Description
Butternut Squash Casserole is a heartwarming side dish that combines tender butternut squash with aromatic herbs and a rich, creamy sauce. Baked to perfection and crowned with a crunchy breadcrumb and almond topping, this casserole is an ideal accompaniment for any meal, bringing comfort and flavor to your table. Perfect for family gatherings or special occasions, it’s a delightful way to enjoy seasonal squash in a dish that’s both savory and satisfying.
Ingredients
Scale
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1/2 cup panko breadcrumbs
- 1/4 cup slivered almonds
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a skillet, heat olive oil over medium heat. Sauté onion until softened (about 5 minutes), then add garlic and thyme; cook for an additional minute.
- Add butternut squash cubes, chicken broth, and heavy cream. Simmer gently, covered, for 10-12 minutes until tender-crisp. Season with salt and pepper.
- Stir in Parmesan cheese until melted and well combined.
- Transfer the mixture into the prepared baking dish.
- In a small bowl, mix panko breadcrumbs, slivered almonds, and melted butter until evenly coated.
- Sprinkle the breadcrumb mixture over the squash.
- Bake for 20-25 minutes until golden brown and bubbly around the edges.
- Let rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg