Havarti Dill Squash Casserole
A different take on squash casserole. This one is flavored with dill and havarti.
Equipment
- 1 baking dish, glass
- 1 pan, sauce, 2 quart, with lid
- 1 mixing bowl, stainless
- 1 whisk
Ingredients
- 5 ea squash, yellow
- 3 ea egg
- 150 g onion, sweet
- 12 oz cheese, Havarti, dill
- 5 g garlic, crushed
- 15 g starch, corn
- 2 g dill, dried
- 3 g pepper, black, fresh cracked
- 3 g salt, kosher
- 4 oz cheese, Havarti, dill
- 15 ea crackers, Ritz
Instructions
Squash Prep
- Preheat your oven to 350° F.
- Slice your squash into 1/4" disks.5 ea squash, yellow
- Slice your onions as thinly as you can.150 g onion, sweet
- Toss squash and onions with your salt.3 g salt, kosher
- Spread out your squash and onions on a sheet pan (use as many as you have and can)
- Roast your squash and onions until they start to dry out a bit and the squash looks crinkled along the edges. Probably about 45 minutes.
- Place the roasted squash and onions on some paper towels to continue wicking of moisture while you do other stuff. Like making the sauce for example.
- Preheat your oven to 400° F.
The Sauce that Binds
- Grate your cheese. (Not all of it.) Toss with the cornstarch to cover. This is insurance.12 oz cheese, Havarti, dill, 15 g starch, corn
- Bring your half and half to almost a boil and add your garlic, dill and black pepper.5 g garlic, crushed, 2 g dill, dried, 3 g pepper, black, fresh cracked
- Beat your eggs together and reserve for later.
- Moving one handful at a time, add your cheese to the half and half. Stir until dissolved. When the first handful goes away, add the next.
- Repeat until all your cheese is gone.
- Keep your cheese sauce moving over medium high heat. When it begins to thicken (YAY, Starch!) take it off heat (keep it moving - carryover can kill you)
- Temper in your eggs.3 ea egg
Showtime
- Grate the rest of your cheese4 oz cheese, Havarti, dill
- Pulverize your crackers.15 ea crackers, Ritz
- Gently mix your squash and egged cheese sauce.
- Place in a baking pan
- Top with cheese.4 oz cheese, Havarti, dill
- Bake for about 45 minutes or until the color of the cheese on top makes you panic.
- Dust with cracker crumbs and pop it back in the oven until the crackers brown up a bit.15 ea crackers, Ritz
- Let the dish rest for about half an hour before serving to ensure a good set.
Notes
The key to this dish is to keep your squash dry which is pain in the ass, but doable. I honestly prefer to make this with leftover boiled squash because it readily gives up its moisture over night in the fridge. You can also saute the slices and get them nice and blistered, which gives it a very nice pop of flavor. But with all that squash, you'll be there for a while. Your call, as always.
Nutrition
Serving: 5ozCalories: 216kcal
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