Description
This Garlic Herb Butternut Squash Casserole is a savory and comforting dish, perfect for a fall or winter meal. It combines tender butternut squash with aromatic garlic and a medley of fresh herbs, baked to golden perfection.
Ingredients
Scale
- 1 large butternut squash, peeled, seeded, and cubed (about 6 cups)
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1/2 cup vegetable broth
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (optional)
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
- While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Stir in the vegetable broth, parsley, sage, and thyme. Bring to a simmer and cook for 2-3 minutes.
- Once the roasted squash is tender, transfer it to a large mixing bowl. Add the herb and onion mixture from the skillet to the squash.
- If using, stir in half of the Parmesan cheese. Gently mix everything together.
- Transfer the squash mixture to an 8×8 inch baking dish. If using, sprinkle the remaining Parmesan cheese and breadcrumbs over the top.
- Bake for 15-20 minutes, or until golden brown and bubbly.
- Serve hot and enjoy.
Notes
- For a creamier casserole, add 1/4 cup of heavy cream or full-fat coconut milk to the squash mixture before baking.
- Feel free to experiment with other herbs like rosemary or chives.
- You can prepare this casserole ahead of time and refrigerate it. Add an extra 10-15 minutes to the baking time if baking from cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 200-250
- Sugar: 5-8g
- Sodium: 300-400mg
- Fat: 10-15g
- Saturated Fat: 2-4g
- Unsaturated Fat: 8-11g
- Trans Fat: 0g
- Carbohydrates: 25-30g
- Fiber: 5-7g
- Protein: 4-6g
- Cholesterol: 5-10mg