Description
This hearty winter squash casserole is a comforting and flavorful dish perfect for fall and winter meals. It uses butternut or acorn squash for a delicious and satisfying experience.
Ingredients
Scale
- 2 pounds butternut or acorn squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, cook the cubed squash in boiling salted water until tender, about 15-20 minutes. Drain well.
- While the squash is cooking, heat the olive oil in a 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.
- In a large bowl, combine the drained squash, cooked onion and garlic mixture, parsley, chives, and Parmesan cheese. Season with salt and pepper to taste.
- Transfer the mixture to a greased 9×13 inch baking dish.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle evenly over the squash mixture.
- Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Let it rest for a few minutes before serving.
Notes
- You can use a combination of butternut and acorn squash for added flavor complexity.
- For a richer flavor, you can add a splash of cream or milk to the squash mixture before baking.
- Feel free to add other herbs like thyme or sage for a different aromatic profile.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250
- Sugar: Approx. 10g
- Sodium: Approx. 300mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 6g
- Protein: Approx. 5g
- Cholesterol: Approx. 15mg