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Associa Family Cookbook Volume III | 143 1. Preheat oven to 425°F. 2. Combine squash, olive oil, and a pinch of salt and pepper on a parchment paper-lined baking sheet and toss well to coat. 3. Roast for 15-20 minutes or until just tender and golden. Set aside and leave oven on. 4. Meanwhile, melt 1 tablespoon of butter in a 12-inch cast-iron skillet. Add shallots and 1 garlic clove and sauté over medium heat for 2-3 minutes until fragrant and bubbling. 5. Stir in the breadcrumbs and continue to cook until the breadcrumbs just start to turn golden, seasoning with salt and pepper to taste. Transfer the crispy crumbs to a small bowl and set aside. 6. In another skillet, sauté onions in the remaining butter over medium-high heat with a pinch of salt until translucent, about 5-7 minutes. 7. Add the remaining garlic and sage, cook for 2 minutes, and then stir in roasted squash and beans. Add the heavy cream and bring the mixture to a simmer. 8. Remove the skillet from heat and stir in cheese, nutmeg, salt, and pepper. 9. Taste and adjust the seasonings to your liking, then pour the bean and squash mixture into a small greased roasting dish. 10. Top with the crispy breadcrumbs and bake for 10-15 minutes, or until the top is crisp and edges are bubbling. Friendsgiving Casserole S E R V E S 4 ingredients directions 8 oz butternut squash, peeled & cut into ½-inch cubes 1 Tbsp olive oil salt (to taste) pepper (to taste) 3 Tbsp unsalted butter, divided ¼ cup shallots, chopped 4 cloves garlic, chopped, divided ½ cup breadcrumbs ½ large yellow onion 2 tsp fresh sage, chopped 1 (15 oz) can cannellini beans, drained & rinsed ½ cup heavy cream 1 cup fresh Gruyère cheese, grated ⅛ tsp nutmeg E M I L Y F . • A S S O C I A K R A M E R - T R I A D M A N A G E M E N T G R O U P ENTRÉES

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