Chilean Butternut Squash Casserole
Elevate your comfort food repertoire with this Chilean Butternut Squash Casserole, a hearty and flavor-packed dish perfect for cozy dinners or festive gatherings. Featuring tender mashed butternut squash infused with a medley of aromatic spices like cumin, smoked paprika, and a hint of cinnamon, this casserole strikes the perfect balance between warmth and depth. Creamy whole milk and grated Parmesan cheese lend a luscious texture, while a golden crust of panko breadcrumbs and melty mozzarella adds irresistible crunch and gooeyness. Finished with a sprinkle of fresh parsley for a burst of herbaceous brightness, this easy-to-prepare dish bakes to perfection in just 45 minutes. Whether served as a vegetarian main course or a standout side dish, this casserole is guaranteed to impress with its bold flavors and comforting charm.
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Recipe Information
Ingredients
- 1 large (about 2 pounds) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon oregano
- 0.25 teaspoon ground cinnamon
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 0.5 cup whole milk
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 1 cup shredded mozzarella cheese
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish with a bit of olive oil and set aside.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Steam or boil the cubes for 12–15 minutes until tender, then drain and mash until smooth. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring constantly.
Stir in the cumin, smoked paprika, oregano, ground cinnamon, salt, and black pepper. Cook the spices with the onions and garlic for 1 minute to bloom their flavors.
In a large mixing bowl, combine the mashed butternut squash, sautéed onion mixture, and whole milk. Mix well until evenly incorporated.
Spread the squash mixture evenly into the prepared baking dish. Top with the grated Parmesan cheese.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumbs evenly over the casserole.
Top the breadcrumbs with the shredded mozzarella cheese.
Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 4075 mg | 177% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 30.6 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1868 mg | 144% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3124 mg | 66% | |
*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.
