Butternut Squash Casserole
Ingredients
-
2
cups
cubed butternut squash
-
2
tablespoons
extra-virgin olive oil
-
1
heaping cup
chopped leeks
-
2
stalks
celery
-
¼
cup
dry white wine
-
3
cloves
garlic
-
¼
cup
chopped fresh sage
-
2
teaspoons
minced fresh rosemary
-
5
cups
cubed sourdough bread
-
1½
cups
vegetable broth
-
8
tiny
pearl onions
-
¼
cup
dried cranberries
-
¼
cup
chopped fresh parsley
-
to taste
sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 25 minutes.
- Reduce the oven heat to 350°F and grease a baking dish.
- In a skillet, heat olive oil and sauté leeks and celery until translucent.
- Add garlic, sage, and rosemary, and stir for 30 seconds.
- Deglaze with wine, then stir in the bread and vegetable broth until coated.
- Transfer the mixture to the baking dish, drizzle with remaining broth, and layer with butternut squash, pearl onions, and sage leaves.
- Drizzle with olive oil and bake for 20 to 25 minutes until golden brown.
- Top with cranberries and parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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