Butternut Squash Casserole

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Love & Lemons

Total Time

1 hour 20 mins

Prep Time

20 mins

Cook Time

1 hour

Rating

(7)

Ingredients

6 servings

2 cups cubed butternut squash
2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 heaping cup chopped leeks, white and light green parts, rinsed well
2 celery stalks, chopped
¼ cup dry white wine
3 garlic cloves, minced (or 5 cloves roasted garlic from this recipe, minced)
Heaping ¼ cup chopped fresh sage, plus about 12 small leaves
2 teaspoons minced fresh rosemary
Heaping 5 cups cubed sourdough bread (1-inch cubes)
1½ cups vegetable broth, more if needed
8 tiny pearl onions, peeled and sliced in half
¼ cup dried cranberries
¼ cup chopped fresh parsley
Sea salt and freshly ground black pepper

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Preparation

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Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the butternut squash cubes on the pan and toss with a drizzle of olive oil and generous pinches of salt and freshly ground black pepper. Roast 25 minutes or until tender.

Step 2

Reduce the oven heat to 350°F and lightly grease or spray a 7.5x10-inch (or similar) pan with olive oil.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks, celery, and generous pinches of salt and pepper and cook until translucent, about 5 to 7 minutes. Add the garlic, chopped sage, and rosemary and stir. Add the wine, stir, and cook for 30 seconds.

Step 4

Stir in the bread, then 1 cup of the broth, and gently toss until the bread cubes are evenly coated. Transfer to a baking dish and drizzle on the remaining ½ cup of broth, especially over areas that may seem dry. Evenly distribute the butternut squash, pearl onions, and sage leaves through the spaces between the bread. Drizzle 1 tablespoon of olive oil on top along with a few more pinches of salt and pepper.