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Butternut Squash Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 cups butternut squash peeled and cubed (about 1-inch pieces)
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter

Method
 

  1. Preheat oven to 375°F; grease a 9x13 inch dish with cooking spray or butter.
  2. Toss squash with oil, salt, and pepper; spread on baking sheet and roast 25 minutes until tender and lightly caramelized.
  3. Meanwhile, sauté onion in large skillet over medium 5-6 minutes until softened; add garlic and cook another minute.
  4. Gently mix squash, onion, garlic, 1 1/2 cups mozzarella, Parmesan, cream, thyme, and sage in large bowl until combined.
  5. Spread evenly in dish; top with remaining 1/2 cup mozzarella.
  6. Mix panko and melted butter in small bowl; sprinkle evenly over casserole. Bake 25-30 minutes until top is golden brown and edges bubble.