Butternut Squash Casserole

Plan Z Phase: This is a Z3 (ZReboot) recipe.

Serve this at your next family event instead of potatoes and you’ll save 30% of the carbs. This can be a vegetarian entrée or a side dish. It’s SUPER yummy because as the squash bakes, it becomes sweet.

Servings: Serves 4 as an entrée or 8 as a side dish.

Ingredients:

• 2 lb. butternut squash. I try to find one about a foot long that’s fairly narrow. That will mean fewer seeds. Peel it and scoop out seeds and toss. Then slice the balance into ¼” thick slices. They don’t have to be even in size. Smallish chunks will work.
• ¾ cup of chopped onion. I use Vidalia or yellow.
• 1 – 2 Tbl of gravy flour (This flour is lighter than regular flour. This way I use less.)
• 1-1/2 cups of shredded Gruyere
• Grated sea salt and pepper to taste
• 3 Tbl of butter cut into slices less than 1/4 “ thick
• 1 cup of cream
• ¼ cup of grated Parmesan

Instructions:

Note: for step by step instructions with pictures included on how to prep the squash take a peek at the video below from our 2nd Tuesday LIVE podcast.

Here are pics of how I cut the squash:

Get out your 9″ x 13″ pan. Spray with cooking spray. Put in a layer of the butternut squash slices. Then sprinkle on a portion of the onion and a dusting of the flour. Add a layer of grated Gruyere. Grate on sea salt and pepper. Then do another layer the same way. You’ll probably end up with three layers total.

Dot on the butter bits.  The pour the cream over the squash and top it all off with the parmesan cheese.

Cover the casserole with aluminum foil. Bake at 350 for 30 minutes. Then take off the foil and bake 60 minutes more until the squash is cooked and the cheese on top is browning. The casserole will be bubbling. It’s a good idea to let it rest 10 – 15 minutes before serving so you don’t burn your mouth.

Enjoy!

Cheers,