This squash casserole takes just minutes to throw together. Great as a gluten & grain free side or main dish.
Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins
1 1/2 - 2 pound butternut squash
2 tbsp olive oil
2 leeks, white & light green part only, chopped
1 clove garlic, minced
1 cup heavy cream
1 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
6 ounces sliced ham, chopped
1 cup grated Gruyere cheese
1
Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9x9 inch casserole dish.
2
Pierce several holes in the squash with a sharp knife. Place squash on a plate, heat in the microwave on high setting for 4-5 minutes or until it's just soft enough to cut into. Remove the squash from the microwave and let it cool a bit so you can handle it.
3
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
4
In a large skillet heat the olive oil over medium heat until it's shimmering. Add the leeks and garlic. Cook for a few minutes until softened and fragrant. Add in the cream, seasonings and squash. Mix to combine. Simmer for 3-4 minutes. Remove from the heat.
5
Pour the mixture into the casserole dish. Top with the ham and cheese. Bake for 25-30 minutes or until the cheese is melted and the squash is cooked through. Serve immediately.
Ingredients
1 1/2 - 2 pound butternut squash
2 tbsp olive oil
2 leeks, white & light green part only, chopped
1 clove garlic, minced
1 cup heavy cream
1 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
6 ounces sliced ham, chopped
1 cup grated Gruyere cheese
Directions
1
Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9x9 inch casserole dish.
2
Pierce several holes in the squash with a sharp knife. Place squash on a plate, heat in the microwave on high setting for 4-5 minutes or until it's just soft enough to cut into. Remove the squash from the microwave and let it cool a bit so you can handle it.
3
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
4
In a large skillet heat the olive oil over medium heat until it's shimmering. Add the leeks and garlic. Cook for a few minutes until softened and fragrant. Add in the cream, seasonings and squash. Mix to combine. Simmer for 3-4 minutes. Remove from the heat.
5
Pour the mixture into the casserole dish. Top with the ham and cheese. Bake for 25-30 minutes or until the cheese is melted and the squash is cooked through. Serve immediately.
AuthoradminCategoryCheese, Courses, Diets, Gluten Free, Grain Free, Ham, Main Course, Main Ingredients, Side Dishes, SquashDifficultyBeginner
