French Roasted Squash Casserole
A hearty and comforting French-inspired casserole made with roasted squash and topped with a crispy breadcrumb mixture.
Ingredients
- ●1 medium (about 2 lbs) acorn squash
- ●4 tablespoons unsalted butter
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●2 tablespoons all-purpose flour
- ●1 cup gruyère cheesegrated
- ●1/2 cup panko breadcrumbs
- ●2 tablespoons chopped fresh parsley
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut the squash in half lengthwise and scoop out the seeds. Place it on a baking sheet, cut side up.
- 3
Roast the squash in the preheated oven for 30 minutes, or until tender and caramelized.
- 4
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute, until fragrant.
- 6
Add the flour and cook for 1 minute, stirring constantly.
- 7
Slowly add the grated Gruyère cheese, whisking constantly to avoid lumps.
- 8
Remove the squash from the oven and top each half with the cheese mixture.
- 9
Transfer the squash to a 9x13-inch baking dish and dot the top with the remaining 2 tablespoons of butter.
- 10
Sprinkle the panko breadcrumbs and chopped parsley over the top.
- 11
Return the dish to the oven and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is heated through.
- 12
Serve hot, garnished with additional parsley if desired.