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In The Marley Kitchen: Butternut Squash Casserole


  • 3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice

  • 2 tablespoons Ziggy Marley's Coco'Mon oil

  • 2 tablespoons finely chopped thyme leaves

  • Kosher salt and freshly ground pepper

  • 1 tablespoon unsalted butter

  • 3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)

  • 6 large eggs

  • 2 1/2 cups half-and-half

  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

  • 8 ounces baguette, crusts removed and bread cut into 1/2-inch diced


  1. Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the Coco'Mon oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.

  2. Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.

  3. In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.

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