This butternut squash casserole takes winter squash to the next level. Topped with cheese and crispy breadcrumbs, each mouthful boasts a rich flavor and contrasting textures.
Preheat the oven to 200C/400F. Lightly grease a 9 x 13-inch baking dish and set aside.
In a mixing bowl, add the cubed butternut squash, olive oil, salt and pepper. Mix until fully combined.
Transfer onto a large baking sheet and roast for 25 minutes, until tender. Remove from the oven and set aside.
Thaw the spinach then drain all excess liquid.
Heat 1 tablespoon of the butter in a large non-stick pan and place it over medium heat. Once hot, add the onion and cook for 5-6 minutes, until tender. Add the garlic and cook for a further minute.
Reduce the heat and add the thawed spinach. Cook for several minutes, before adding the heavy cream one tablespoon at a time. Stir and cook for 5 minutes, until it has thickened. Add the cooked butternut squash and gently mix until combined.
In a small bowl, whisk together 3 tablespoons of the butter with the panko bread crumbs.
Transfer everything into the baking dish. Sprinkle with the gruyere cheese and parmesan cheese. Mix until gently incorporated. Sprinkle bread crumbs on top.
Bake for 10-15 minutes, until the cheese is bubbling and melted.
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Notes
TO STORE: Store leftover butternut squash casserole in an airtight container in the fridge. The casserole will be good for 3 to 5 days.TO FREEZE: Place portions of the casserole in a shallow container and store it in the freezer for up to 6 months.