Creamy Squash Casserole

  • Difficulty: Medium
  • 50 minutes
  • 4 servings

Impress your guests with this yummy casserole. The delicious, cheesy Gruyere crust hides the tender butternut squash. The squash is bathed in a mixture of milk and heavy cream which makes this dish a creamy and hearty delight.

Ingredients Needed for Creamy Squash Casserole

1 tablespoon olive oil
1 onion, diced
1 tablespoon vegetable oil
2 garlic cloves, halved
5 fresh sage leaves
1 cup heavy cream
½ cup milk
2 tablespoons of whole grain dijon mustard
1 pound butternut squash, sliced
1 cup gruyère, shredded

How to Cook Creamy Squash Casserole

  1. Heat the olive oil in a skillet over low heat and cook the onion until tender. Set it aside.
  2. For the heavy cream mixture:
    Heat the vegetable oil in a skillet over low heat, add the garlic and sage leaves. Add the heavy cream and milk while stirring. Simmer for 2-3 minutes, then remove the sage leaves and garlic pieces.
  3. Season with salt and pepper and remove from heat. Add the whole grain mustard and stir.
  4. For the casserole:
    Place the squash slices in a baking dish. Arrange them so they overlap, in two rows. Add the cooked onion, pour in the heavy cream mixture, and spread the shredded cheese on top.
  5. Cover with aluminum foil and bake for 30 minutes at 360⁰F/180⁰C.

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