Peanutty Squash

This vegetarian squash casserole takes a different path than the usual brown sugar and marshmallow approach. Thinly sliced winter squash gets layered with creamy bechamel sauce, grated cheese, and crushed peanuts in a buttered dish, then bakes for an hour until everything melds together.

The peanuts are what make this stand out. Crushed and scattered between layers (and piled on top), they toast during the long bake time and develop a deep, roasted crunch that plays against the soft, tender squash. The nuttiness pairs naturally with the sweetness of winter squash in a way that feels deliberate rather than random.

Par-boiling the squash slices for 5 minutes before assembling is key. Raw winter squash is dense and takes forever to soften in the oven. That quick boil gives it a head start, so the squash finishes tender rather than still firm in the center after an hour of baking.

Kitchen Tips

• Slice the squash thin and even (about ¼ inch). Thick, uneven slices mean some pieces are mush while others are still crunchy.
• Use a well-seasoned bechamel. Since the recipe calls for a “medium” white sauce, make sure it has enough salt, pepper, and perhaps a pinch of nutmeg. Bland bechamel makes the whole casserole flat.
• Don’t salt the peanuts. The recipe calls for unsalted peanuts specifically because the cheese and bechamel bring plenty of salt already.

Variations

• Butternut and Gruyère: Use butternut squash and swap the grated cheese for Gruyère for a more refined, French-leaning version.
• Spiced peanut version: Toss the crushed peanuts with a pinch of cayenne and smoked paprika before layering for a warm, smoky heat.