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Savory Butternut Squash Casserole

Savory Butternut Squash Casserole

This savory butternut squash casserole is creamy, rich, and sure to impress the Thanksgiving table.

Author: OnlineCook

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 50 minutes

Total Time: 50 minutes

Servings: 8 Servings

Calories: 236 kcal per serving

Ingredients

  • nonstick cooking spray
  • 1 - butternut squash
  • ½ tsp - salt
  • ¼ tsp - black pepper
  • 1 cup - heavy cream
  • 1 clove - garlic
  • 3 sprigs - fresh thyme leaves
  • 1 dash - nutmeg
  • 1 cup - fresh white breadcrumbs
  • ¼ cup - grated Parmesan cheese
  • ¼ tsp - salt
  • ¼ cup - butter

Instructions

  1. Preheat the oven to 400°F.
  2. Spray a 9x13-inch baking dish with nonstick cooking spray.
  3. Peel the butternut squash. Cut it in half lengthwise and remove the seeds. Slice each half crosswise into scant 1/4-inch slices.
  4. Arrange the butternut squash slices in the casserole dish so that they are slightly overlapping. Sprinkle with salt and black pepper. Pour the heavy cream evenly over the squash. Sprinkle with minced garlic, fresh thyme leaves, and nutmeg.
  5. Place the breadcrumbs, Parmesan cheese, and salt in a mixing bowl. Pour the melted butter over the bread crumbs and mix with a large fork until all the crumbs are moistened.
  6. Sprinkle the breadcrumb mixture evenly over the squash.
  7. Bake the casserole on middle rack of oven until the squash is tender and bubbling at the edges and the topping is crisp and golden brown, 30-35 minutes.
  8. Check to see that casserole is done. Remove from oven or add time as needed.
  9. Allow the casserole to rest for 10 minutes before serving.

Nutrition

Energy: 236 kcal | Total Fat: 18 g | Saturated: 11 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 52 mg | Total Carbs: 18 g | Fiber: 3 g | Sugars: 4 g | Proteins: 4 g | Sodium: 358 mg | Polyunsaturated: 1 g | Monounsaturated: 5 g

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