One of the “three sisters” crops of Indigenous American agriculture, the squash has a long and venerable history as a product native to North America, so serve it all autumn long.
Each month the Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in the state. For October, Chef Jason Morse of 5280 Culinary brings us a savory squash casserole.
Butternut Squash Casserole
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
Ingredients
4 oz pancetta, diced small
2 medium shallots, diced small
2 ½ pounds butternut squash, washed and peeled, diced large
Kosher salt to taste
Fresh ground black to taste
½ tsp Italian herbs, dried
2 tbsp salted butter
2-3 tbsp all-purpose flour
½ cup heavy cream
½ cup parmesan cheese, shredded
½ cup Gruyere cheese, shredded
1 cup fried onions, chopped
Chopped fresh Italian parsley for garnish
Directions
1. Preheat the oven to 400 degrees F.
2. Heat a large, oven safe saute pan or cast-iron skillet over medium high heat.
3. Add the pancetta and cook until lightly browned.
4. Add the onion and saute until lightly browned.
5. Add butternut squash, salt, pepper, italian herbs, and butter. Stir and cook for 5 minutes.
6. Sprinkle flour over the mixture and cook for 1 to 2 minutes.
7. Add the cream and both shredded cheeses. Cook and stir until combined and thickened. Remove from the heat.
8. Add the butternut squash mix to the pan.
9. Cover the pan with lid or foil and cook in the preheated oven for 60 to 75 minutes or until squash is tender. Check for doneness at approximately 45 minutes.
10. Once squash is tender, uncover and add fried onions to the top. Cook for 5 additional minutes to crisp onions.
11. Carefully remove the pan from the oven (using heat proof gloves), place onto a heat proof surface and allow to cool for 5 minutes before serving.
