Description
This winter squash casserole recipe uses butternut or acorn squash for hearty fall and winter meals. It is a comforting dish that is easy to make and tastes like you spent all day on it.
Ingredients
Scale
- 2 lbs winter squash (butternut or acorn), peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cubed winter squash to the skillet. Cook for another 5-7 minutes, stirring occasionally.
- Pour in vegetable broth and heavy cream. Bring to a simmer, then reduce heat, cover, and cook until squash is tender, about 15-20 minutes.
- Remove from heat and stir in Parmesan cheese and dried thyme. Season with salt and black pepper to taste.
- Transfer the squash mixture to an 8×8 inch baking dish.
- In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the top of the squash mixture.
- Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let stand for a few minutes before serving.
Notes
- You can use a mix of butternut and acorn squash for a more complex flavor.
- For a dairy-free option, use a plant-based cream and omit the Parmesan cheese, or use a dairy-free alternative.
- To make this casserole ahead of time, assemble it up to the breadcrumb topping, cover, and refrigerate for up to 2 days. Add the topping just before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 300
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg