Golden Beet & Butternut Squash Bake


 

squash halves

The most striking thing about this dish is the vibrant gold and yellow colors. Chopping the beets and squash made me almost feel as if it were fall, instead of this white winter urban wilderness. Is it true that pretty food also tastes better? Umm… yes! The more senses involved, the better.

beets and squash

Also, I love eating things like this that taste like 10,000 calories, yet is far from fattening in reality. Not only is it vegetarian, but the root vegetables, herbs and spices pack it full of vitamins and antioxidants. There’s no need for heavy cream, the light is satisfying enough especially with a taste of cheese.

Golden Beet & Butternut Squash Bake: 

  • 1 ½ lbs Butternut Squash, peeled and cubed
  • 8 oz Golden Beets, peeled and cubed
  • 1 large Shallot (about 3 oz) chopped
  • 1 cup Panko Breadcrumbs
  • 1cup Light Cream
  • 3 Eggs
  • ½ cup grated Gruyere Cheese
  • 1 tsp Sea Salt
  • ½ tsp Pink Himalayan Salt
  • 2 tsp fresh Basil Leaves, cut into ribbons or chopped
  • Ground Black Pepper to taste

Spice Mix:

  • 1/4 tsp Paprika
  • ¼ tsp Cayenne
  • 1/4 tsp Mustard Powder
  • 1/2 tsp Garlic Powder
  • pinch of Ginger
  • ½ tsp dried Thyme
  • pinch of Cinnamon

Topping:

  • ½ cup Panko Breadcrumbs
  • ½ cup Monterey Cheese

 

It may be true that the most daunting task of this recipe is carving up a whole butternut squash, if you’ve never done it before.  But it’s not difficult if you try it this way. First cut the squash in half lengthwise, and clean out the seeds. Next, chop each side in half, just about where the bulb end stops.  Cut off the stem ends, and stand each piece upright. Then carefully slice off the hard outer skin using downward strokes.

peeling and chopping squash

In a large pot, add the cubed beets, squash and 1 tsp salt. Pour in enough water to cover everything, and bring it to a boil. Turn down heat and simmer for 25 minutes or until the squash and beets are softened. (aka you can stab them easily with a fork).

boil veggies

Preheat the oven to 350 degrees F. Prepare an 8×10 inch glass baking dish by greasing the bottom and sides with butter.

Beat the eggs together in a small bowl. Add the spices to a small bowl and stir.

Drain the squash/beets and pour them into a large bowl. Add the shallots, beaten eggs, panko crumbs, light cream, gruyere cheese, pink Himalayan salt, basil, ground pepper and spice mix. Stir well.

ingredients

mix together in large bowl

Pour into the prepared baking dish and smooth with a spatula. Sprinkle the top with the panko crumbs, followed by the Monterey jack cheese.

ready to bake

Cover with aluminum foil and bake 30 minutes. For a browned top, uncover and turn on the broiler for 3-5 minutes or until it reaches golden crispiness.

baked

golden beet and squash bake

Scrummly!

Golden Beet & Butternut Squash Bake
 
Author:
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
 
Vibrant golden beets and yellow butternut squash make this entree as easy on the eyes as it is on the calories. It's vegetarian, full of vitamins, and tastes like a savory sunset.
Ingredients
  • 1 ½ lbs Butternut Squash, peeled and cubed
  • 8 oz Golden Beets, peeled and cubed
  • 1 large Shallot (about 3 oz) chopped
  • 1 cup Panko Breadcrumbs
  • 1cup Light Cream
  • 3 Eggs
  • ½ cup grated Gruyere Cheese
  • 1 tsp Sea Salt
  • ½ tsp Pink Himalayan Salt
  • 2 tsp fresh Basil Leaves, cut into ribbons or chopped
  • Ground Black Pepper to taste
  • ¼ tsp Paprika
  • ¼ tsp Cayenne
  • ¼ tsp Mustard Powder
  • ½ tsp Garlic Powder
  • pinch of Ginger
  • ½ tsp dried Thyme
  • pinch of Cinnamon
  • ½ cup Panko Breadcrumbs
  • ½ cup Monterey Cheese
Instructions
  1. In a large pot, add the cubed beets, squash and 1 tsp salt. Pour in enough water to cover everything, and bring it to a boil.
  2. Turn down heat and simmer for 25 minutes or until the squash and beets are softened. (aka you can stab them easily with a fork).
  3. Preheat the oven to 350 degrees F. Prepare an 8x10 inch glass baking dish by greasing the bottom and sides with butter.
  4. Beat the eggs together in a small bowl. Add the spices to a small bowl and stir.
  5. Drain the squash/beets and pour them into a large bowl. Add the shallots, beaten eggs, panko crumbs, light cream, gruyere cheese, pink Himalayan salt, basil, ground pepper and spice mix. Stir well.
  6. Pour into the prepared baking dish and smooth with a spatula. Sprinkle the top with the panko crumbs, followed by the Monterey jack cheese.
  7. Cover with aluminum foil and bake 30 minutes. For a browned top, uncover and turn on the broiler for 3-5 minutes, or until it reaches golden crispiness.

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