Buttercup Squash Casserole
Elevate your side dish game with this rich and creamy Buttercup Squash Casserole, a savory blend of roasted buttercup squash, sautéed onions, garlic, and a touch of nutmeg for cozy, autumnal warmth. This comforting casserole is topped with a golden, herb-infused breadcrumb crust and enriched with Parmesan cheese and heavy cream for a decadent yet balanced flavor profile. Perfect for holiday gatherings or as a weeknight treat, this easy-to-make dish transforms nutritious buttercup squash into a velvety, crowd-pleasing delight. With its rustic charm and gourmet touch, this casserole pairs beautifully with roasted meats or stands alone as a hearty vegetarian option. Ready in just over an hour, it’s the ultimate showstopper for a fall-inspired table.
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Recipe Information
Ingredients
- 2 medium (about 4 pounds total) buttercup squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, diced onion
- 3 cloves, minced garlic
- 0.5 cup heavy cream
- 2 large, lightly beaten eggs
- 0.5 cup grated Parmesan cheese
- 0.75 cup breadcrumbs
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the buttercup squash in half and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil and place the halves face-down on the prepared baking sheet.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and can be easily pierced with a fork. Remove from the oven and cool slightly.
While the squash cools, heat the remaining 1 tablespoon of olive oil and the butter in a skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for 1 additional minute. Remove from heat and set aside.
Scoop the roasted squash flesh into a large mixing bowl, discarding the skins. Mash the squash with a fork or potato masher until smooth.
Stir in the sautéed onion and garlic mixture, heavy cream, lightly beaten eggs, grated Parmesan cheese, salt, black pepper, and nutmeg. Mix until fully combined.
Transfer the mixture to a greased 9x9-inch baking dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs and chopped parsley. Sprinkle the mixture evenly over the top of the squash casserole.
Bake in the preheated oven for 20-25 minutes, or until the casserole is set and the topping is golden brown.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 14.0 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 285 mg | 22% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
