Description
Butternut Squash Casserole delivers creamy comfort straight from your kitchen with layers of golden roasted squash melting together under a crispy Parmesan cheese crust. Weeknight dinners get an easy upgrade when this simple, hearty dish comes bubbling hot from the oven.
Ingredients
Scale
Main Ingredients:
- 2 lbs butternut squash
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese
- 1 medium onion
Supporting Ingredients:
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
Topping Ingredients:
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons melted butter
Instructions
- Peel, seed, and slice 2 lbs of butternut squash into uniform ½-inch cubes. Pat the cubes dry with paper towels to remove excess moisture.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves until translucent and fragrant, about 4-5 minutes.
- In a large mixing bowl, combine the roasted squash cubes, sautéed onions, 1 cup heavy cream, 1 cup shredded Gruyere cheese, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon nutmeg, and ¼ teaspoon cayenne pepper. Gently fold ingredients until evenly distributed.
- Transfer the squash mixture to a 9×13-inch baking dish, spreading it into an even layer. Ensure the ingredients are well-distributed and smooth on top.
- Mix 1 cup breadcrumbs, ½ cup grated Parmesan cheese, and 2 tablespoons melted butter in a small bowl. Sprinkle this topping evenly across the casserole surface.
- Preheat the oven to 375°F. Bake the casserole for 35-40 minutes, until the top turns golden brown and the squash becomes tender when pierced with a fork.
- Remove from the oven and let the casserole rest for 10 minutes. Garnish with fresh chopped herbs before serving.
Notes
- Select a squash with deep orange color and smooth skin for the best flavor and texture.
- Slice the squash thinly and evenly to ensure uniform cooking and a beautiful layered appearance.
- Swap heavy cream for half-and-half or whole milk if watching calories, but know the richness will decrease slightly.
- For a gluten-free version, replace breadcrumbs with crushed gluten-free crackers or almond meal in the topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg