- Ground Nutmeg (1/4 teaspoon for a fall flavor boost)
- Butter (2 tablespoons, melted)
- Pecans (1/2 cup, roughly chopped) - For crunchy texture
- Brown Sugar (1 tablespoon) - To add a touch of sweetness
- Pumpkin Pie Spice Mixture (optional, but recommended for autumn flavor)
Make sure to include these ingredients for your Autumn Butternut Squash Casserole recipe to ensure it's packed with flavor and perfectly suited for the season.
Steps
### Autumn Butternut Squash Casserole Recipe
#### Introduction:
Butternut squash is a perfect ingredient to add to your autumn menu, offering a sweet, slightly nutty flavor that pairs wonderfully with a creamy texture. This casserole recipe combines the best of fall flavors into one delicious dish. Follow these easy steps for a hearty and comforting meal.
#### Ingredients:
- 1 large butternut squash (about 2 pounds)
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 2 cups shredded cheddar cheese (or a mix of cheddar and Gouda)
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- Fresh parsley for garnish
#### Equipment:
- Large baking dish (9x13 inches)
- Oven-safe pot or large skillet
- Tongs or a spatula
- Knife and cutting board
#### Step-by-Step Guide:
1. **Preheat the Oven:** Set your oven to 375°F (190°C).
2. **Prepare the Butternut Squash:**
- Cut off both ends of the butternut squash.
- Stand it upright and slice down one side, creating a lid. Scoop out the seeds with a spoon.
- Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 40-50 minutes or until tender when pierced with a fork.
3. **Sauté the Vegetables:**
- While the butternut squash is roasting, heat 2 tablespoons of olive oil in an oven-safe pot over medium heat.
- Add chopped onion and minced garlic. Sauté for about 5-7 minutes or until softened and translucent.
4. **Blend the Squash:**
- Once the squash is tender, remove it from the oven. Let it cool enough to handle safely. Scoop out the flesh and transfer it to a blender or food processor.
- Blend until smooth (you can leave some chunks for texture if you prefer).
5. **Combine Ingredients:**
- Return the sautéed onions and garlic to the pot with 1 tablespoon of olive oil if needed.
- Add the blended squash, heavy cream, and shredded cheese. Stir well until the mixture is creamy and smooth.
6. **Season the Casserole:**
- Mix in salt, pepper, and paprika (if using). Taste and adjust seasoning as necessary.
7. **Assemble the Casserole:**
- Pour the squash mixture into a large baking dish.
- Return the baked butternut squash cut-side up on top of the casserole. This step adds both flavor and an aesthetic appeal to your dish.
8. **Bake:**
- Place the baking dish in the oven and bake for about 25-30 minutes or until bubbly and golden brown.
9. **Garnish and Serve:**
- Remove from the oven and garnish with fresh chopped parsley.
- Let it cool slightly before serving.
#### Tips:
- For a richer flavor, you can add some thyme or sage to the casserole while sautéing the onions.
- If you prefer a lighter version, use half-and-half instead of heavy cream for a smoother finish.
- This dish is perfect for entertaining guests. Consider making it ahead and reheating just before serving.