I’ve taken a liking to pumpkin/squash last autumn, so this and the next post will deal with that, even though it doesn’t really fit the season at the moment.

First, the casserole.

For 3 servings you need:

  • 1 butternut squash
  • 1 onion
  • 30 g butter
  • 30 g (whole wheat) flour
  • 250 mL cream
  • 500 mL vegetable stock
  • salt, pepper, nutmeg
  • 200 g cheese (gouda or emmental)
  • 1/2 bunch dill
  • 200 g smoked salmon
  1. dice the squash into bite-sized pieces.
  2. Dice the onion and broil them until translucent in the butter. Scatter the flour of the mix and let it brown a bit.
  3. Add cream and veggie stock while stirring continiously. Season with salt, pepper, and nutmeg, and let it cook for 5 minutes.
  4. Take 120 g of the cheese and add it to the sauce, as well as the cut up dill.
  5. In a dish, layer alternately sauce, salmon, squash, and so forth. Finish with a layer of sauce and cover it with the remaining cheese.
  6. Let it bake in the oven at 200 °C for 45 minutes.