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I get so happy when my kitchen fills with the scent of bubbling casseroles mixed with fall aromas. This butternut squash bake has become my go-to comfort when temperatures drop. It's a simple dish but oh so delicious with its crusty Comté cheese topping and smooth cream coating all those veggies.
A warming casserole for cozy days
What makes me fall in love with this dish is how the soft butternut squash meets that golden Comté crust. The nutmeg adds a gentle flavor while the cream brings all that smoothness. I usually serve it as a main course with a small green salad on the side.
My shopping list for a stunning bake
- My butternut squash: 1kg ripe cut into small chunks
- My olive oil: 2 spoons for flavor
- My Comté cheese: 120g freshly grated
- My heavy cream: 50cl nice and fresh
- My garlic: One aromatic clove
- My unsalted butter: For greasing the dish
- My seasonings: Salt freshly ground pepper
- My nutmeg: Freshly grated
The wonder of baking
- Getting my squash ready
- My oven heats to 180°C while I spread my butternut cubes and garlic on a tray with a drizzle of oil salt pepper and wait patiently for 15 minutes.
- Setting up my dish
- I grate my Comté butter my dish rub it with garlic and put in my tender butternut squash.
- My creamy mixture
- I blend my cream with my Comté nutmeg salt and pepper until everything gets velvety.
- Into the oven
- I pour my cream sprinkle the remaining Comté and 40 minutes later the magic happens my casserole turns golden and mouthwatering.
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My handy tips
On days when I want even more flavor I throw in some crispy bacon bits or sautéed mushrooms. I often make my casserole ahead of time and warm it slowly before serving the flavors get even better.
Frequently Asked Questions
- → How do I know the pumpkin is cooked enough?
- Pumpkin should stay a little firm after par-cooking since it’ll finish cooking in the cream. A fork should pierce it with slight resistance.
- → Can I prep this dish ahead of time?
- You can cook the pumpkin beforehand, but wait to assemble and bake it until serving. Otherwise, the cream might get absorbed.
- → Can I swap out comté cheese?
- Yes, you can use gruyère or emmental. Just pick a cheese that melts well and adds flavor.
- → Is pumpkin skin edible?
- It is, but peeling it gives the dish a smoother texture and a fancier finish, so it’s recommended.
- → How do I get a perfect golden crust?
- Spread the cheese evenly over the top and broil the dish for a few minutes at the end to get that golden layer.