of creamy sweetness from the squash and the salty, nutty crunch from the Gruyère crumb.

Let's dive into what you'll need to make this magic happen. First up: The star of the show, the butternut squash, but not only that! We need things for the sauce and that gorgeous topping.

Autumns Embrace Creamy Butternut Squash Casserole with Gruyère Crumb Recipe Card

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Preparation time:30 Mins

Cooking time:45 Mins

Servings:6-8 servings

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.

Nutrition Facts

Calories:350 calories

Fat:20g

Fiber:5g

Recipe Info

Category:Side Dish

Cuisine:American

Let's Get Our Ingredients & Gear Sorted, Shall We?

Ready to make the best Creamy Butternut Squash Casserole ever? First, we need to gather our bits and bobs. Don't worry, it's mostly stuff you probably already have.

My nan always said, "A tidy kitchen, a tidy mind". So, let's get organised before we start this Squash Casserole journey.

Main Ingredients for Autumn's Embrace

Alright, for our star, the Butternut Squash Casserole , here's the lowdown:

• Butternut Squash: We need 1 large squash (about 2 lbs / 900g ). Make sure it feels heavy for its size. The skin should be firm and a deep tan colour. That's how you know it's a good'un!
• Olive Oil: 2 tablespoons (30ml) . Nothing fancy, just your everyday stuff.
• Salt: 1 teaspoon (5g) .
• Black Pepper: ½ teaspoon (2g) .
• Fresh Sage: 1 tablespoon , chopped (optional). I reckon it adds a little something special.

For our creamy sauce, because this is a Creamy Butternut Squash after all:

• Unsalted Butter: 4 tablespoons (56g) . Get the good stuff, it makes a difference!
• Yellow Onion: 1 medium, finely chopped (about 1 cup ).
• Garlic: 2 cloves, minced.
• All-Purpose Flour: 3 tablespoons (24g) .
• Vegetable Broth: 3 cups (720ml) . I prefer broth to stock, but stock works fine.
• Heavy Cream: 1 cup (240ml) . Makes it so lush, doesn't it?
• Nutmeg: ½ teaspoon (1g) . Freshly grated if you can, the flavour is amazing!
• Salt: ½ teaspoon (2.5g) .
• Black Pepper: ¼ teaspoon (1g) .
• Grated Parmesan Cheese: ¼ cup (25g) . Adds a lovely salty note.

And finally, that Butternut Squash Gruyere Casserole topping:

• All-Purpose Flour: ½ cup (60g) .
• Light Brown Sugar: ¼ cup (50g) , packed.
• Salt: ¼ teaspoon (1g) .
• Unsalted Butter: 4 tablespoons (56g) , cold and cubed. Keep it cold, that's key!
• Grated Gruyère Cheese: ½ cup (50g) . Proper Gruyère melts beautifully.

Seasoning & Flavour Boosters

This Thanksgiving Casserole Recipe needs the right balance. For essential spices, a touch of nutmeg is a must. It brings out the squash's sweetness.

For flavor enhancers, fresh sage adds a lovely aroma. Don't have sage? Thyme works a treat too.

Essential Kitchen Kit

Right, onto the kit. You'll need:

• Baking sheet for roasting the squash.
• A big pot or Dutch oven for the sauce.
• A 9x13 inch baking dish for assembling the Baked Butternut Squash .
• Food processor or pastry blender (for the crumb, but hands work fine too! )

Honestly, nothing too fancy. If you don't have a food processor, just use your fingers to rub the butter into the flour for the crumb.

Makes you feel like Mary Berry, you know? Making this Creamy Vegetable Casserole is easier than you think!

Cooking Method: Baked Creamy Butternut Squash Casserole Bliss!

Alright, let's talk about making the most glorious Creamy Butternut Squash Casserole you've ever tasted. Honestly, I've messed this up a few times, so I've learned a thing or two.

Trust me, it's easier than it looks. Think of it as a hug in a dish – perfect for those Autumn Casserole Recipes !

Prep Steps: Mise en Place Magic!

• Essential mise en place: First things first, let's get organised. Peel, seed, and cube that butternut squash. Chop the onion, mince the garlic, grate the cheese. Seriously, prep everything before you even think about turning on the hob. You know?
• Time-saving organization tips: Get your oven preheating and your baking dish ready. It really is a big time saver later. Get those ingredients measured out, too. You'll thank me later, my friend.
• Safety reminders: Watch those fingers when cubing the squash. That baby is hard to chop. Always use a stable cutting board and a sharp knife. Remember kids, safety first!.

