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Cheesy Squash Casserole From Scratch

Course Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • 2 large yellow squash
  • ¼ of a small pumpkin
  • ½ a large carrot
  • 1 large yellow onion
  • 2 heaping tbsp wholegrain mustard
  • 1 tsp dried thyme
  • ¾   tbsp coarse black pepper
  • 1 tsp garlic powder
  • Salt to taste

Bechamel:

  • 2 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups full-fat milk
  • ½ cup grated sharp cheddar
  • ½ cup grated parmesan
  • 4 cloves of garlic crushed

Topping:

  • ¾ cup of breadcrumbs
  • 4 tbsp butter melted
  • ¼ cup shredded parmesan

Instructions

  1. Chop all the vegetables and set the milk out to warm up to room temperature.

  2. Saute the onions, pumpkins and carrots till soft.

  3. Set aside and saute the squash.

  4. Squeeze out the water from the squash.

  5. Infuse the milk with garlic and thyme then warm it up in the microwave.

  6. Make the bechamel by frying a roux of butter and flour before slowly trickling in the warm milk.

  7. Mix the bechamel with the vegetables, season and place into the dish.

  8. Combine breadcrumbs, parmesan and melted butter to make the topping.

  9. Sprinkle the topping over and bake at 180 degrees celsius for 20-25 minutes or until golden brown

  10. Serve while hot!