Butternut Squash Casserole Recipe

Course: Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 322kcal

This winter squash casserole is herb-y, creamy, cozy, and all kinds of delicious. It's the perfect side dish when you need something comforting.

Preheat oven to 375°F.
Heat 2 tablespoons of butter in a skillet set over medium heat.
4 tablespoons unsalted butter
Add in the onion, salt, and pepper, sautéing until softened.
½ onion, 1 teaspoon kosher salt, ⅛ teaspoon ground black pepper
Stir in the garlic, nutmeg, and chopped sage and cook for another minute.
2 cloves garlic, ⅛ teaspoon ground nutmeg, 1 teaspoon chopped fresh sage
Stir in the heavy cream, and let the mixture simmer for a couple minutes. Taste, and add salt if needed.
1 cup heavy cream
Layer half of the butternut squash at the bottom of a greased casserole dish, followed by ⅓ of the cream mixture, followed by ½ cup of cheese. Repeat this process 2 more times, but leave the remaining ½ cup of cheese off.
2½-3 pound butternut squash, 1½ cups freshly shredded white cheddar cheese
Cover the casserole dish with foil, and bake for 30 minutes
Melt the remaining 2 tablespoons of butter and combine it with the breadcrumbs.
½ cup Panko breadcrumbs
Remove the foil, and sprinkle the remaining ½ cup of cheese and buttered breadcrumbs over the casserole.
Return the casserole to the oven, and bake uncovered for an additional 10-15 minutes, or until the top is golden brown.

Storage: Store butternut squash casserole tightly covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.