Description
This twice-baked squash casserole is a delicious way to use leftover roasted squash. It’s a layered, comforting bake that’s perfect for reheating.
Ingredients
Scale
- 2 cups roasted squash (butternut, acorn, or your favorite), mashed
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup milk
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional: pinch of nutmeg
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the mashed roasted squash, shredded cheese, milk, salt, pepper, and nutmeg if using. Mix well until everything is evenly incorporated.
- In a small bowl, combine the breadcrumbs and melted butter. Stir until the breadcrumbs are moistened.
- Spread the squash mixture evenly into a small baking dish or individual ramekins.
- Sprinkle the buttered breadcrumbs over the top of the squash mixture.
- Bake for 20-25 minutes, or until the casserole is heated through and the topping is golden brown.
- Let it cool slightly before serving.
Notes
- You can use any type of roasted squash you have on hand.
- Feel free to add other seasonings like garlic powder or onion powder to the squash mixture.
- For a richer flavor, you can add a tablespoon of sour cream or cream cheese to the squash mixture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300
- Sugar: Approx. 5-10g
- Sodium: Approx. 300-400mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 8-10g
- Unsaturated Fat: Approx. 7-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 4-6g
- Protein: Approx. 8-10g
- Cholesterol: Approx. 30-40mg