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Butternut squash casserole with brown butter sage and a crisp pecan crumb in a white baking dish

Butternut Squash Casserole With Brown Butter and Sage

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Roasted butternut squash folded with caramelized onion, brown butter sage, cream, sour cream and Gruyere, then finished with a crisp pecan crumb. The squash roasts before it meets the dairy, so the casserole sets creamy instead of watery.

  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 3 pounds butternut squash, peeled, seeded and cut into 3/4 inch cubes (about 8 cups)
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons fine salt, divided
  • 1/2 teaspoon black pepper, divided
  • 8 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 12 fresh sage leaves, thinly sliced, plus 6 small leaves for the top
  • 3/4 cup heavy cream
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 cup shredded Gruyere cheese
  • 1/2 cup freshly grated parmesan cheese, divided
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup panko breadcrumbs
  • 1/2 cup finely chopped pecans

Instructions

  1. Heat the oven to 400 degrees F. Toss the squash cubes with the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper on a large rimmed baking sheet. Spread them in one layer and roast for 25 to 30 minutes, turning once, until the edges caramelize and a knife slides in easily.
  2. While the squash roasts, melt 2 tablespoons of the butter in a skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and golden at the edges. Stir in the garlic for 30 seconds, then scrape the mixture into a large mixing bowl.
  3. Melt the remaining 6 tablespoons of butter in the same skillet over medium heat. Add the sliced sage and cook, swirling the pan, for 2 to 3 minutes until the butter smells nutty and turns amber with brown flecks. Pour 4 tablespoons of this brown butter over the onions and reserve the rest in the pan.
  4. Whisk the heavy cream, sour cream, eggs, maple syrup, nutmeg, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in a medium bowl until smooth. Stir in the Gruyere and half of the parmesan.
  5. Add the roasted squash to the onion bowl. Mash about one third of the cubes with a fork, leaving the rest whole. Pour the cream mixture over the squash and fold gently until every cube is coated.
  6. Transfer the mixture to a greased 9 by 13 inch baking dish and smooth the top. Stir the panko, pecans and remaining parmesan into the reserved brown butter in the skillet, then scatter the crumb evenly over the casserole. Arrange the whole sage leaves on top.
  7. Lower the oven to 375 degrees F. Bake for 28 to 32 minutes, until the crumb is deep golden, the edges bubble and the center has only a slight jiggle.
  8. Rest the casserole for 15 minutes before serving. The filling finishes setting as it stands, and the portions scoop cleanly with their crumb caps intact.
  • Author: Chef Jordan
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes

Nutrition

  • Serving Size: 1
  • Calories: 335
  • Sugar: 6
  • Sodium: 390
  • Fat: 23
  • Saturated Fat: 11
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 24
  • Fiber: 4
  • Protein: 8
  • Cholesterol: 85

Find it online: https://cookaza.com/butternut-squash-casserole/