Butternut Squash and Cheese Panade
Transform your cold nights into comforting culinary bliss with this irresistible Butternut Squash and Cheese Panade. This rustic, savory casserole features layers of sweet roasted butternut squash, golden caramelized onions, and a medley of gooey Gruyère and Parmesan cheeses nestled between cubes of crusty, day-old bread. Brought together with a creamy vegetable stock infused with thyme, this dish emerges from the oven golden-brown, bubbly, and deeply satisfying. Perfect as a main course or a decadent side, this panade offers the ultimate combination of creamy and crispy textures with every bite. Simple ingredients, an oven-baked finish, and soul-warming flavors make this recipe a standout choice for cozy gatherings or an indulgent weeknight dinner.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 large, thinly sliced yellow onion
- 3 minced garlic cloves
- 6 cups, cubed (day-old preferred, about 1-inch pieces) crusty bread
- 2 cups, shredded Gruyère cheese
- 1 cup, shredded Parmesan cheese
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon (dried, or 3 sprigs fresh) thyme
- 1 tablespoon butter
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut into 1/2-inch cubes.
Toss the squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
Reduce the oven temperature to 375°F (190°C).
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook for 8-10 minutes, stirring occasionally, until softened and golden brown. Add the garlic and cook for another 1-2 minutes, until fragrant. Remove from heat.
Grease an 8x12-inch baking dish (or similar-sized casserole dish) with the butter.
Layer 1/3 of the bread cubes in the bottom of the baking dish. Top with 1/3 of the roasted butternut squash, 1/3 of the caramelized onions, and 1/3 of both the Gruyère and Parmesan cheeses. Repeat this layering process two more times, finishing with a layer of cheese on top.
In a medium bowl, whisk together the vegetable stock, heavy cream, remaining 1 teaspoon of salt, remaining 1/4 teaspoon of black pepper, and thyme.
Pour the liquid mixture evenly over the layers in the baking dish, ensuring the bread is well-soaked. Press down gently with a spatula to help the liquid absorb.
Cover the baking dish with aluminum foil and bake for 30 minutes at 375°F (190°C).
After 30 minutes, remove the foil and bake for another 20-25 minutes, or until the top is golden and bubbly.
Remove the panade from the oven and let it cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
6784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.5 g | 324% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 15712 mg | 683% | |
| Total Carbohydrate | 875.4 g | 318% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 64.3 g | ||
| Protein | 263.1 g | 526% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 4617 mg | 355% | |
| Iron | 48.8 mg | 271% | |
| Potassium | 5998 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
