Butternut Squash Parmesan

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I'm always looking for new ways to enjoy butternut squash, especially when it's in season and plentiful in the fall. This Butternut Parmesan casserole is simple and unique. I would have never thought that cheese would pair well with the squash! But it really does!

I got the idea from Trader Joe's. They sell a frozen Butternut Squash Parmesan package,  but its not gluten free. The other day when I was shopping, they were offering taste samples. Everyone was raving. So, I thought I would try to make my own gluten free version. I looked at their ingredients to get some ideas. I was happy with my final product. I'll never know if it tastes anything like the one at TJ's.

Butternut squash is a low fat vegetable that is rich in Vitamin A ( good for the eyes), has more potassium than a banana per cup, provides a fair amount of fiber, Vitamin B-6 and other vitamins and minerals as well. It's a healthy vegetable to add additional nutrients to a gluten free diet.

I've already received 3 butternut squash from my CSA farm. I usually bake my whole squashes so I don't have to peel them.  I also make Apple Cider Glazed Butternut Squash,

and of course I also make soup- some savory, some sweet- like my Butternut Apple Soup or my 

Butternut Rosemary Soup. 

This time I decided to try something totally different. I peeled and cut my squash into cubes, tossed it in some vanilla extract and three different cheeses: Parmesan, Gruyere, and Swiss. I also thought about topping it with my almond and coconut sugar topping before I baked it but forgot- maybe next time.  See below for the nut crunch topping recipe if you would like to use it.

Shortcut: If you do not want to peel and cut your own butternut, Trader Joe's ( and other places) sells packages of cubed butternut squash. You will need 6 cups or 2 packages from Trader Joe's.

OMG- the aroma of the vanilla with the squash was amazing when I removed it from the oven! 

It's a light delicious side dish that is sure to please any butternut squash lover!

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 15 minutes if peeling squash, 2 minutes if buying squash precut
Steaming Time: 15 minutes
Bake time : 15-20 minutes
If you buy precut squash, the entire process with baking is half hour-

Ingredients: 

6 cups of butternut squash, cubed

1 and 1/2 Tablespoons of vanilla extract

3/4-1 cup of freshly grated or shredded Parmesan cheese

3/4- 1 cup of Gruyere and Swiss shredded cheese combo ( from Trader Joe's) 

Optional: nut crunch topping ( see recipe below) 

Directions: 

Using a steaming basket steam the butternut squash until tender. Remove from pot and place in a deep bowl. 

Preheat oven to 400 degrees

Toss the steamed butternut squash with vanilla extract until well coated. Then toss in the cheeses and mix well.  Place the mixture in a deep baking dish. If you are going to use the nut topping sprinkle on top now. Bake for 15-20 minutes until the cheese starts to bubble. 

Serve immediately. 

Nut Crunch Topping: 

Ingredients for the topping: 
1/2  cup of raw almonds
1/4 coconut sugar ( available in health food stores) it looks and acts like brown sugar but is lower in carbs.

Place the raw almonds in a food processor . Process on an off bursts until the nuts become chopped small ( about 3 bursts).  Place in a bowl and toss in the coconut sugar. Sprinkle on top of the casserole before the final baking.

Steam the squash using a steaming basket

If you prefer, you could roast your squash instead of steaming.

Sweet, aromatic, and delicious- probably even better with the nut crunch topping!

MY NOTES

1. You could steam your squash or 

2. Roast your squash in the oven at 400 degrees. ( Toss in some olive oil first-) until squash is tender. Then assemble and bake until cheese is bubbly.

3. This freezes well 

4. The vanilla is subtle but really adds something - don't omit it

5. If roasting the squash, you could toss the squash in some olive oil and rosemary before roasting-