A easy dump-and-bake butternut squash casserole, ready with recent butternut squash. Enjoy it as a low-calorie meal or as a vacation facet dish.
A golden baked butternut squash casserole brings cozy taste to the desk with its creamy texture and wealthy style.
This information walks you thru making it at house so you may serve it for any event, huge or small.
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TL;DR
I really like dump-and-bake vegetable casserole dishes, particularly if it is a seasonal vegetable that I get to make use of.
Butternut squash makes for a scrumptious vegetable casserole, which you’ll be able to get pleasure from as a meal or facet dish, as per your wants.
The butternut squash is first roasted to launch all the gorgeous candy notes. My particular filling combine is then poured over the squash, and ultimately you simply want to look at it get all bubbly baked.
Ingredient Notes
- Butternut Squash — Medium-sized butternut squash.
- Eggs
- Black Pepper & Salt
- Thyme — To add a natural Mediterranean style.
- Rosemary — Ground, in order that it incorporates into the dish. Complements the thyme and butternut squash.
- Table Cream — or heavy cream, whichever you get and like. I’ve used French crème fraîche as nicely, which seems thicker (add some water with French crème fraîche).
- Shredded Cheese — I like to make use of mozzarella shreds.
- Dijon Mustard — Classic Dijon is my first alternative, however you should use flavored Dijon mustards too from Edmond Fallot. I do not advocate an entire grain mustard as a result of the mustard helps thicken it (mustard is an emulsifier).
- Olive Oil — To sprinkle some on high as a end.
Process Overview
Step 1
Cut the butternut squash into two and scrape out the seeds to discard. Peel the squash and lower it into same-sized chunks.
Step 2
Spread the butternut squash chunks in a baking dish and roast them till cooked by way of.
Step 3
Combine the egg, seasoning, cream, cheese, and mustard.
Step 4
Pour the cream egg combine over the roasted butternut squash chunks and unfold it nicely.
Top with a drizzle of olive oil and bake till cooked by way of and golden on the high.
📖 Recipe
Butternut Squash Casserole Recipe
A easy dump-and-bake butternut squash casserole, ready with recent butternut squash. Enjoy it as a low-calorie meal or as a vacation facet dish.
Servings: 6 servings
Calories: 322kcal
Instructions
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Preheat the oven to 350 levels Fahrenheit (180 levels Celsius).
1 Medium Butternut Squash
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Prepare your butternut squash. Cut it in half and scrape out the seeds. Discard the seeds. I exploit a knife and a small spoon or a grapefruit spoon to loosen the seed pod. Peel the squash and lower it into bigger, same-sized chunks.
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Arrange the butternut squash chunks in a baking dish.
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Roast the squash chunks within the oven for about 20 to 25 minutes or till tender.
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In the in the meantime, put together the cream egg filling. In a bowl, mix the egg, the pepper, the salt, the thyme, the rosemary, the cream, the shredded cheese, and the mustard with a whisk.
2 Eggs, ¼ Teaspoon Black Pepper Ground, 1 Teaspoon Salt, 2 Teaspoon Thyme Dried, ⅛ Teaspoon Rosemary Dried Ground, 1¼ Cup Table Cream, 1 Cup Shredded Cheese, 1 Tablespoon Dijon Mustard
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Pour the cream egg filling over the roasted butternut squash within the baking dish. Spread it out evenly so that every one corners are coated.
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Sprinkle some olive oil over the dish.
1 Tablespoon Olive Oil
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Bake the butternut squash casserole for about 25 minutes within the oven uncovered at 350 levels Fahrenheit (180 levels Celsius) or till golden on the high and cooked.
Nutrition
Nutrition Facts
Butternut Squash Casserole Recipe
Amount Per Serving
Calories 322
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g70%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 122mg41%
Sodium 599mg25%
Potassium 532mg15%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 4g4%
Protein 9g18%
Vitamin A 14220IU284%
Vitamin C 27mg33%
Calcium 324mg32%
Iron 2mg11%
* Percent Daily Values are primarily based on a 2000 calorie weight-reduction plan.
Serving
I really like this dish as a stand-alone lighter meal. That means I often prefer it with just a little facet salad to intensify the flavors and to make it an entire meal.
In that method, it is a dish that every one vegetarians, low-carb, and low-calorie weight-reduction plan seekers will discover interesting.
The second possibility is to organize the butternut squash casserole as a part of a vacation unfold. Think Thanksgiving or Christmas facet dish, and when you have some butternut squash frozen, Easter as nicely.
Storing
Leftovers might be saved in hermetic containers and refrigerated for as much as 5 days.
You have the choice to freeze this dish.
Line a casserole dish with foil and put together the recipe as directed. Place it within the freezer and let it freeze till strong. Once absolutely frozen, raise it out the foil makes this simple, and wrap it tightly in foil. Return it to the freezer and retailer it for as much as 4 months.
When you are able to bake, switch the frozen casserole to the fridge and let it thaw for about 24 hours. Be positive it is utterly thawed earlier than baking to keep away from a soggy texture.
