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Cheesy Butternut Squash with Sage Cauliflower Breadcrumbs

CHEESY BUTTERNUT SQUASH WITH SAGE CAULIFLOWER BREADCRUMBS.

Cheesy baked butternut squash hotdish with three cheeses, miso, and fresh sage, topped with gluten-free cauliflower breadcrumbs.
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Servings 6

Ingredients
  

Cheesy Butternut Squash

  • 3 pounds butternut squash cubed (about 9 cups), divided
  • 1 ½ cups whole milk
  • 1 cup vegetable broth
  • 3 tablespoons minced fresh sage leaves divided
  • 1 cup shredded mild cheddar
  • ½ cup ricotta cheese
  • ¼ cup parmesan cheese
  • 1 tablespoon white miso paste
  • ½ teaspoon sea salt
  • generous shake of ground nutmeg
  • generous shake of ground cayenne
  • freshly cracked pepper to taste

Sage Cauliflower Breadcrumbs

  • 4 cups cauliflower florets steamed
  • 2 tablespoons hemp seeds
  • 2 garlic cloves minced
  • 2 teaspoons olive oil
  • 1 tablespoon minced sage
  • ½ teaspoon sea salt
  • freshly cracked pepper to taste

Instructions
 

  • Preheat oven to 375ºF.
  • In a 10-12” ceramic, oven-safe, non-stick frying pan, combine 3 cups of uncooked butternut squash cubes with milk, vegetable broth, and 2 tablespoons of minced sage. Bring to a boil over medium heat, then reduce heat and simmer for 15-18 minutes, until the squash is fork tender.
  • While the squash simmers, steam remaining 6 cups of squash cubes with 4 cups of cauliflower florets (keep cauliflower and squash separate in sections or layers) just until tender. Don't overcook, since they're going into the oven later. Remove from heat, and separate squash and cauliflower.
  • Mince cauliflower into small “breadcrumbs”—you’ll have about 2 cups. Transfer into a clean dishcloth or double-layered cheesecloth and squeeze out as much liquid as you can. Transfer the “breadcrumbs” to a bowl, and toss with the hemp seeds, minced garlic, olive oil, sage, salt, and pepper. Set aside.
  • Once the squash simmering in milk and broth is tender, remove from heat, and mash squash into the liquid until mostly smooth. Transfer to a blender or food processor, and add the remaining 2 tablespoons of minced sage, cheddar, ricotta, parmesan, miso, salt, nutmeg, cayenne, and pepper. Blend until smooth.
  • Give the frying pan a light coating of olive oil, then place the steamed squash cubes in a single layer in the base. Cover with the blended cheese mixture, leaving at least ½-inch around the top, and stir gently to distribute it evenly throughout. If you’re using a smaller pan, you may have some cheese mixture left over—use it as a sauce on any veggies or as a delicious hot dip.
  • Sprinkle 1-1 ½ cups of cauliflower breadcrumbs over the top of the dish. Place the pan on top of a baking sheet and bake for 25-30 minutes, until the cheese is bubbling and the cauliflower is beginning to turn golden.
  • Place remaining breadcrumbs on a small baking sheet and bake until golden brown and beginning to turn crispy, 10 to 12 minutes. Remove from oven and set aside for garnish.
  • Turn the broiler to low and give the pan a few minutes under the broiler to brown and crisp the cauliflower breadcrumbs. Serve immediately, garnished with additional breadcrumbs, grated parmesan, and freshly cracked pepper.