Butternut Squash Casserole

This bight and fragrant casserole lets butternut squash shine, complemented with fresh herbs and spices, apple, fennel, leeks, and a creamy cauliflower-based topping. Enjoy this casserole anytime of year or serve it up as a star dish on your holiday table at Thanksgiving or Christmas.

Winter squash, including butternut, is loaded with nutrients that our livers can easily store. High in carotenoids that protect liver cells from damage. The glucose in winter squash can stabilize the liver, allowing blood sugar to stabilize overall in the body.

Butternut Squash Casserole

Ingredients:

• 1 cup thinly sliced leek
• 4 cups diced butternut
• 1 cup chopped fennel
• 1 tbsp finely chopped rosemary
• 2 tbsps roughly chopped sage
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp sea salt (optional)
• 1 cup diced apple
• 2 tbsps pure maple syrup
• 2 tbsps freshly squeezed lemon juice
• ½ cup vegetable broth or water

Topping:

• 1 cup steamed cauliflower
• 1 tbsp freshly squeezed lemon juice
• ½ tsp sea salt (optional)
• 2 tbsps water or unsweetened almond milk
• 1 sage leaf, roughly chopped, to serve

Directions:

Preheat your oven to 400°F (200°C). In a large ceramic non-stick skillet over medium heat, sauté the thinly sliced leek for about 5 minutes until softened. Add the diced butternut squash and chopped fennel, and continue to cook for an additional 10 minutes, stirring occasionally, until the butternut starts to brown and soften. Mix in the finely chopped rosemary, sage, ground turmeric, ground cumin, ground coriander, ground cinnamon, and sea salt (if using). Stir to coat the vegetables.

Add the diced apple to the pan, along with the pure maple syrup and freshly squeezed lemon juice. Stir everything together. Transfer the vegetable mixture to a baking dish, spreading it out evenly. Pour in the vegetable broth or water.

Cover the baking dish with parchment paper and roast in the preheated oven for 30 minutes. Remove the parchment paper and continue roasting for an additional 15 to 20 minutes, or until the vegetables are tender and slightly caramelized.

While the vegetables are roasting, prepare the topping. Steam the cauliflower until it is very soft, about 10 to 12 minutes, then transfer it to a blender. Add the lemon juice, sea salt (if using) and water or unsweetened almond milk, blending until smooth and creamy.

Once the vegetables are fully roasted, remove the baking dish from the oven. Spoon the creamy cauliflower mixture over the top of the roasted vegetables, spreading it out evenly. Sprinkle the chopped sage on top. Return the dish to the oven and bake for an additional 10 minutes, or until the topping is heated through. Remove from the oven and let the casserole sit for a few minutes before serving. Serve and enjoy!

Serves 6

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Categories: New Recipes, Lunch, Dinner, Grain Free, Side Dishes, Casserole, Main Dishes, Holiday Recipes, Thanksgiving, Christmas

This item posted: 22-Nov-2024

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