Description
This twice-baked squash casserole uses roasted squash leftovers for a layered, reheatable bake. It’s a comforting dish that tastes like you spent all day on it, but it’s easy to make.
Ingredients
Scale
- 2 cups roasted squash, mashed or pureed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the mashed roasted squash, heavy cream, melted butter, Parmesan cheese, nutmeg, salt, and pepper. Mix well until smooth.
- Spread half of the squash mixture evenly into the prepared baking dish.
- Sprinkle half of the shredded cheddar cheese over the squash layer.
- Spread the remaining squash mixture over the cheddar cheese.
- Top with the remaining shredded cheddar cheese and then sprinkle evenly with breadcrumbs.
- Bake for 20-25 minutes, or until bubbly and the top is golden brown.
- Let stand for 5 minutes before serving.
Notes
- You can use any type of roasted squash for this recipe, such as butternut, acorn, or even sweet potato.
- For a richer flavor, you can add a pinch of cinnamon or a dash of maple syrup to the squash mixture.
- This casserole reheats well, making it perfect for meal prep or leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg