Description
This winter squash casserole recipe is a hearty and comforting dish perfect for fall and winter meals. It uses butternut or acorn squash for a delicious flavor that will warm you up.
Ingredients
Scale
- 2 pounds butternut or acorn squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed squash with 1 tablespoon of olive oil, salt, pepper, and nutmeg on a baking sheet.
- Roast the squash for 20-25 minutes, or until tender.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- In a large bowl, combine the roasted squash, sautéed onion and garlic, and heavy cream. Mash gently with a fork or potato masher until mostly combined but still a little chunky.
- Stir in the grated Parmesan cheese.
- Transfer the mixture to a greased 8×8 inch baking dish.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle evenly over the squash mixture.
- Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let it rest for a few minutes before serving.
Notes
- You can use any winter squash you prefer, like delicata or pumpkin.
- For a richer flavor, use half-and-half instead of heavy cream.
- Add a pinch of cayenne pepper for a little heat.
- Top with fresh parsley before serving for a pop of color.
- This casserole can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg