Buttercup Squash Casserole with Feta and Hazelnuts
When I need a special recipe for a nice dinner, this is one of my favorites. I normally do not like baked squash unless it is blended into a soup. This recipe has so many flavors and textures. Give it a try!
8cups of buttercup squash (approximately one large squash), peeled, seeded, and cut into ½ inch chunks.
3tablespoons butter or ghee, melted
2teaspoons sea salt
1/2teaspoon fresh ground pepper
3cups leeks, sliced
1teaspoon dried sage
1cup feta, crumbled
1cup whipping cream
Preheated oven to 375 degrees. Place squash in a 11” x 7” lasagna pan and pour melted butter or ghee on top. Sprinkle with salt and pepper and toss to coat. Place in oven a cook for 30 minutes or until just tender. Stir around a couple times while cooking.
While the squash is in the oven, sauté the butter/ghee and leeks in a cast iron pan over medium heat. Sauté about 15 minutes and then add sage.
When the squash comes out of the oven, add the leeks and stir around to mix. Sprinkle on the feta cheese. Pour the whipping cream over the whole casserole and then sprinkle with more salt and pepper. Toss the nuts on top and bake for about 30 to 40 minutes.
Check out some more vegetable recipes.
I like to serve this at our Thanksgiving meal with Slow-roasted Turkey.