Baked Winter Squash With Garlic Herb Crust Recipe

Name: Baked Winter Squash With Garlic Herb Crust Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. fresh bread crumbs; 1/4 c. grated parmesan cheese; 2 Tbsp. finely minced fresh parsley; 1 Tbsp. caraway seeds, lightly crushed; 1 Tbsp. sesame seeds; 2 tsp finely minced fresh thyme; 2 tsp finely minced fresh chives; 1 tsp finely minced fresh rosemary; 1 tsp finely minced fresh mint; 3 med garlic cloves, finely minced finely grated zest of 2 lemons winter squash casserole; 2 med acorn squash; 2 med butternut squash; 2 med baking potatoes; 2 med tomatoes; 1 1/2 tsp salt; 1/2 tsp white pepper; 1 c. chicken stock; 1 c. heavy cream; 2 sm garlic cloves, finely minced; 1 tsp finely grated fresh horseradish; 1 tsp finely minced fresh thyme

Servings: persons

1 1/2 c. fresh bread crumbs
1/4 c. grated parmesan cheese
2 Tbsp. finely minced fresh parsley
1 Tbsp. caraway seeds, lightly crushed
1 Tbsp. sesame seeds
2 tsp finely minced fresh thyme
2 tsp finely minced fresh chives
1 tsp finely minced fresh rosemary
1 tsp finely minced fresh mint
3 med garlic cloves, finely minced finely grated zest of 2 lemons winter squash casserole
2 med acorn squash
2 med butternut squash
2 med baking potatoes
2 med tomatoes
1 1/2 tsp salt
1/2 tsp white pepper
1 c. chicken stock
1 c. heavy cream
2 sm garlic cloves, finely minced
1 tsp finely grated fresh horseradish
1 tsp finely minced fresh thyme

1
Peel, halve, and seed the acorn squash and cut them crosswise into 1/8-inch-thick slices.
2
Set aside.
3
Peel, halve, and seed the butternut squash and cut them crosswise into 1/8-inch-thick slices.
4
Set aside.
5
Peel and halve the potatoes and cut them into 1/8-inch-thick slices.
6
Set aside.
7
Core the tomatoes and cut them into 1/8-inch-thick slices.
8
Set aside.
9
Toss together all the ingredients listed under Garlic-Herb Crust and reserve.
10
Preheat the oven to 325 degrees.
11
Grease a 2- to 2 1/2-qt casserole.
12
Starting and ending with acorn squash, arrange the squashes, potatoes, and tomatoes in alternating layers in the casserole, lightly seasoning each layer with salt and pepper.
13
In a medium saucepan, gently simmer the chicken stock, cream, garlic, horseradish, and thyme for 5 min.
14
Pour over the squash.
15
Bake the casserole, covered, for 30 min.
16
Then spread the crust proportionately over the surface of the casserole.
17
Bake, uncovered, for 30 min more.
18
This recipe serves 6 to 8.
19
by Norman Kolpas with George Maheffey

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 c. fresh bread crumbs, 1/4 c. grated parmesan cheese, 2 Tbsp. finely minced fresh parsley, 1 Tbsp. caraway seeds, lightly crushed, and more.

Yes, Baked Winter Squash With Garlic Herb Crust Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!