120 minutes
A hearty and comforting casserole featuring butternut squash, caramelized onions, chestnuts, and a crunchy bread crumb topping.
Onions, peeled and sliced thinly
0 lb
cups
Chestnuts, fresh in the shell or frozen/jarred and pre-peeled
0 lb
Butternut Squash, peeled and cut into 1/2-inch cubes
0 lb
White Beans, drained and rinsed
0 oz
teaspoons
teaspoons
teaspoons
teaspoons
Freshly Cracked Pepper
to taste
cups
Dry White Bread Crumbs
cups
tablespoons
Dried Rubbed Sage
teaspoons
pinches
teaspoons
Freshly Cracked Pepper
to taste
1. Preheat the oven
Preheat your oven to 375°F. This will ensure it's ready to go once you've prepped your ingredients.
2. Caramelize the onions
Place the sliced onions into a 9x13-inch baking dish and toss them with 1/3 cup of olive oil. Spread them out evenly in the dish. Bake for about 30 minutes, stirring occasionally with a wooden spatula. The slow roasting will caramelize the onions, bringing out their natural sweetness and depth of flavor. You'll know they're ready when they are browned and sizzling.
3. Prepare chestnuts
While the onions are roasting, prepare your chestnuts. If you're using fresh chestnuts, you'll need to peel them. If you're using pre-peeled chestnuts, either thaw them (if frozen) or drain them (if jarred). This ensures the chestnuts are ready to be incorporated seamlessly into the casserole.
4. Combine ingredients
Once the onions are caramelized, add the chestnuts, cubed butternut squash, white beans, dried thyme, ground coriander, freshly grated nutmeg, salt, freshly cracked pepper, and vegetable broth to the baking dish. Stir everything together to combine well. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes. Covering the dish traps steam, which helps to tenderize the squash and chestnuts, creating a harmonious blend of flavors.
5. Prepare crumb topping
While the casserole is baking, prepare the crumb topping. In a bowl, toss together the dry white bread crumbs, 2 tablespoons of olive oil, dried rubbed sage, a pinch of ground cayenne, 1/2 teaspoon of salt, and some freshly cracked pepper. This mixture will add a delightful crunchy texture to the dish.
6. Add topping and bake
After the casserole has baked for 35 to 45 minutes, remove the foil and sprinkle the crumb mixture evenly over the top. Return the dish to the oven and bake for an additional 15 minutes. The topping should be lightly browned, adding a perfect crunch to the tender, flavorful casserole beneath.
Patience is key to caramelizing onions. Cook them slowly over low heat, stirring occasionally to prevent burning. This process can take 30-40 minutes, but the resulting sweet and complex flavor is worth the effort. For added depth, deglaze the pan with a splash of balsamic vinegar or white wine towards the end.
Choose a butternut squash that feels heavy for its size and has a solid beige color without any deep cuts or bruises. A smaller squash tends to be sweeter and more flavorful.
Build layers of flavor by seasoning each component as you go. For example, incorporate herbs like sage or thyme into the squash and onions as they cook. Also, consider using a combination of cheeses for complexity, such as Gruyère for nuttiness and Parmesan for a salty bite.
When roasting the butternut squash, make sure to cut it into even-sized pieces so they cook uniformly. To intensify the flavor, consider tossing the squash with a touch of maple syrup or honey before roasting.
If using fresh chestnuts, score them properly and roast them until tender. If they're pre-cooked, give them a gentle toast in the oven to revive their flavor. Chop them into sizable pieces to provide a pleasant textural contrast.
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