Description
This creamy and comforting Butternut Squash Casserole blends tender, mashed butternut squash with rich Parmesan cheese, eggs, and spices. Topped with a crunchy mixture of breadcrumbs, Parmesan, and optional walnuts, it’s baked to golden perfection for a delicious side dish that pairs well with a variety of meals.
Ingredients
Scale
Main Ingredients
- 2 lbs butternut squash, peeled, seeded, and cubed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 2 eggs, lightly beaten
- 1 cup grated Parmesan cheese (divided: 3/4 cup and 1/4 cup)
- 1/2 cup breadcrumbs
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup chopped walnuts (optional)
- 1 tablespoon olive oil (for greasing the baking dish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Grease Baking Dish: Use 1 tablespoon of olive oil to grease a large baking dish, ensuring the casserole does not stick.
- Boil Butternut Squash: In a large pot, bring water to a boil. Add the cubed butternut squash and cook for about 10 minutes or until tender. Drain thoroughly to remove excess water.
- Mash Squash: Transfer the cooked squash to a large bowl and mash it until smooth for a creamy base.
- Mix Ingredients: Stir in the heavy cream, melted butter, beaten eggs, 3/4 cup of Parmesan cheese, nutmeg, salt, and black pepper into the mashed squash. Mix thoroughly until evenly combined.
- Assemble Casserole: Pour the squash mixture into the greased baking dish and spread it evenly.
- Prepare Topping: In a small bowl, combine the breadcrumbs and the remaining 1/4 cup of Parmesan cheese.
- Add Topping: Sprinkle the breadcrumb and cheese mixture evenly over the surface of the casserole.
- Add Walnuts (Optional): If desired, sprinkle chopped walnuts on top of the breadcrumb layer for extra crunch and flavor.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is thoroughly heated.
- Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before serving to let it set.
Notes
- If you prefer a smoother texture, you can use a food processor to puree the cooked squash instead of mashing it by hand.
- To make the casserole ahead, assemble it completely but hold off on baking. Cover and refrigerate for up to 24 hours before baking as directed.
- For a nut-free version, simply omit the chopped walnuts in the topping.
- You can substitute breadcrumbs with crushed gluten-free crackers to make it gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
