Butternut Squash Casserole With Garlic And Herbs
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Here, in the recipe aisle, we’re about to dive into the world of the buttery goodness that is butternut squash casserole. Get ready to make the perfect addition to your Thanksgiving spread!
Let’s break down the ingredients into bites: We’ve got the cubed butternut squash, sautéed leeks, and celery. Our secret ingredient? Garlic, sage, and rosemary – sautéed together to create an aroma that’ll make you drool. Don’t forget the wine! It adds a touch of elegance to our dish. Then comes the bread, soaked in a blend of vegetable broth and the sautéed mix.
Now, let’s talk assembly! In a baking dish, we’ll layer the bread mixture, butternut squash, pearl onions, and a few sage leaves. Top it all off with a drizzle of olive oil.
Into the oven it goes, until the bread is golden brown and the casserole is bubbling with buttery goodness. Just when you think it can’t get any better, we add the finishing touches: dried cranberries and fresh parsley. It’s a feast for your taste buds!
Printable Recipe
Ingredients
- 4 cups cubed butternut squash
- 1 cup sautéed leeks
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup white wine
- 4 cups bread, cubed
- 2 cups vegetable broth
- 1 cup pearl onions
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, chopped
Instructions
- 1. Preheat the oven to 375 degrees Fahrenheit.
- 2. In a skillet, sauté leeks, celery, garlic, sage, and rosemary until fragrant.
- 3. In a large bowl, combine cubed butternut squash with the sautéed mixture.
- 4. Soak the bread in a blend of vegetable broth and the sautéed mix.
- 5. In a baking dish, layer the soaked bread mixture, butternut squash, pearl onions, and sage leaves.
- 6. Drizzle olive oil over the top.
- 7. Bake in the oven until the bread is golden brown and the casserole is bubbling.
- 8. Remove from the oven and garnish with dried cranberries and fresh parsley before serving.
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