Welcome to our culinary blog at Roots Food Group, where today we're diving into the rich flavors and textures of a delightful dish perfect for the cooler seasons: Butternut Squash Casserole. This hearty casserole combines savory elements with earthy undertones, making it a favorite in kitchens that appreciate the warmth of a well-prepared meal.
Historical Context
Root vegetables like butternut squash and parsnips have been staples in winter diets due to their ability to keep well in cold storage and their versatile flavor profiles. The use of squash in dishes dates back centuries in Native American cuisine, and it has been a vital ingredient in many cultures worldwide due to its nutritional value and availability.
Health Benefits
- Butternut Squash: High in vitamins A and C, important for immune health and skin integrity.
- Parsnips: Provide essential nutrients and fiber, helping to improve digestion.
- Kale: Known for its high content of vitamins K, A, and C, kale supports bone health and cardiovascular wellness.
Cultural Significance
This casserole is a testament to the fusion of traditional ingredients with modern culinary techniques. It embodies the spirit of autumnal and winter feasts, often gracing tables during holiday gatherings and potluck dinners. Its preparation celebrates seasonal produce and showcases a shift towards more sustainable eating practices by focusing on local and seasonal vegetables.
Recipe: Butternut Squash Casserole
Ingredients
- 2 1⁄2 lb. peeled and chopped butternut squash
- 3 medium parsnips, peeled and chopped
- 3 Tbsp. olive oil
- 1 Tbsp. chopped fresh sage leaves, plus leaves for garnish
- 2 1⁄2 tsp. kosher salt, divided
- 1 1⁄2 tsp. black pepper, divided
- 1 1⁄2 tsp. chopped fresh thyme, plus leaves for garnish
- 6 slices bacon
- 2 onions, thinly sliced
- 1 medium bunch kale, stemmed and chopped
- 2 Tbsp. salted butter
- 1 Tbsp. apple cider vinegar
- 1 cup shredded Gruyère (or Swiss) cheese
- 1⁄4 cup smoked (or plain roasted) almonds, chopped
Directions
Step 1: Preheat the oven to 400°F. In a 9x13-inch baking dish, toss the butternut squash, parsnips, olive oil, sage, 2 tsp salt, 1 tsp pepper, and thyme. Bake until the squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes.
Step 2: Meanwhile, cook the bacon in a large skillet over medium, turning occasionally, until crisp, 10-12 minutes. Transfer the bacon to a paper towel-lined plate. Let stand until cool enough to handle, then crumble into large pieces.
Step 3: Add the onions to the bacon drippings and cook over medium, stirring, until softened and golden, 25-35 minutes. Add the kale, butter, vinegar, 1⁄2 tsp. salt and 1⁄2 tsp. pepper. Cover the skillet and cook until the kale is wilted, 1-2 minutes, stirring once. Remove from heat.
Step 4: Add the kale mixture and bacon to the butternut squash mixture in the baking dish. Gently mix and spread into an even layer. Sprinkle with the cheese.
Step 5: Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.
This Butternut Squash Casserole brings warmth and satisfaction to your meal and connects us to the traditions of using what the earth yields each season. It's a dish that offers both comfort and a taste of heritage, making it a perfect recipe to share with loved ones as we celebrate the richness of fall and winter produce.
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