Okay, so “Butternut Squash with Gouda” isn’t exactly the most exciting name for this dish, but I couldn’t think of anything better so there it is. Besides, while the name may be boring, the recipe is anything but– it takes a few simple ingredients and combines them into a rich, flavorful, autumn-centric (new word!) dish. You get tender chunks of butternut squash, mixed with sweet and savory caramelized onions, a hint of sage, a creamy strata of gouda cheese, and it’s all topped with a crunchy layer of toasted panko. It would make a fabulous side dish for this year’s Thanksgiving.
Butternut Squash With Gouda
2 lbs. peeled, seeded butternut squash, cut into 1″ pieces
3 tbs. olive oil, divided
1 large or 2 medium onions, sliced into half-moons
2 cloves garlic, finely chopped
1 tbs. chopped fresh sage leaves
1/2 tsp. red pepper flakes
1 tbs. sugar
6 oz. gouda cheese, grated
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese (the stuff in the can is fine)
2 tbs. butter, melted
Salt and pepper
1. Preheat oven to 450 degrees F.
2. On a large baking sheet, toss the squash with 2 tbs. of the oil and season with salt and pepper. Roast until tender, approximately 20-25 minutes.
3. In the meantime, heat the remaining 1 tbs. of oil in a large skillet and sauté the onions and garlic (the picture below also has some shallots because I was out of onion) until the onions are tender and slightly translucent.
4. Mix together roasted squash and sautéed onions in a large bow, and stir in the sage, pepper flakes, sugar, and grated cheese.
5. Spread in a 9×13″ baking dish and top with a mixture of the panko, parmesan cheese, and melted butter.
6. Return the dish to the oven and bake until the cheese starts to bubble and the panko has turned light golden brown.