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Recipe

Roasted Butternut Squash & Caramelized Onion Casserole

Featured in our 2019 Thanksgiving Guide

Servings: ten to twelve.

Roasting the squash gives it a deep, sweet flavor and makes its thick skin easier to peel.

Ingredients

  • 2-1/2 lb. butternut squash
  • 1/4 cup olive oil; more for coating the squash
  • 4 cups sliced onion
  • 2 tsp. finely chopped garlic
  • 3 large eggs
  • 3 large egg yolks
  • 1-1/2 cups heavy cream
  • 1 Tbs. plus 1 tsp. chopped fresh thyme
  • 1/4 tsp. ground nutmeg
  • 1 Tbs. kosher salt
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on twelve servings
  • Calories (kcal) : 240
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 160
  • Sodium (mg): 660
  • Carbohydrates (g): 12
  • Fiber (g): 2
  • Protein (g): 4

Preparation

  • Heat the oven to 400°F. Rub the squash with olive oil, prick them with a knife in a few places, put them on a sheet pan, and roast until just tender when pierced with a knife, about 45 minutes. Let cool completely. Peel the squash, remove the seeds, and cut the flesh into slices 1/4 inch thick. Set aside.
  • Meanwhile, in a large sauté pan, heat 1/4 cup olive oil over medium-high heat. Add the onions; sauté, stirring occasionally, until they soften, about 5 minutes. Turn the heat to low; cook until the onions caramelize to a golden brown, about 20 minutes. Add the garlic; cook 1 minute. Put the onions in a colander in the sink to drain off the oil. Set aside.
  • Heat the oven to 350°F. Lightly grease a 9×13-inch casserole. In a large bowl, toss the caramelized onions with the squash slices; spread them out in the casserole.
  • In a medium bowl, mix the eggs, egg yolks, cream, thyme, nutmeg, salt, and pepper. Pour this over the squash and onions and massage well to distribute the custard mixture evenly. Cover the dish loosely with foil. Bake until the custard is set and a knife inserted comes out clean, about 55 minutes.

Reviews

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Reviews (5 reviews)

  • User avater
    RaffRaff | 02/14/2019

    Wonderful recipe! I did roast the butternut squash the day before to cut prep time and have it cooled properly. Wonderful flavors.

  • rlgoossens | 10/24/2018

    This is amazing wonderful recipe. After reading the reviews I modified my preparation and cut the squash in half and roasted it for 50 minutes and then move forward with the remaining instruction with 1/2 tablespoon of salt. I baked it for the 55 minutes, then put on a baking sheet with foil and then drove one hour and it was a warming oven for about 15 minutes before it was served. You could not ask for a better squash dish and is very forgiving when you serve it. I would highly recommend it

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