Baked Butternut Squash Casserole

Drain Thoroughly: After cooking the squash, drain it well to remove excess moisture.
Roast Instead of Boil: Roasting the squash instead of boiling can help reduce moisture content.
Use a Thickener: Add a small amount of flour or cornstarch to the squash mixture to absorb excess liquid.
Avoid Overmixing: Overmixing can release more moisture from the squash. Mix gently to combine ingredients.

While we can't speak for Gordon Ramsay, respectfully, nobody can. But here's what I would do:
Roast butternut squash to bring out its natural sweetness.
Here's a simple method he might use:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Squash: Peel and cut the butternut squash into cubes. Toss with olive oil, salt, pepper, and fresh herbs like thyme or rosemary.
Roast: Spread the squash on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until tender and caramelized.

Yes, it is generally recommended to peel butternut squash before baking, especially if you are cubing it for recipes like casseroles or roasted dishes. The skin can be tough and fibrous. However, if you are roasting squash halves or slices, you can leave the skin on and scoop out the flesh after baking.

Yes, squash casserole can be made ahead of time. Prepare the casserole as directed, but do not bake it. Cover and refrigerate for up to 24 hours. When ready to bake, let the casserole sit at room temperature for about 30 minutes, then bake as directed.

You can vary squash casserole by changing the type of squash, nuts, or additional ingredients:

Squash: Use acorn squash, pumpkin, or a mix of different winter squashes.
Nuts: Substitute walnuts with pecans, almonds, or hazelnuts.
Add-ins: Add dried cranberries, raisins, or a sprinkle of nutmeg for extra flavor.

Store leftover squash casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave.