Levantine-style Butternut Squash Casserole

Ingredients

In this Levantine adaptation, the Finnish Lanttulaatikko is transformed by incorporating Levantine flavors and ingredients. The original dish typically includes rice, carrots, and rutabaga, while this Levantine version replaces the rutabaga with roasted butternut squash. Additionally, the traditional Finnish spices are substituted with Levantine spices like cumin, coriander, and cinnamon. The creamy tahini sauce adds a Middle Eastern touch, enhancing the overall flavor profile of the dish. We alse have the original recipe for Lanttulaatikko, so you can check it out.

• 1 large butternut squash, peeled, seeded, and cut into cubes (about 4 cups / 600g) 1 large butternut squash, peeled, seeded, and cut into cubes (about 4 cups / 600g)
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) unsweetened almond milk 1 cup (240ml) unsweetened almond milk
• 1/4 cup (60g) tahini 1/4 cup (60g) tahini
• 1/4 cup (60g) breadcrumbs 1/4 cup (60g) breadcrumbs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 6g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the butternut squash cubes, olive oil, cumin, coriander, cinnamon, salt, and black pepper. Toss until the squash is evenly coated with the spices.
3. 3.
   Spread the seasoned butternut squash cubes on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
4. 4.
   In a separate bowl, whisk together the vegetable broth, almond milk, and tahini until well combined.
5. 5.
   Transfer the roasted butternut squash to a casserole dish and pour the tahini mixture over it. Mix gently to ensure the squash is coated with the sauce.
6. 6.
   Sprinkle the breadcrumbs evenly over the top of the casserole.
7. 7.
   Bake in the oven for an additional 20-25 minutes, or until the casserole is bubbling and the breadcrumbs are golden brown.
8. 8.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Butternut squash — Make sure to peel and seed the butternut squash properly before cutting it into cubes. This will ensure a smooth texture in the casserole.
• Tahini — Stir the tahini well before using it in the recipe to ensure a smooth and creamy consistency.

Tips & Tricks

• For a more pronounced Levantine flavor, sprinkle some sumac or za'atar on top of the casserole before baking.
• If you prefer a crunchier texture, mix some chopped toasted almonds or pine nuts with the breadcrumbs before sprinkling them over the casserole.
• Serve the casserole with a dollop of Greek yogurt or a squeeze of lemon juice for an extra tangy kick.
• Feel free to adjust the spices according to your taste preferences. Add more cinnamon for a sweeter flavor or increase the cumin for a stronger savory note.
• Leftovers can be refrigerated and reheated the next day. The flavors will meld together even more, making it even more delicious.

Serving advice

Serve the Levantine-style Butternut Squash Casserole as a main dish accompanied by a fresh green salad and warm pita bread. It can also be served as a side dish alongside grilled chicken or lamb kebabs.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh parsley or cilantro on top of the casserole before serving. The vibrant green color will add a pop of freshness to the dish.