BUTTERNUT SQUASH CASSEROLE
I just love the crisp texture of the croutons in this casserole, served as a main or even as a side dish.
INGREDIENTS • 1 Small butternut, cubed to make 500ml
• 30ml Extra-virgin olive oil, divided, plus more for drizzling
• 250ml Chopped leeks, white and light green parts, rinsed well • 2 Celery stalks, chopped
• 60ml Dry white wine • 3 Garlic cloves, minced (or 5 cloves roasted garlic from this recipe, minced) • 60ml Chopped fresh sage, plus about 12 small leaves • 10ml Minced fresh rosemary
• 5 x 250ml Sour bread cubes • 375ml Vegetable broth, more if needed • 8 tiny pearl onions, peeled and sliced in half
• 60ml Dried cranberries • 60ml Chopped fresh parsley
• Sea salt and freshly ground black pepper
Preheat the oven to 200°C 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.
Reduce the oven heat to 180°C and lightly grease or spray a 7.5x10-inch (or similar) pan with olive oil.
In a large skillet, heat 15ml 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.
Stir in the bread, then 250ml of the broth, and gently toss until the bread cubes are evenly coated. Transfer to a baking dish and drizzle on the remaining 125ml 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 15ml of olive oil on top along with a few more pinches of salt and pepper.
Bake for 20 to 25 minutes or until the bread is golden brown on top. Sprinkle on the cranberries and chopped parsley, and serve.