Stroopwafel-Squash-Casserole

Stroopwafel Squash Casserole

Stroopwafel-Squash-Casserole

Ingredients (preparation time 50 minutes)

  • 6 oz bacon
  • 1 large shallot, sliced
  • 4 cups butternut squash, cut into 1-inch cubes
  • ½ cup water
  • 1 tsp thyme
  • Salt, pepper
  • 4.5 oz goat cheese
  • 1 cup ground stroopwafels
  • ½ cup grated Parmesan cheese
  • 1 ½ Tbsp sage, chopped
  • 4 Tbsp unsalted butter, at room temperature

method

Preheat oven to 375 degrees.

Set a large skillet over high heat on the stovetop. When hot, add in bacon and cook until fat is rendered and bacon is crispy. Using a slotted spoon, remove bacon from pan and set on a paper towel-lined baking sheet.

Add shallots and cook for 1 to 2 minutes until translucent. Add squash to pan and season liberally with salt and pepper. Cook over high heat for about 5 minutes. Add in water and stir in thyme. Lower heat to medium and continue to cook for about 15 minutes, until squash has softened a bit, started to brown at edges, and water has evaporated. Turn off heat.

In a large bowl, combine ground stroopwafels, Parmesan cheese, sage, and butter. Using your hands, combine until a coarse crumb forms.

Break up goat cheese and stir into butternut squash mixture. Pour squash into a casserole dish and top with stroopwafel crumble.

Place casserole in oven and bake for 15 minutes, until crumble browns and mixture bubbles up from the sides.

Allow to cool slightly and serve. Can be made up to two days ahead of time and reheated in oven.

 

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Sweet potatoes can be substituted for squash. Remove sweet potatoes from stove when tender, up to five additional minutes.