Step-by-Step Process: Easy Peasy Casserole

1. Roast the Squash: Preheat the oven to 400° F ( 200° C) . Toss squash with olive oil, salt, pepper, and sage. Roast for 25- 30 minutes , until tender and slightly caramelized.
2. Sauté the Aromatics: Melt butter in a large pot over medium heat. Sauté onion for 5 minutes, until softened. Add garlic and cook for 1 minute more.
3. Create a Roux: Whisk in flour and cook for 1- 2 minutes , stirring constantly, until a paste forms. Don't burn it!
4. Simmer the Sauce: Gradually whisk in vegetable broth until smooth. Simmer for 5 minutes , stirring occasionally, until slightly thickened.
5. Add Cream and Parmesan: Stir in heavy cream, nutmeg, salt, pepper, and Parmesan cheese. Simmer for 2 minutes , until heated through.
6. Combine and Top: Gently fold the roasted squash into the creamy sauce. Pour into a baking dish and sprinkle with Gruyère crumb topping.
7. Bake to Golden Perfection: Bake in the preheated oven for 20- 25 minutes , until the topping is golden brown and the casserole is bubbly.

Pro Tips: Level Up Your Casserole Game

• Expert Technique: Use cold butter for that crumble! Cold butter is key for a crispy, not soggy, topping, you know.
• Common Mistake: Don't overcrowd the baking sheet when roasting the squash. You want caramelized edges, not steamed squash.
• Make-Ahead Option: Assemble the casserole ahead of time, but don't bake it. Cover and refrigerate for up to 24 hours. Add a few minutes to the baking time. That way it is easy and ready for the dinner.

So there you have it! Your Butternut Squash Gruyere Casserole is ready to steal the show. It's also a great Vegetarian Main Dishes , just saying.

Honestly, this Thanksgiving Casserole Recipe will make everyone at the table a little bit happier.

Recipe Notes for your Creamy Butternut Squash Casserole

Right, so you're about to make this belting Creamy Butternut Squash Casserole. Before you dive in, a few pointers to make sure it's pure perfection.

Honestly, this dish is a game-changer. It is a superb Thanksgiving Casserole Recipe. Let's make sure you nail it, shall we?

Serving Suggestions: Get Your Grub On!

Think about how you're going to plate this beauty. A dollop of sour cream? Maybe a sprig of fresh thyme? Plating matters!.

As for sides, what goes well with a Creamy Butternut Squash delight? Roasted Brussels sprouts with balsamic glaze are banging.

A classic cranberry sauce is always a winner too, innit?. Pair with a crisp Sauvignon Blanc. Perfect for any Autumn Casserole Recipes, really.

Storage Tips: Keep it Fresh!

Got leftovers? Lucky you! This squash casserole keeps well. Pop it in the fridge for up to 3 days, in an airtight container.

To reheat, a low oven works best, 300° F ( 150° C) until warmed through. You can also microwave it, but it might not be as good.

Freezing this Butternut Squash Casserole is also an option. Portion it out, and it will last for up to 2 months.

Just remember to thaw it properly before reheating.

Variations: Put Your Own Stamp On It!

Want to mix it up? Go for it! For a vegetarian main dishes, this Creamy Butternut Squash really is a winner.

To make it gluten-free, just ensure your flour is gluten free when making the sauce. For a dairy-free option, you can use cashew cream or coconut cream, but be warned, it will alter the flavour a bit.

Also, consider swapping out the Gruyère for other kinds of cheese like cheddar to make a Butternut Squash Gruyere Casserole.

. Get creative!.

Nutrition Basics: Goodness in Every Bite

Alright, so this Creamy Butternut Squash Casserole is tasty and relatively healthy. Butternut squash is packed with vitamins, you know? Vitamin A and C, loads of fibre.

Remember though, this isn't a kale smoothie!. With creamy sauce and cheese, it’s a treat, not a diet food. A good balance of flavour and goodness - winner winner!.

Enjoy this baked butternut squash sensation!. It's absolutely beautiful as Butternut Squash Holiday Side Dish or center piece!.

So there you have it. Your guide to making this Creamy Vegetable Casserole a triumph. Don't be afraid to experiment. Enjoy!. Honestly, this is such a versatile recipe that it never disappoints.