Butternut squash casserole
Ingredients
1200g butternut squash
2 tbs olive oil
2 small onions, chopped
¼ tsp salt
6 cloves garlic, crushed
3 eggs
¾ cup sour cream
1 cup Grana Padano or Parmesan cheese
1/3 cup fresh basil, chopped
¼ tsp pepper
120g mozzarella cheese, coarsely shredded
Preparation
1
Prepare the butternut squash by removing the skin, stalk and seeds (remains 800g of clean squash).
2
Cut it into small cubes. (You can cut it a food processor with the pommes frites cutter and then just pulse it one or two times with a regular knife).
3
Briefly sauté onions in olive oil until wilted.
4
Add the pumpkin, stir and season with salt.
5
Add garlic, stir. Simmer for 10 minutes on low heat, stirring occasionally. Add 1-2 tablespoons of water if necessary.
6
In the meantime, lightly whisk the eggs.
7
Stir in sour cream, cheese, basil and pepper.
8
Add egg mixture to the pumpkin, stir until well combined.
9
Transfer the mixture into an ovenproof dish and cover with pieces of mozzarella.
10
Bake the casserole in oven at 220˚C for 30 minutes.
11
Serve as a side dish or a light meal.
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About
Vitamin and mineral rich main or side dish.
Yield:
4 servings
Added:
Sunday, September 16, 2012 - 12:37pm
