- 8 c (1 large) butternut squash, peeled and cubed
- 2 c (2 small) celery root, peeled and cubed
- 4 tbsp unsalted butter
- ½ c shallot, thinly sliced
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 c heavy cream
- 2 tsp kosher salt
- ½ tsp freshly ground pepper
- ¼ tsp ground nutmeg
- 1 c walnuts, chopped
- 2 tbsp fresh sage, finely chopped
- 2 tbsp parsley, finely chopped
- 1 c panko breadcrumbs
- 5 tbsp unsalted butter, melted
Preheat oven to 375°F. Mist a 13 x 9-inch baking dish with nonstick spray and set aside. Place cubed butternut squash and celery root in baking dish and set aside.
Melt butter in a large sauté pan over medium heat. Add shallots and garlic and sauté 5-7 minutes, or until soft and translucent. Add flour and cook 5 minutes, stirring constantly. Slowly pour in heavy cream, stirring until smooth. Add salt, pepper and nutmeg. Stir to combine and reduce heat to medium low. Simmer 5 minutes. Pour cream mixture over cubed squash and celery root and stir to combine.
In a small bowl, combine walnuts, sage, parsley and breadcrumbs. Slowly pour melted butter over mixture and stir combine. Spoon mixture oven evenly over squash and celery root. Wrap baking dish loosely with aluminum foil and bake for 30 minutes. Remove from oven, uncover and bake an additional 15-20 minutes until bake is bubbly and topping is lightly browned. Let side 15 minutes before serving.
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