Description
Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.
Ingredients
- 2 tablespoons olive oil
- 2 small onions, chopped
- 1 (2 1/2 pound) butternut squash – peeled, seeded, and cubed
- 6 cloves garlic, crushed
- ¼ teaspoon salt
- 1 tablespoon water, or as needed (Optional)
- 3 eggs
- ¾ cup sour cream
- 1 cup grated Parmesan cheese
- ⅓ cup chopped fresh basil
- ¼ teaspoon ground black pepper
- ½ (8 ounce) package coarsely shredded mozzarella cheese
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9×13-inch casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened
- about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture
- stirring occasionally
- until squash is slightly tender
- about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
- Lightly whisk eggs in a bowl; stir in sour cream
- Parmesan cheese
- basil
- and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
- Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 4