Description
A creamy and savory butternut squash casserole topped with a crunchy breadcrumb crust.
Ingredients
Scale
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon chopped fresh sage (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Place the cubed squash in a large pot and cover with salted water. Bring to a boil and cook until tender, about 10 minutes. Drain well.
- In a skillet, melt the butter over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- In a large bowl, mash the cooked squash with a potato masher or fork. Stir in the onion mixture, heavy cream, eggs, cheddar cheese, and half of the Parmesan. Season with salt and pepper.
- Pour the mixture into the prepared baking dish. In a small bowl, combine the breadcrumbs, remaining Parmesan, and sage (if using). Sprinkle evenly over the top.
- Bake for 30 to 35 minutes, until the casserole is set and the topping is golden brown. Let cool for 5 minutes before serving.
Notes
- You can use pre-cut butternut squash to save time.
- Add a pinch of nutmeg or cayenne for extra warmth.
- This casserole can be assembled a day ahead and refrigerated. Bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg