Winter Squash Casserole With Rosemary
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2medium-size winter squash (such as butternut, delicata, Hubbard or a combination) peeled, seeded and cubed (about 8 cups cubes)
- ¼ cup all-purpose flour
- ⅛teaspoon cornstarch
- 2teaspoons ground ginger
- 1teaspoon salt, more to taste
- ½ teaspoon black pepper, more to taste
- 4 to 6garlic cloves, minced
- ½ cup finely chopped parsley
- 2tablespoons finely chopped fresh rosemary
- ⅓cup plus 2 tablespoons olive oil
Nutritional analysis per serving (8 servings)
185 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
- Step 2
In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and ⅓ cup oil. Toss gently but thoroughly to coat.
- Step 3
Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1½ hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
- Step 4
To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.
Private Notes
Comments
If you stab the squash for air vents and put the
squash in the microwave for 5 min depending on the strength of your microwave...it makes it a lot easier to peel and cut. Cutting a hard squash can be dangerous .
There seems to be some variation in cooking times for different squash, and in how large different cooks are cutting the pieces.
If exact times don't help, think about the three stages:
1) Bake, covered, until tender but still firm
2) Uncover and bake until very soft
3) Broil just before serving
Absolutely delicious! The ginger gave some warmth, and the garlic and rosemary were in perfect proportion. I really liked the finished texture, too with a slight bit of golden crunch on the outside like home fries. Made for a lovely presentation. My baking times were 45 minutes covered, and 20 minutes uncovered, but I accidentally cut my cubes slightly smaller. I also used slightly less oil as is my preference. I sprinkled some fresh-grated parmesan on at the very end. Yum! This is a keeper!
This was delicious! Softened squash in microwave to then cut off skin. Baked 45’ with and without foil. Broiled to finish. Stays in our rotation!
I have gluten-free guests. Can I use all cornstarch instead of flour and cornstarch, or would it be better to substitute rice flour and keep 1/8 tsp. cornstarch? Thanks in advance for your thoughts on this.
Roasted 1st to make it easier to deseed and peel. While cooling, I mixed dry spices: ginger and ground rosemary with garlic salt instead of regular salt. Fresh chopped garlic and parsley, and then I added the olive oil until it was mixed well. I stirred the chopped squash with the oily spices and baked without the flour or cornstarch. 20 min. covered and 10 uncovered. Next time, I'd do 30 minutes or more uncovered. I used 1 large butternut squash, which was the right amount for the spices.