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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 your oven to 375°F and grease a 9x13 inch baking dish with cooking spray or butter.
  2. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25 minutes until tender and lightly caramelized.
  3. While the squash roasts, sauté the diced onion in a large skillet over medium heat for 5-6 minutes until softened, then add garlic and cook for another minute.
  4. In a large bowl, combine the roasted squash, sautéed onion and garlic, 1 1/2 cups mozzarella cheese, Parmesan cheese, heavy cream, thyme, and sage, mixing gently until well combined.
  5. Transfer the mixture to the prepared baking dish and spread evenly, then top with remaining 1/2 cup mozzarella cheese.
  6. In a small bowl, mix the panko breadcrumbs with melted butter, then sprinkle evenly over the casserole and bake for 25-30 minutes until the top is golden brown and the casserole is bubbling around the edges.