Butternut Squash Bake
Indulge in the ultimate comfort food with this creamy and cheesy Butternut Squash Bake, a perfect marriage of tender roasted butternut squash and a luscious Parmesan-infused béchamel sauce. Topped with gooey mozzarella and a buttery, golden panko breadcrumb crust, this dish delivers layers of flavor in every bite. Subtly spiced with nutmeg and garlic powder, it’s a cozy side dish or vegetarian main course that’s ideal for family dinners, holiday gatherings, or whenever you're craving something hearty and satisfying. Ready in just over an hour, this crowd-pleaser is easy to make, packed with seasonal flavor, and perfect for showcasing the natural sweetness of butternut squash.
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Recipe Information
Ingredients
- 2 medium-sized (about 4 lbs total) butternut squash
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 1 teaspoon garlic powder
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups shredded Parmesan cheese
- 1 cups shredded mozzarella cheese
- 0.5 cups panko breadcrumbs
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
Peel the butternut squash. Cut it in half lengthwise, scoop out the seeds, and dice the flesh into small cubes (about 1-inch pieces).
Place the squash cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Spread them into a single layer and roast in the oven for 25-30 minutes, or until tender.
While the squash is roasting, prepare the sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for 1-2 minutes to form a roux.
Gradually whisk in the milk and cream. Cook the mixture over medium heat, whisking constantly, until it thickens (about 5 minutes).
Stir in the garlic powder, nutmeg, salt, and black pepper. Mix well, then remove the saucepan from heat and stir in the Parmesan cheese until melted and smooth.
When the squash is done roasting, transfer the cubes to the prepared 9x13-inch dish. Pour the cheese sauce evenly over the squash and toss gently to coat.
Sprinkle the shredded mozzarella cheese over the top of the squash mixture, spreading it evenly.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter (optional for extra crispiness). Sprinkle the breadcrumbs over the cheese layer.
Bake the dish in the preheated oven for 20 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it cool slightly before serving. Garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 16.2 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 539 mg | 41% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1839 mg | 39% | |
*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.
