Description
A simple recipe for a savory butternut squash casserole.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender.
- While the squash roasts, sauté the onion in a skillet over medium heat until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Transfer the roasted squash, sautéed onion and garlic mixture, vegetable broth, heavy cream, thyme, and nutmeg to a food processor. Pulse until mostly smooth but still slightly chunky.
- Pour the squash mixture into the prepared baking dish.
- In a small bowl, mix the breadcrumbs and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 25 minutes, or until the topping is golden brown and the casserole is heated through.
Notes
- You can substitute half-and-half for heavy cream if you prefer a lighter texture.
- For extra flavor, add a pinch of cayenne pepper to the squash mixture.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8
- Sodium: 250
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 5
- Protein: 5
- Cholesterol: 20
Keywords: butternut squash, casserole, side dish, baked squash, savory, holiday side