Patience is key when making this butternut squash casserole, but it’s so worth it! By roasting the squash first, you guarantee that the nutty flavor will really shine once the casserole is ready to eat.
Prep Time:20 minutes
Cook Time:1 hour 45 minutes
Total Time:2 hours 5 minutes
Category:Sides & Sauces
3 pounds butternut squash
1 tablespoon olive oil
6 garlic cloves, minced
3 sprigs fresh thyme, removed
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large eggs
2 tablespoons all-purpose flour
1 1/4 cups half-and-half
2 tablespoons unsalted butter
10 fresh sage leaves
Preheat the oven to 375 degrees F and lightly coat a 9-inch deep-dish pie plate with cooking spray. Line a baking sheet with aluminum foil.
Peel and then slice the butternut squash into large cubes, place on the foil-lined baking sheet, and drizzle with the olive oil. Sprinkle garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper on top. Bake for 45 minutes, until the squash is tender. Remove the squash and lower the oven temperature to 350 degrees F.
Meanwhile, whisk the eggs and ﬂour in a medium bowl to make a thick, smooth mixture. Whisk in the half-and-half and the remaining salt and pepper and set aside.
Combine the squash with the egg mixture and pour into the pie plate. Bake for 1 hour, until golden brown and the center is completely cooked and jiggles slightly.
In a small saucepan, melt the butter over medium-low heat and cook until it has just begun to turn brown—watch closely so it does not burn. Drop in the sage leaves and let them sizzle and soften the outer layer enough to crisp. Pour the melted butter and scatter the sage leaves over squash. Serve.
To make slicing the squash easier, microwave the whole squash for 3 minutes —this will make it easier and safer to slice.