Creamy Butternut Squash Casserole

Creamy Butternut Squash Casserole

21
Laka kuharica 6

"Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade."

Ingredients

1 h 10 m {{adjustedServings}} servings 512 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 714 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
  2. Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
  3. Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
  4. Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.
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Reviews

21
  1. 24 Ratings

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Never cooked or eaten butternut squash before. This was wonderful. Took a little longer than I thought to peel and cook squash, though. If a person doesn't have "experience" with this type of...

This is a very delicious way to cook butternut squash! Next time I think I will cook it at 375 or take it out of the oven sooner. Since I love nutmeg, I might add just a bit. :)

This was the first time my family and I had eaten butternut squash and it was great! Kids and husband loved it! I was out of sour cream, so I used about a half a cup of goat cheese, and instead ...