Butternut squash casserole
1200g butternut squash
2 tbs olive oil
2 small onions, chopped
¼ tsp salt
6 cloves garlic, crushed
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
Prepare the butternut squash by removing the skin, stalk and seeds (remains 800g of clean squash).
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).
Briefly sauté onions in olive oil until wilted.
Add the pumpkin, stir and season with salt.
Add garlic, stir. Simmer for 10 minutes on low heat, stirring occasionally. Add 1-2 tablespoons of water if necessary.
In the meantime, lightly whisk the eggs.
Stir in sour cream, cheese, basil and pepper.
Add egg mixture to the pumpkin, stir until well combined.
Transfer the mixture into an ovenproof dish and cover with pieces of mozzarella.
Bake the casserole in oven at 220˚C for 30 minutes.
Serve as a side dish or a light meal.