This is a tasty dish with a less-than-descriptive name. Sorry about that. I tried Googling “types of casseroles” and “terms for baked dishes” in hopes of the brilliant minds of the Internet giving me something better, but…”bake” was the best I could come up with. And to think I sometimes consider myself a decent writer.
But anyway. For some reason, I couldn’t get the combo of butternut squash, red onion, and goat cheese out of my head this afternoon. I thought of making some sort of pot pie but didn’t feel like making crust. I thought of just roasting some together and calling it a side dish but then I didn’t know what to make as the main. So I decided, well, why not make the veggies the main tonight? It’s a departure from our normal Sunday dinner with Scott’s family, which is almost always meat-pasta-veg-dessert.
I added a (diced, cooked) chicken breast at the last minute just because I had it, but some slices of sausage would taste even better. This could so easily be vegetarian, too. Really, you could add more types of veggies or a different kind of cheese and totally change the timbre of the dish, but I loved how each flavor was delicious on its own yet tasted even better in combination — the sweetness of the squash, the caramelized onion, the tang of the goat cheese, the crunch of the croutons. Some sauteed spinach or red pepper would be a nice addition.
And what about those homemade croutons? Oh man, do not skip that part. I sauteed mine in a skillet before adding to the casserole, but I’d be willing to bet you could coat them with a spray of oil and bake them with the squash and onions with equally delicious results.
With the time change today and a nice warm, snow-melting weekend, it might, just might, be starting to feel like spring. But I’m wary of getting my hopes up…and with a dish like this, I don’t mind a tiny bit more winter.
Butternut Squash and Goat Cheese BakeIt goes without saying you could use another variety of winter squash here if that’s what around. I sauteed the croutons in a skillet before adding to the casserole, but I’d be willing to bet you could coat them with a spray of oil and bake them with the squash and onions with equally delicious results.
- 1 lb butternut squash, peeled and cut into 1-2″ pieces
- half a red onion, sliced into thick half-moons and separated
- 2 thick slices of a county-style loaf (whole-wheat preferred), cut into 1-2″ cubes
- 4 oz. goat cheese, crumbled
- olive oil
- salt and pepper
- optional: diced chicken breast or cooked, sliced sausage
- Preheat oven to 400 degrees. Toss squash and onion with olive oil, salt, and pepper and place in a 9×14 casserole dish. Bake until squash is fork-tender, about 45 minutes, tossing a couple of times while cooking.
- Add croutons, meat (if using) and toss to combine. Top with goat cheese and place under broiler for a minute or two, until cheese is bubbly and croutons are browned. Enjoy!