Perfectly warming, comforting and delicious, this butternut squash casserole is a terrific, gluten-free alternative to a traditional bread-based stuffing recipe for the holiday table, or simply a fantastic, seasonal “everyday” type of recipe to prepare if you're looking for a delicious new way to transform butternut squash!Ī Butternut Squash Casserole Recipe Layered with Seasonal Ingredientsīecause I love both sweet and savory elements in this butternut squash casserole, I combine medium size cubes of butternut squash with cubes of fresh apples plus a touch of pure maple syrup, and then roast those together just until tender. I layered it with lots of sweet-savory and earthy ingredients such as apples roasted alongside of the butternut squash, plus caramelized sweet sausage, fennel and onions, and a sprinkle of Gruyere cheese, making it a terrific option to serve as a casual weeknight meal, or as an offering fit for the holiday table. This year, I was craving something a little different, a recipe that went more in the direction of a casserole, so I created my butternut squash casserole recipe brimming with loads of fall flavor. We even like to enjoy it roasted up and mashed until smooth, served as a vibrant alternative to mashed potatoes. Squash is so incredibly versatile and quite easy to cook with, not to mention healthy and gloriously colorful!īutternut squash is a very popular variety of squash and one of my personal favorites, as I use it in many of my seasonal soups or as a component in a hot, savory dip. Since fall is my favorite season, I love to create cozy, comforting and nourishing recipes centered around various types of squash.
I find it a total joy and wonderful culinary challenge to come up with new, seasonal recipes each year that make use of the ingredients that happen to be bountiful at any given time. Prepared with cubed and roasted butternut squash and apples that are layered with sweet sausage, caramelized fennel and onions, plus a sprinkle of melted Gruyere cheese, this festive dish is the epitome of autumn! What I am not responsible for is when people argue that it’s gone before seconds.My butternut squash casserole is warming and cozy, filled with fall colors and lots of earthy flavors. Now, now, I understand that the Holidays are for splurging, feasting and devouring – trust me, this one will be devoured at your next Holiday gathering or meal. I’ll bet kids won’t even realize they’re actually eating a vegetable ( my husband didn’t). I’ve conquered and perfected this recipe three times and I love it even more than I did the last. * Tip: these make perfect 1-2 serving sized portions, and are a visually appealing dish for any gathering! But if you don’t, it’s really not that big of a deal.ĭon’t believe my hype? Rather than making an entire dish, dip your toes in the water by simply halving the acorn squash (remove the seeds), dousing them with butter, cinnamon, nutmeg, and some honey, baking them then topping them off with a crushed pecan and walnut streusel. The onnnnly downside is if you don’t rush the cooked, mashed squash through a cheese cloth…it can get watery. The cinnamon and nutmeg really make this earthy, flavorful squash, so it really doesn’t take much to make this dish sweet enough to beat the sweet potato. Plus, if you can’t have SP ( or you’re avoiding the starches – I get it) you definitely won’t feel like you’re giving up anything. Honestly, once all is said and done you won’t even be able to tell the difference between the squash and sweet potato. YUP, a Holiday classic and all-time fav for so many…DUPED! That’s a word, right? Introducing a sweet potato casserole alternative using ACORN SQUASH.
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