This casserole is layered like a lasagna and includes a traditional béchamel sauce but doesn’t include the pasta! You won’t miss it with all the delicious cheese flavour that shines through.

Prep icon
PREP20 min
Prep icon
Cooking58 min
Prep icon
Ready in1 h 18 min

Ingredients

BÉCHAMEL SAUCE INGREDIENTS

Instructions

  1. Step
    Butter an 8-inch (1.5 L) baking dish and preheat oven to 350°F (180°C).
  2. Step
    In a large skillet, melt butter over medium heat. Add squash, onion, garlic, salt and pepper. Cover and cook, stirring often for 8 minutes or until squash is softened slightly.
  3. Step
    In a saucepan, melt butter over medium heat. Stir in flour and thyme; cook, stirring for 1 minute. Gradually whisk in milk until combined. Cook, whisking for about 8 minutes or until thickened enough to coat back of spoon; stir in nutmeg and salt. Remove from heat.
  4. Step
    Spoon 1/3 of the squash mixture onto the bottom of the 8-inch (1.5 L) baking dish. Spread 1/3 of the béchamel and cheese over top. Repeat layers twice. Bake for about 50 minutes or until top is golden and bubbly. Let stand 10 minutes before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

COOK’S TIP

Make Ahead: Casserole can be made ahead before baking and refrigerated for up to 1 day. Bake as directed adding about 10 minutes to heat through. Freeze Ahead: Once cooked, let casserole cool to room temperature. Cut into pieces and pack into airtight containers. Freeze for up to 2 weeks. Let thaw in the refrigerator before reheating in microwave or oven.