Description
A delightful squash casserole topped with a satisfyingly crunchy breadcrumb and nut mixture, offering a wonderful contrast in textures. This dish is perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 cups cubed butternut squash (about 1 pound)
- 1 cup broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For the Topping:
- 1/2 cup breadcrumbs
- 1/4 cup chopped pecans
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the cubed butternut squash and broccoli florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
- Remove the skillet from the heat. Stir in the shredded cheddar cheese, milk, salt, and pepper until the cheese is melted and the mixture is well combined.
- Pour the squash mixture into an 8×8 inch baking dish.
- In a small bowl, combine the breadcrumbs and chopped pecans. Drizzle with melted butter and toss to coat evenly.
- Sprinkle the breadcrumb mixture over the squash casserole.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let it rest for a few minutes before serving.
Notes
- You can use other nuts like walnuts or almonds for the topping.
- For an extra crispy topping, you can toast the breadcrumbs and nuts lightly before adding the butter.
- Feel free to add other vegetables like diced carrots or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg