Butternut Squash and Creamed Spinach Casserole
Elevate your holiday table or weeknight dinner with this Butternut Squash and Creamed Spinach Casserole—a decadent and comforting dish that’s as visually stunning as it is delicious. Roasted butternut squash provides a subtly sweet and caramelized base, perfectly complemented by layers of velvety creamed spinach infused with garlic, nutmeg, and Parmesan cheese. Topped with golden panko breadcrumbs and melty mozzarella, this casserole achieves the perfect balance of creamy, crunchy, and savory flavors. With fresh, wholesome ingredients and a baking time that yields a bubbling, golden masterpiece, it’s the ultimate crowd-pleaser. Ideal as a hearty vegetarian main or an indulgent side dish, it’s finished with a sprinkle of fresh parsley for a fragrant and vibrant touch. Perfect for autumn gatherings, Thanksgiving feasts, or whenever comfort food is calling your name.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) Butternut squash
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 small, diced Yellow onion
- 3 minced Garlic cloves
- 10 cups (about 10 oz) Fresh spinach
- 1.25 cups Heavy cream
- 4 ounces (softened and cubed) Cream cheese
- 0.25 teaspoons Nutmeg
- 0.5 cups (grated) Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cups Panko breadcrumbs
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the butternut squash and cut it into ½-inch cubes. Toss the cubes with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Spread them out evenly on the prepared baking sheet.
Roast the squash for 20-25 minutes, or until tender and slightly caramelized. Remove from oven and set aside. Lower the oven temperature to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
Gradually add the fresh spinach to the skillet, stirring frequently until wilted. This will take about 4-5 minutes. Work in batches if necessary.
Stir in the heavy cream, cream cheese, remaining teaspoon of salt, ½ teaspoon of black pepper, and nutmeg. Cook for 3-4 minutes, stirring constantly, until the mixture is smooth and creamy. Remove from heat and stir in the Parmesan cheese.
Lightly grease a 9x13-inch casserole dish. Spread half of the creamed spinach mixture evenly in the bottom of the dish. Layer all of the roasted butternut squash on top, followed by the remaining creamed spinach mixture.
Top the casserole with the shredded mozzarella cheese and sprinkle evenly with the panko breadcrumbs.
Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and the top is golden brown.
Remove from oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
3607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.6 g | 297% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 7458 mg | 324% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 100.4 g | 359% | |
| Total Sugars | 27.0 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4467 mg | 344% | |
| Iron | 98.2 mg | 546% | |
| Potassium | 2964 mg | 63% | |
*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.
