Description
This creamy butternut squash casserole combines roasted squash, a rich cheese sauce, and a crunchy breadcrumb topping for the perfect cozy side dish or vegetarian main course.
Ingredients
1 large butternut squash (about 2 lbs), peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter
2 tablespoons flour
1 cup milk
½ cup heavy cream
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon nutmeg (optional)
½ cup breadcrumbs
1 tablespoon olive oil (for topping)
1 tablespoon chopped parsley, for garnish
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a medium casserole dish.
2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
4. Gradually whisk in milk and cream until smooth and thickened.
5. Stir in cheddar, Parmesan, garlic powder, and nutmeg until melted and creamy.
6. Add roasted squash to the sauce and stir to combine.
7. Transfer to the prepared casserole dish.
8. Mix breadcrumbs with olive oil and sprinkle evenly over the top.
9. Bake for 20–25 minutes or until bubbly and golden brown.
10. Garnish with chopped parsley before serving warm.
Notes
Substitute Gruyère or mozzarella for a different cheese profile.
To make gluten-free, use cornstarch and gluten-free breadcrumbs.
Add greens like spinach or kale for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 5g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg