Ingredients:

  • 2 pounds (900g) butternut squash, peeled, seeded, and cubed
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) mayonnaise (full-fat is best for flavour)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • 2 cups (225g) sharp cheddar cheese, shredded, divided
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (30g) unsalted butter, melted
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 teaspoon paprika

Instructions:

  1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast until tender and slightly caramelized.
  2. While squash is roasting, sauté onion and garlic in olive oil until softened and fragrant.
  3. In a large bowl, whisk together heavy cream, sour cream, mayonnaise, Dijon mustard, garlic powder, and nutmeg.
  4. Add roasted squash and sautéed aromatics to the sauce. Stir in half of the cheddar cheese. Pour mixture into a greased baking dish.
  5. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and paprika.
  6. Sprinkle remaining cheddar cheese over the casserole, then top with the panko mixture. Bake until golden brown and bubbly.
  7. Let cool for 10-15 minutes before serving.