I saw a recipe for a squash casserole just before Christmas that I thought I'd like to try.
However, by the time the casserole made it into the oven it was completely different than the recipe that had caught my interest.
I've made my version twice now but the second time I roasted the squash instead of boiling it which added even more flavour.
Everyone enjoyed it at the New Year's Poltluck we attended
so I'm sharing the recipe with all of you.
- 1 large butternut squash
- 1-2 tablespoons olive oil
- salt and pepper
- 2 carrots coarsely grated
- 2-3 large leeks (1 1/2 cups thinly sliced)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 bunch fresh sage leaves
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk or light cream
- 1 envelope chicken boullion
- 1/4 cup white wine
- salt to taste
- generous sprinkle of seasoned pepper ( like Montreal steak spice)
- sage - 1/4 teaspoon dry or a small handful juliened fresh sage
- 1 cup fresh bread crumbs
- 1/2 cup crushed cracker crumbs (I used Vinta crackers)
- 1/4 cup melted butter
- 1/4 tsp. dry sage
- Cut off top and bottom end of squash.
- Using a potato peeler, peel squash.
- Cut squash in half, scoop out and discard seeds and stringy bits with a spoon.
- Cut squash into 1 inch cubes.
- Toss with olive oil, salt and pepper
- Cover a baking sheet with parchment paper, turn squash onto pan and roast for 15 minutes at 400 º oven or until squash is just barely fork tender. Do not over bake as the squash will be too soft otherwise.
- Cook grated carrots until barely tender and drain.
- Prepare leeks. Cut each leek lengthwise (not all the way through) and hold under running water to wash out any sand.
- Place leeks on cutting board and cut into halves. Slice thinly into 1/2 circles.Discard dark green ends.
- Wash sage and cut into thin julienne pieces.
- In a frying pan, heat butter and oil and add sliced leeks and about 1/3 cup fresh sage.
- Saute' at medium high heat until tender and just starting to brown, stirring frequently.
- Meanwhile, start sauce.
- Melt butter in microwavable bowl and add flour. Mix well.
- Add milk, a little at a time, stirring well with a whisk.
- Microwave on high for 1-2 minutes at a time, whisking well after each interval.
- When sauce is thick, add boullion, sage and white wine, whisking well.
- Season with salt and seasoned pepper to taste.
- Place squash, carrots and leeks into a glass or ceramic 9x13" pan and pour sauce over. Gently fold ingredients together until mixed.
- For topping, mix crumbs and butter with seasonings and sprinkle over squash.
- Bake at 350º for 30 minutes or until casserole bubbles.
- Serves 8.
* The original recipe called for cream of chicken soup and sour cream as the sauce so you can use that if you are short of time.