AuthorMarla MeridithThis squash casserole takes just minutes to throw together. Great as a gluten & grain free side or main dish.
Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9x9 inch casserole dish.
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.
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
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.
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
Directions
Preheat the oven to 425 degrees F with the rack in the middle. Grease a 9x9 inch casserole dish.
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.
Once the squash is cool, cut it in half, trim off skin, seeds and discard. Cut the flesh into bite sized pieces. Set aside.
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.
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.
