Description
A comforting and flavorful casserole made with tender roasted squash, layered with creamy goodness, and baked to a golden-brown perfection. This dish is ideal for using up leftover roasted squash and makes a fantastic make-ahead meal.
Ingredients
Scale
- 2 cups roasted butternut squash, mashed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the mashed roasted squash, ricotta cheese, Parmesan cheese, beaten egg, parsley, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Spread the squash mixture evenly into a greased 8×8 inch baking dish.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake for 25-30 minutes, or until the casserole is heated through and the cheese on top is melted and lightly golden.
- Let it rest for a few minutes before serving.
Notes
- You can use other types of roasted squash like acorn or delicata.
- For a richer flavor, you can add a pinch of nutmeg or garlic powder to the squash mixture.
- This casserole can be assembled ahead of time and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg