Better than Mashed Potatoes

Squash Casserole

1 stalk of celery, chopped

1/2 a medium onion, diced

1 carrot, chopped

1 butternut squash, peeled and cubed

~1/4 C Olive oilimage

1/2 Tbsp. Thyme

2 bay leaves

2 Tbsp minced garlic

Salt & Pepper to Taste

1 egg plus 1 egg white

1/4 cup heavy cream

1/4 cup parmesan cheese, freshly grated

In a large bowl toss together vegetables, oil and spices together to coat evenly. Roast on a greased cookie sheet (one with a lip helps) in a 400 degree oven for 30-40 minutes until the mixtures is fork tender. Mash these ingredients together with the cream and eggs. Pour into a 9×9 glass dish, top with parmesan cheese. Bake in a 325 degree oven for 30 more minutes.

This dish is just soooo perfectly wintery. I adore butternut squash and the mixture of a little cream and the sharp cheese brings out it’s sweet flavor. When I was mashing, I left a few of the chunks in for texture and depth and it just feels like someone made a heavenly bisque without all the cream and butter. I served this along side a roast beef, but I immediately stored it in my brain for Thanksgiving next year. It’s a great take along dish, I made everything in the morning up until I had to bake it and then just finished it off in the oven. Highly recommend this dish to anyone who needs something other than the boring mashed potato to take to a potluck, it’s a definite crowd pleaser!


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