Looking for a cozy, gluten-free dish that will warm your heart and tantalize your taste buds? Look no further than this delectable Kabocha Squash Casserole! Bursting with rich flavors and a delightful crunch, this casserole transforms humble kabocha squash into a show-stopping side dish or a satisfying vegetarian main course. With just a few simple ingredients and an easy-to-follow recipe, you'll be on your way to impressing family and friends with a dish that not only looks stunning but is also a wholesome addition to your table. Ready to elevate your cooking game? Let’s dive into the details!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Gluten Free
Serves: 6 servings
Ingredients
- Kabocha squash, peeled and diced
- Olive oil
- Garlic, minced
- Onion, chopped
- Gluten-free breadcrumbs
- Parmesan cheese, grated
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Carefully peel the kabocha squash using a sharp knife. Cut the squash in half, remove the seeds, and dice the flesh into 1-inch cubes.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 5-6 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add the diced kabocha squash to the skillet. Season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the squash begins to soften but is not completely cooked through.
- Transfer the squash mixture to the prepared baking dish, spreading it evenly across the surface.
- In a small bowl, mix gluten-free breadcrumbs with grated Parmesan cheese. Sprinkle this mixture evenly over the top of the squash.
- Bake in the preheated oven for 35-45 minutes, or until the squash is tender and the topping is golden brown and crispy.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the flavors to meld and the dish to set.
- Serve hot as a side dish or vegetarian main course, garnishing with additional fresh herbs if desired.
Tips
- Selecting the Perfect Kabocha Squash: When choosing your kabocha squash, look for one that feels heavy for its size and has a firm, unblemished skin. This ensures maximum flavor and sweetness.
- Peeling and Dicing: Kabocha squash can be tough to peel. Use a sharp knife and take your time to safely remove the skin. Alternatively, you can roast the squash whole for about 30 minutes to soften it before peeling.
- Sautéing Techniques: Make sure to sauté the onions until they are golden for added sweetness. Adding the garlic just before the squash will prevent it from burning and losing its flavor.
- Customizing the Topping: Feel free to get creative with the breadcrumb topping! Add herbs like thyme or rosemary, or mix in some nutritional yeast for a cheesy flavor without the dairy.
- Resting Time: Allow the casserole to rest after baking; this helps the flavors meld and makes for easier serving.
- Serving Suggestions: This casserole pairs wonderfully with a fresh salad or crusty gluten-free bread, making it a versatile addition to any meal.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 5g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 8mg
