Description

Butternut Squash Casserole is a creamy, cheesy dish with rich flavors, featuring tender butternut squash, savory seasonings, and a crispy topping. Perfect for a comforting side dish or main course.

Ingredients

2 cups butternut squash, peeled and cubed

1 cup heavy cream

1 cup shredded cheddar cheese

½ cup grated Parmesan cheese

1 large onion, finely chopped

2 cloves garlic, minced

2 eggs

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ cup breadcrumbs (optional, for topping)

Fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C).
Boil the cubed butternut squash for about 10 minutes or until fork-tender. Drain and set aside.
Sauté the chopped onion in olive oil until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Remove from heat.
In a large mixing bowl, combine the boiled squash, heavy cream, shredded cheddar, Parmesan, sautéed onions and garlic, eggs, salt, black pepper, thyme, and smoked paprika. Mix well.
Transfer the mixture to a greased 9×13-inch baking dish.
If using, sprinkle breadcrumbs over the top for a crunchy finish.
Bake in the preheated oven for 50-60 minutes, until the top is golden brown and the casserole is set.
Let the casserole cool for about 10 minutes before serving. Garnish with fresh parsley, if desired.

Notes

For a protein boost, add cooked ground turkey, chicken, or sausage to the casserole.

For a vegan version, replace heavy cream with coconut cream and cheeses with dairy-free alternatives.

Try adding fresh rosemary or sage for extra herb flavor.

Add raisins or dried cranberries for a hint of sweetness.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 8g
Cholesterol: 90mg