Cheesy Butternut Squash and Sweet Corn Casserole

Butternut Squash and Sweetcorn Casserole
David Loftus


1large (2 lb) butternut squash, peeled, seeds removed and discarded, cut into 1-inch cubes
1/2 yellow onion, diced
1 ear of corn, or 1/2 cup frozen corn kernels
1tablespoon kosher salt
1/2teaspoon black pepper
1/2teaspoon ground cinnamon
1teaspoon sugar
1/4teaspoon ground cloves
1teaspoon dried oregano
1cup heavy whipping cream
1/4cup pecans, lightly toasted and chopped
1cup shredded Gruyere (about 4 ounces)


  1. Position an oven rack in the center and preheat the oven to 350F.
  2. Combine all of the ingredients except the cheese in a large (9- x 13-inch) casserole dish. Cover the dish with aluminum foil and bake the casserole on the center rack for 30 minutes.
  3. Remove the dish from the oven, lift off the foil, and sprinkle the top of the casserole with the cheese. Bake the casserole, uncovered, until the squash is fork-tender and the cheese is golden brown and melted, for about 30 minutes longer.

This recipe was republished with permission from My Life on a Plate: Recipes from Around the World (Kyle Books, 2015).