Description
Experience the comforting flavors of this roasted butternut squash casserole, a delightful blend of creamy cheese and sweet, caramelized squash. This dish is perfect for fall gatherings, offering a beautiful presentation and a flavor profile that balances sweetness with savory herbs. Easy to prepare, it can be served as a side or main course, making it versatile for any occasion.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 2 tbsp extra virgin olive oil (divided)
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 1 cup sharp cheddar cheese, shredded
- 1 cup panko breadcrumbs
- 1 tsp fresh thyme (or 0.5 tsp dried thyme)
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the diced onions and minced garlic until translucent (about 5 minutes).
- Toss the butternut squash cubes with the remaining tablespoon of olive oil, salt, pepper, thyme, and cinnamon. Spread evenly on a baking sheet.
- Roast in the oven for 25-30 minutes until tender and caramelized.
- In a large bowl, combine roasted squash with sautéed onions and garlic. Stir in the cheddar cheese.
- Transfer the mixture into a greased baking dish and top with breadcrumbs mixed with a drizzle of olive oil.
- Bake uncovered for an additional 15-20 minutes until golden brown on top.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side/Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approximately 180g)
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg