Description
A delicious and creamy butternut squash casserole topped with a crispy panko breadcrumb layer, perfect for a comforting meal.
Ingredients
- 2 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large pot, bring water to a boil. Add the cubed butternut squash and cook for about 10-15 minutes, or until tender. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
- Add the cooked butternut squash back to the pot. Stir in the cinnamon, nutmeg, salt, and pepper. Pour in the vegetable broth and heavy cream, mixing until well combined.
- Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- In a small bowl, combine the panko breadcrumbs with a drizzle of olive oil. Mix until the breadcrumbs are coated, then sprinkle them over the cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let it cool for about 5 minutes. Garnish with chopped parsley before serving.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Add cooked sausage or bacon for a heartier dish. Just sauté it with the onions before adding the garlic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg