Butternut squash casserole
By: Easy cook - Lak...
Published: Sunday, September 16, 2012 - 12:37pm

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.

About

Vitamin and mineral rich main or side dish.