The Ethnic Restaurateur Pressure Cooker Style
A comforting bake featuring tender butternut squash, aromatic herbs, and melty cheddar all brought together with a crispy breadcrumb topping for the perfect cozy dish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cheddar cheese grated
- ½ cup breadcrumbs
Instructions
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Make sure every piece gets a nice coating.
- Spread the squash out on a baking sheet and roast for about 20 minutes until tender but not mushy.
- While the squash roasts, sauté onion and garlic in a skillet over medium heat until softened, about 5 minutes.
- Stir in the thyme and cook for one more minute.
- Combine roasted squash and sautéed onions in a baking dish. Mix in half of the grated cheese.
- Top with remaining cheese and breadcrumbs. Bake for 10 to 15 minutes until bubbly and golden. Let sit 5 minutes before serving.
Notes
Store leftovers in the fridge for up to 4 days or freeze for longer storage. Reheat covered to retain crispy topping texture.