This rich, warming winter squash side dish is perfect for the Thanksgiving or holiday table.
I find that when people are looking for a starchy side dish, they automatically go to potatoes or rice, but squash has such great flavor and it’s also such a beautiful color, it shouldn’t be overlooked. I love butternut squash so much that I could go on and on with all the things you can do with it but here’s a good one. The sweet squash and the savory onion in this recipe make for a rich and delicious side dish.
Butternut Squash & Sweet Corn Casserole
- 1 butternut squash, peeled, seeds removed and discarded, cut into 1-inch cubes
- ½ yellow onion, diced
- 1/2 cup corn kernels
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- 1 teaspoon sugar
- ¼ teaspoon ground cloves
- 1 teaspoon dried oregano
- 1 cup heavy whipping cream
- ¼ cup pecans, lightly toasted and chopped
- 1 cup shredded Gruyère, about 4 ounces
- Position an oven rack in the center and preheat the oven to 350°F.
- Combine all of the ingredients except the cheese in a large (9-by-13-inch) casserole dish. Cover the dish with aluminum foil and bake the casserole on the center rack for 30 minutes.
- Remove the dish from the oven, lift off the foil, and sprinkle the top of the casserole with the cheese. Bake the casserole, uncovered, until the squash is fork-tender and the cheese is golden brown and melted, for about 30 minutes longer.