Don't miss another issue…      Subscribe

Butternut Squash and Cheddar Casserole

 
91ce967f7b43f33a24a4 550
976

This is one of the best butternut squash casserole I have ever made. There were lots of flavors and textures going on. We made half of the recipe, I added some buttermilk powder into milk to make the buttermilk and used the dried thyme, otherwise followed the recipe exactly. It came out cheesy, sweet and tasty, but not too feeling heavy or rich afterwords, definitely a keeper!

Yield

10

servings

Prep

15

min

Cook

70

min

Ready

88

min

Trans-fat Free
 

Ingredients

3 ½ pounds butternut squash
peeled and cut in 1/4-inch-thick slices (about 6 cups)
1 bunch spinach
fresh, washed and stemmed, optional
2 tablespoons butter, unsalted
3 tablespoon olive oil
2 large yellow onion
trimmed, peeled and chopped (about 3 cups)
1 cup buttermilk
2 large eggs
beaten
2 ½ teaspoons thyme
freshly chopped
*
½ cup bread crumbs, whole wheat
toasted, or white bread crumbs
½ teaspoon salt
or to taste
½ teaspoon black pepper
freshly ground, or to taste
5 tablespoons pecans
toasted and chopped, or pumpkin seeds
4 ounces cheddar cheese
shredded, about 1 1/3 cups

Directions

Preheat the oven to 375℉ (190℃).

Coat a 9-x-13-inch baking dish or 4-quart casserole with cooking spray or greased with butter.

Add 3 quarts water in a large saucepan and bring to a boil over high heat.

Stir in the squash and spinach if using to the water, return to a boil, and cook for 5 to 6 minutes.

The squash will turn a deeper orange. Drain it and set aside.

Heat the butter and oil in the same saucepan.

Stir in the onions and sauté over medium-low heat until translucent and limp, 6 to 9 minutes, stirring constantly to prevent browning.

Stir in the squash (and spinach if using) and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 3 tablespoons of pecans or pumpkin seeds and 1 cup cheese.

Stir until the ingredients are well mixed. Spread the mixture evenly in the baking dish. Bake for 45 to 48 minutes.

Remove from the oven and sprinkle with the remaining 2 tablespoons of the pecans or pumpkin seeds and ⅓ cup of cheese. Bake 15 minutes more.

Cool for a few minutes and serve warm.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 22648% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 267mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 15g
Vitamin A 422% Vitamin C 60%
Calcium 19% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed