Description
Butternut squash casserole brings comfort to your dinner table with creamy, cheesy goodness that feels like a warm hug. Crispy breadcrumb topping and tender squash make this side dish a total crowd-pleaser for family gatherings.
Ingredients
Scale
Main Ingredients:
- 2 Butternut squash
- 1 Cup heavy cream
- 2 Eggs
- 1 Cup breadcrumbs
Sweeteners and Spices:
- ¼ Cup brown sugar
- 1 Teaspoon cinnamon
- ¼ Teaspoon nutmeg
- Salt (to taste)
- Pepper (to taste)
Binding and Topping:
- 4 Tablespoons butter
- ½ Cup pecans, chopped
Instructions
- Peel and cube 2 medium butternut squash into uniform 1-inch pieces, ensuring each chunk is roughly the same size for even cooking.
- Transfer the squash cubes to a large mixing bowl and drizzle 4 tablespoons of melted butter over the top, tossing gently to coat each piece completely.
- Sprinkle ¼ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg across the buttered squash, stirring carefully to distribute the spices evenly.
- Whisk 2 beaten eggs with 1 cup heavy cream in a separate bowl, creating a smooth, rich liquid mixture.
- Pour the cream and egg mixture over the seasoned squash, stirring to ensure every piece gets coated with the creamy mixture.
- Grease a 9×13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- Spread the squash mixture into the prepared baking dish, making sure the surface is level and even.
- Scatter 1 cup breadcrumbs across the top of the casserole, creating a uniform layer for crunch.
- Sprinkle ½ cup chopped pecans over the breadcrumbs for added texture and nutty flavor.
- Season with salt and pepper to taste, using your fingers to distribute them lightly.
- Bake at 375°F for 35-40 minutes, until the top turns golden brown and the squash becomes tender when pierced with a fork.
Notes
- Roasting the butternut squash beforehand concentrates its natural sweetness and deepens the flavor profile of the casserole.
- Swap out regular breadcrumbs for gluten-free options to make this dish accessible for those with wheat sensitivities.
- Grate your cheese fresh for a more melted, creamy texture that blends seamlessly into the squash mixture.
- Let the casserole rest for 10 minutes after baking to help it set and make serving easier without falling apart.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 382 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 95 mg