Roasted Butternut Squash & Caramelized Onion Casserole

Roasted Butternut Squash & Caramelized Onion Casserole
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  • 2 tsp. finely chopped garlic
  • 1 Tbs. kosher salt
  • 2-½ lb. butternut squash
  • 3 large egg yolks
  • 3 large eggs
  • 1-½ cups heavy cream
  • 4 cups sliced onion
  • + 4 more ingredients
    • Freshly ground black pepper
    • ¼ tsp. ground nutmeg
    • ¼ cup olive oil; more for coating the squash
    • 1 Tbs. plus 1 tsp. chopped fresh thyme

Heat the oven to 400°F. Rub the squash with olive oil, prick them with a knife in a few places, put them on a sheet pan, and roast until just tender when pierced with a knife, about 45 minutes. Let cool completely. Peel the squash, remove the seeds, and cut the flesh into slices 1/4 inch thick. S...

View full recipe at Fine Cooking


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