BUTTERNUT SQUASH CASSEROLE
3 lb (1.4 kg) butternut squash 1 tbsp (15 mL) olive oil 6 garlic cloves, minced Leaves from three sprigs fresh thyme 1 tsp (5 mL) salt 1 tsp (5 mL) freshly ground pepper 3 large eggs 2 tbsp (30 mL) all-purpose flour 1¼ cups (310 mL) cream 2 tbsp (30 mL) butter 10 fresh sage leaves
Preheat oven to 375 F (190 C). Use cooking spray or oil to grease a 9-inch (22.5-cm) deep-dish pie plate. Line a baking sheet with aluminum foil.
Peel and slice squash into large cubes, place on the foil-lined baking sheet and drizzle with the olive oil.
Sprinkle with garlic, thyme, ½ teaspoon (2.5 mL) salt and ½ teaspoon (2.5 mL) pepper.
Bake in preheated oven for 45 minutes until squash is tender. Remove squash from oven and lower temperature to 350 F (175 C).
Meanwhile whisk eggs and flour together in a medium bowl until thick and smooth. Whisk in the cream and remaining salt and pepper.
Combine squash and egg mixture and pour into the pie plate. (At this point, dish may be covered and refrigerated for 24 hours; bring to room temperature before baking.)
Bake in preheated oven for one hour, until golden brown; it should jiggle in the centre.
In a small saucepan, melt butter over medium-low heat and cook until it begins to turn brown; do not let it burn.
Drop in the sage leaves and let them sizzle and turn crisp. Remove leaves, pour melted butter over casserole, scatter leaves on top and serve at once.