Butternut Squash and Cheddar Casserole
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!
peeled and cut in 1/4-inch-thick slices (about 6 cups)
fresh, washed and stemmed, optional
trimmed, peeled and chopped (about 3 cups)
bread crumbs, whole wheat
toasted, or white bread crumbs
or to taste
freshly ground, or to taste
toasted and chopped, or pumpkin seeds
shredded, about 1 1/3 cups
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.