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
- Heat the olive oil in a skillet over low heat and cook the onion until tender. Set it aside.
- 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.
- Season with salt and pepper and remove from heat. Add the whole grain mustard and stir.
- 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.
- Cover with aluminum foil and bake for 30 minutes at 360⁰F/180⁰C.