Butternut Squash is a fall favorite so if you haven’t had a chance to try this yummy and diverse gourd, don’t wait any longer. Butternut Squash is a winter squash that grows on a vine with a sweet, nutty taste similar to that of a pumpkin.
Squashes are a versatile food that offer a variety of health benefits and can be served savory or sweet. Many winter squash are a good source of vitamin A, which helps protect eyes and skin. The squash, which is actually a fruit, contains potassium just like a banana, an important mineral for keeping bones healthy (Produce Market Guide). A single cup of squash contains more vitamin A than the daily recommended amount!
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.
Chef Jason says, “I think side dishes are just as important as the meal and today’s recipe proves it. We take some locally grown Butternut squash, add a nice assortment of ingredients and the result is, well, simply perfect. Happy Cooking!”
Butternut Squash Casserole
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
Yield: Serves 6-8 people
Prep time: 15 minutes
Freeze time: 1 - 1 ¼ hours
Ingredients:
4 oz pancetta, diced small
2 medium shallots, diced small
2 ½ lbs 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:
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Preheat the oven to 400˚ F.
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Heat a large, oven safe saute pan or cast iron skillet over medium high heat.
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Add the pancetta and cook until lightly browned.
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Add the onion and saute until lightly browned.
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Add butternut squash, salt, pepper, italian herbs, and butter. Stir and cook for 5 minutes.
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Sprinkle flour over the mixture and cook for 1-2 minutes.
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Add the cream and both shredded cheeses. Cook and stir until combined and thickened. Remove from the heat.
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Add the butternut squash mix to the pan
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Cover the pan with lid or foil and cook in the preheated oven for 60-75 minutes or until squash is tender. Check for doneness at approximately 45 minutes.
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Once squash is tender, uncover and add fried onions to the top. Cook for 5 additional minutes to crisp onions.
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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.
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DEVOUR!
If you are of legal drinking age and would like to add a wine with your meal check out this 2022 Governor’s Cup Winner from Aspen Peak Cellars 2021 Pinot Gris. For alcohol alternatives, check out Life’s a Buch kombucha from Fort Collins. They offer fun flavors like pineapple mint, blueberry chai, and apple cider.
Visit www.coloradoproud.org for a complete list of recipes.