Butternut Squash Casserole

Name: Butternut Squash Casserole
Yield: 4 servings
Ingredients: 3 1/2 pounds butternut squash, peeled and cut in 1/4-inch-thick slices (about 6 cups); 5 tablespoons unsalted butter, plus more for the pan; 1 tablespoon extra-virgin olive oil; 2 large yellow onions, trimmed, peeled and chopped (about 3 cups); 1 cup whole or low-fat buttermilk; 2 large eggs, beaten; 2 1/2 teaspoons minced fresh thyme; 1/2 cup bread crumbs, toasted; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup pumpkin seeds or pecans, toasted; 2 cups coarsely grated cheddar cheese (about 6 ounces) Optional:; 4 to 6 large handfuls of fresh spinach, washed and stemmed (add to the same water as the squash in step; 2 during the last minute of boiling)

Serves 4

winter squash

Method

Submitted to us by CSA member Heather MacClelland, this is a delicious way to use up that butternut squash!

From the farm's kitchen

View the original recipe