I didn’t create this recipe but the Lee Bros did such a great job on a casserole in their book that I thought you would enjoy making this.  It is so good and relatively easy to to make.

Ingredients:

1 large butternut squash, peeled and cut in 1/4″ thick slices (about 6 cups)
5 Tbls unsalted butter, plus some for the pan
1 Tbls olive oil
2 lg onions, trimmed, peeled and chopped (about 3 cups)
1 cup whole or low-fat buttermilk
2 lg eggs, beaten
2 1/2 tsp minced fresh thyme
1/2 cup bread crumbs, toasted
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cp pumpkin seeds or pecans, toasted
1 1/2 cp grated cheddar cheese (about 4 1/2 ounces)

Preparation:

Preheat the oven to 375 degrees F. and butter a 9-x-13-inch baking dish or  4-quart casserole.
Place 3 quarts water in a large stockpot and bring to a boil over high heat.
Add the squash to the water, return to a boil, and cook for 6 minutes.
The squash will turn a deeper orange. Drain it and set aside.
Melt the butter in the stockpot and add the oil.
Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning.
Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 cp cheese.
Blend with a wooden spoon or spatula until the ingredients are well combined.
Spread the mixture evenly in the baking dish and bake for 45 minutes.
Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 1/2 cp cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

This was adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook”.

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