Side shot of winter squash casserole in dark rectangular baking dish with spoon on top of light orange tea towel.

Winter Squash Casserole with Hazelnuts & Ontario Cheese

Name: Winter Squash Casserole with Hazelnuts & Ontario Cheese
Ingredients: 6 cups (1.5 L) butternut squash (about 2 lb/1 kg), peeled and cubed; 3 tbsp (45 mL) fresh parsley, chopped; 2 tbsp (30 mL) Ontario butter, melted; 2 cloves garlic, minced; 1/4 tsp (1 mL) each salt and pepper; 1/4 cup (60 mL) grated Ontario Asiago cheese; 1 tub (454 g) Ontario ricotta cheese; 1 1/2 cups (375 mL) fresh breadcrumbs; 1/2 cup (125 mL) hazelnuts, toasted and chopped; 3 tbsp (45 mL) fresh parsley, chopped; 1/4 cup (60 mL) Ontario butter, melted

Savour Ontario Kitchen Feb 17 2021

Inspired

40 min

Serves 6

This creamy and flavourful vegetarian casserole made with local Ontario Ricotta and Asiago cheese is perfect on a cold winter’s night with a green salad and crusty bread. The nutty undertones and the blast of cheesy goodness will satisfy anyone's palate and make for a seasonal meal to lift spirits and warm hearts.

While Ontario is known as the Cheddar cheese capital of Canada, fine cheesemakers like Thornloe Cheese (Thornloe, Ontario), Quality Cheese Inc. (Vaughan, Ontario) and International Cheese Co Ltd. (Toronto, Ontario) are expanding the province's cheese story, crafting beautiful and award-winning local versions of cheeses loved around the world like Asiago, burrata, blue and other fine artisan and Italian-style cheeses.

Prep 20 MIN

Cook 40 MIN

Casserole Ingredients

6 cups (1.5 L) butternut squash (about 2 lb/1 kg), peeled and cubed Checkbox selected

3 tbsp (45 mL) fresh parsley, chopped Checkbox selected

2 tbsp (30 mL) Ontario butter, melted Checkbox selected

2 cloves garlic, minced Checkbox selected

1/4 tsp (1 mL) each salt and pepper Checkbox selected

1/4 cup (60 mL) grated Ontario Asiago cheese Checkbox selected

1 tub (454 g) Ontario ricotta cheese Checkbox selected

Topping Ingredients

1 1/2 cups (375 mL) fresh breadcrumbs Checkbox selected

1/2 cup (125 mL) hazelnuts, toasted and chopped Checkbox selected

3 tbsp (45 mL) fresh parsley, chopped Checkbox selected

1/4 cup (60 mL) Ontario butter, melted Checkbox selected

Method

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, toss together squash, parsley, butter, garlic, salt and pepper to coat

Step 3

Spread onto prepared pan. Roast for about 25 minutes or until tender.

Step 4

Remove from oven and sprinkle with Asiago cheese. Transfer squash mixture into casserole dish. Dollop ricotta all over squash.

Step 5

Topping: In a bowl, combine breadcrumbs, hazelnuts and parsley. Drizzle with butter and toss to coat. Sprinkle all over squash mixture.

Step 6

Return to oven for 15 minutes or until golden.

Make-ahead: Before baking, cover and refrigerate for up to 1 day. Reheat covered with foil in 350 F (180 C) oven for 30 minutes. Uncover and bake for about 15 minutes or until golden and heated through.

Nutritional Information

One Serving 1/6 Recipe

Calories	360
Protein	12 g
Carbohydrates	20 g
Fat	28 g
Saturated Fat	14 g
Trans Fat	0.5 g
Cholesterol	70 mg
Sodium	310 mg
Fibre	3 g
Sugars	3 g

Written by

Savour Ontario Kitchen

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