Butternut Squash, Leek and Goat Cheese Casserole

Vegetarian Butternut Squash, Leek and Goat Cheese Casserole Recipe

Preparation time: 30 minutes | Cooking time: 55 minutes | Servings: 6-8 |

Vegetarian diet

Introduction

This Butternut Squash, Leek, and Goat Cheese Casserole is a delicious and comforting dish that is perfect for a cozy night in or a holiday gathering. The combination of sweet butternut squash, savory leeks, creamy goat cheese, and crunchy pecans creates a dish that is sure to impress your family and friends.

History

This recipe is a modern twist on traditional casseroles that have been enjoyed for generations. The combination of butternut squash, leeks, and goat cheese is a popular flavor profile that has been used in various dishes around the world. By combining these ingredients in a casserole, you create a dish that is both comforting and elegant.

Ingredients

3 lb (1.36 kg) of butternut squash, peeled, seeded, and cut into 0.75 inch (1.9 centimeters) cubes (about 2 medium whole ones)
2 tbsp of olive oil
kosher salt
3 cups of sliced leeks (the pale green parts only)
1 cup of milk or heavy whipping cream
1 5.5 oz (156 g) log of goat cheese
0.5 cup of Chopped pecans
2-3 tbsp of butter

How to prepare

Microwave the whole Butternut Squash one at a time for 2–3 minutes. This will soften it up and make it easier to cut open.
Cut open the squash lengthwise, scoop out the insides, and peel. Cut into 0.25-inch cubed pieces.
In a large mixing bowl, mix the squash cubes with olive oil, kosher salt, and pepper (as much or as little as you like).
Pour the squash cubes onto a large baking dish and bake for 25-20 minutes at 450°F (232°C).
While the squash is baking, sauté the leeks in a large skillet with butter for 10–15 minutes until cooked (but not brown).
Spread a layer of butter on the bottom of a casserole dish. Then add half of the leek mixture, followed by a layer of butternut squash pieces, and a layer of goat cheese. Repeat with a second layer of all three.
Add the cup of milk. Sprinkle the pecans on top.
You can make the above part up to 24 hours in advance.
Bake for 30 minutes at 375°F (45 minutes if previously chilled) until the cheese is melted and the milk is bubbling.
Serve immediately!

Variations

Add cooked bacon or pancetta for a smoky flavor.
Substitute the goat cheese with feta or blue cheese for a different taste.
Add fresh herbs such as thyme or rosemary for extra flavor.

Notes

Buy Butternut Squash pre-peeled and chopped. It will save you a lot of prep time. They have bags at Trader Joes.
Hazelnuts or Walnuts can be substituted for the Pecans
Heavy Whipping Cream, Half & Half or Skim Milk can be used depending on desired creaminess/healthiness

Cooking Tips & Tricks

Make sure to microwave the butternut squash before cutting it open to make it easier to handle.

- Sautéing the leeks in butter adds a rich and savory flavor to the dish.

- Layering the ingredients in the casserole dish ensures that each bite is filled with a delicious combination of flavors.

- Sprinkling pecans on top adds a crunchy texture to the dish.

Serving Suggestions

This casserole can be served as a main dish with a side salad or as a side dish to accompany a roast or grilled meat.

Cooking Techniques

Sautéing the leeks in butter adds a rich flavor to the dish.

- Baking the casserole allows the flavors to meld together and the cheese to melt.

Ingredient Substitutions

You can use acorn squash or pumpkin instead of butternut squash.

- Substitute walnuts or almonds for pecans.

- Use cream cheese or ricotta instead of goat cheese.

Make Ahead Tips

You can prepare the casserole up to 24 hours in advance and bake it when ready to serve.

Presentation Ideas

Serve the casserole in individual ramekins for an elegant presentation. Garnish with fresh herbs or a drizzle of balsamic glaze.

Pairing Recommendations

This casserole pairs well with a crisp white wine such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this casserole contains approximately 350 calories.

Carbohydrates

Each serving of this casserole contains approximately 30 grams of carbohydrates.

Fats

Each serving of this casserole contains approximately 25 grams of fat.

Proteins

Each serving of this casserole contains approximately 10 grams of protein.

Vitamins and minerals

This casserole is a good source of vitamin A, vitamin C, and potassium.

Alergens

This recipe contains dairy (goat cheese) and nuts (pecans).

Summary

This Butternut Squash, Leek, and Goat Cheese Casserole is a nutritious and delicious dish that is rich in vitamins and minerals. It is a great option for a comforting and satisfying meal.

Summary

This Butternut Squash, Leek, and Goat Cheese Casserole is a delicious and nutritious dish that is perfect for a cozy night in or a holiday gathering. With a combination of sweet butternut squash, savory leeks, creamy goat cheese, and crunchy pecans, this casserole is sure to become a family favorite.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Butternut Squash, Leek and Goat Cheese Casserole. It was a crisp fall afternoon, and I had just returned from the farmer's market with a beautiful butternut squash and some fresh leeks. As I was flipping through an old cookbook that belonged to my mother, I stumbled upon this gem of a recipe.

The combination of sweet butternut squash, savory leeks, and creamy goat cheese sounded like a match made in heaven. I knew I had to give it a try. I gathered all the ingredients and set to work in my cozy little kitchen.

As I peeled and diced the butternut squash, the sweet aroma filled the air. I couldn't help but smile as memories of my own mother cooking in the kitchen with me flooded back. She was the one who taught me the importance of using fresh, seasonal ingredients and taking the time to savor the cooking process.

Next, I sliced the leeks and sautéed them in a bit of butter until they were soft and caramelized. The smell of the leeks mingling with the butternut squash was intoxicating. I knew this dish was going to be something special.

I layered the butternut squash and leeks in a baking dish, sprinkling each layer with crumbled goat cheese. The creamy cheese added a tangy richness that elevated the flavors of the dish. I seasoned everything with a pinch of salt, pepper, and a sprinkle of fresh thyme from my herb garden.

As I popped the casserole into the oven, I couldn't wait for it to bake and bubble away, creating a golden crust on top. The anticipation was almost too much to bear. I poured myself a glass of wine and settled in to wait.

When the timer finally dinged, I pulled the casserole out of the oven and was greeted with the most beautiful sight. The butternut squash was tender and caramelized, the leeks were melt-in-your-mouth delicious, and the goat cheese had formed a golden crust on top. It was perfection on a plate.

I couldn't resist taking a bite right then and there. The flavors danced on my tongue, each bite more delicious than the last. The sweet squash, savory leeks, and creamy goat cheese were a match made in culinary heaven.

I knew I had stumbled upon a recipe that would become a staple in my kitchen for years to come. I couldn't wait to share it with my friends and family, to see the joy on their faces as they tasted this delicious dish.

And so, that's how I learned to make Butternut Squash, Leek and Goat Cheese Casserole. It's a recipe that holds a special place in my heart, a reminder of the joy that cooking can bring and the memories that are made in the kitchen. I hope you enjoy making it as much as I do. Bon appétit!