Ingredients

2 medium butternut squash (about 4-5 pounds total), peeled, seeded, and cubed into 1-inch pieces

3 tablespoons extra virgin olive oil

1 teaspoon salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

1 medium yellow onion, chopped

4 cloves garlic, minced

2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

½ cup vegetable broth

1 cup heavy cream

1 ½ cups Gruyere cheese, shredded (divided)

1 cup panko bread crumbs

4 tablespoons butter, melted

½ cup Parmesan cheese, grated

½ cup pecans, chopped (optional, for topping)

Instructions

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Prepare the butternut squash by peeling, seeding, and cutting it into 1-inch cubes.

Step 3: Toss the squash with 3 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper until evenly coated.

Step 4: Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized.

Step 5: While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.

Step 6: Stir in the minced garlic, sage, and thyme, cooking for another 1-2 minutes until fragrant.

Step 7: Pour in the vegetable broth and scrape the skillet bottom to release any browned bits. Simmer for a couple of minutes until slightly reduced.

Step 8: Add the heavy cream and bring to a simmer. Reduce heat to low and cook for 5-7 minutes until the sauce thickens slightly.

Step 9: Remove from heat and stir in 1 cup of shredded Gruyere cheese until melted and smooth. Reserve the remaining ½ cup for later.

Step 10: Taste the sauce and adjust seasoning with salt and pepper as needed.

Step 11: Gently fold the roasted butternut squash into the creamy Gruyere sauce.

Step 12: Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.

Step 13: Melt the butter in a small bowl.

Step 14: Combine panko bread crumbs, Parmesan cheese, and melted butter until the crumbs are well coated.

Step 15: If using, add chopped pecans to the breadcrumb mixture and stir to combine.

Step 16: Sprinkle the breadcrumb topping evenly over the butternut squash mixture, then top with the remaining ½ cup of shredded Gruyere cheese.

Step 17: Bake in the preheated oven for 20-25 minutes, until the topping is golden and the casserole is bubbly.

Step 18: Remove from oven and let rest for 5-10 minutes before serving.

Tips & Variations

For a nuttier flavor, try toasting the panko bread crumbs before mixing with butter and cheese.

Substitute Gruyere with sharp cheddar or fontina for a different cheese profile.

Add a pinch of nutmeg to the sauce for a warm spice note.

Use turkey bacon or pancetta for a smoky variation by adding it to the sautéed onions.

For a vegan version, replace heavy cream with coconut cream, use dairy-free cheese, and skip the butter or use vegan margarine.

FAQs

Can I prepare this casserole in advance?

Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate it overnight. Bake it just before serving, adding a few extra minutes to the baking time if refrigerated.