Description
Level up your Thanksgiving side dish game with this homey butternut squash casserole topped with a gremolata-inspired pistachio crumble.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 3 tbsp butter, divided
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 eggs, lightly beaten
- 1/2 tsp each cinnamon and nutmeg
- Salt and pepper
Pistachio Crumb Topping
- 1 cup cubed stale bread (preferably ciabatta)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp lemon zest
- 2 tbsp each chopped fresh mint and parsley
- ½ cup coarsely chopped pistachios
Instructions
- preheat the oven to 350F, and lightly butter a 1-quart baking dish.
- In a large saucepan set over medium-high heat, combine the squash cubes and just enough water to cover. Cook for 20-25 minutes, or until very tender.
- Meanwhile, in a skillet set over medium-high heat, melt the remaining tablespoon butter. Add onion and garlic, and saute for 5 minutes or until soft and golden. Add spices and continue cooking, stirring frequently, for 1 minute to wake up the spices.
- Drain the cooked squash, and return to the pot. Add 2 tbsp butter, and mash until smooth and creamy. Season with salt and pepper to taste.
- Add the cooked onion mixture and eggs to the mashed squash, and stir until well combined. Using a spatula, smooth the mixture into the prepared baking dish.
- To prepare the topping, pulse the bread cubes in a food processor until you have large, coarse crumbs. Set aside.
- In a large frying pan, heat oil and garlic until garlic is fragrant, about 1 minute. Add bread crumbs all in one go. Cook, stirring frequently, for 4 to 5 minutes or until crumbs are golden and crisp. Remove from heat and stir in remaining ingredients. Season to taste with salt and pepper.
- Sprinkle the crumb mixture over the casserole, and bake in preheated oven for 30-40 minutes or until hot and lightly browned.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Side