Favorite Squash Cheese
Indulge in the creamy, cheesy comfort of "Favorite Squash Cheese," a delightful casserole that transforms tender butternut squash into a rich and satisfying dish the whole family will love. This recipe pairs the natural sweetness of butternut squash with a luscious homemade cheese sauce featuring sharp cheddar and Parmesan, perfectly seasoned with garlic powder. Topped with golden, olive oil-kissed breadcrumbs, this baked dish offers the perfect balance of creamy and crunchy textures. With a quick prep time of 15 minutes and a versatile serving style, it's the ultimate side dish for cozy dinners, holiday feasts, or any time you crave a warm, hearty treat. Garnish with fresh parsley for an optional pop of color and flavor, and serve it straight from the oven for a show-stopping, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, shredded
- 0.5 teaspoon garlic powder
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel the butternut squash, remove the seeds, and cut it into small cubes, about 1-inch pieces.
Bring a large pot of salted water to a boil. Add the squash cubes and boil for 10 minutes or until fork-tender. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly add the milk to the roux, whisking constantly to avoid lumps. Cook and stir until the mixture thickens, about 3-5 minutes.
Reduce the heat to low and add the shredded cheddar cheese, Parmesan cheese, and garlic powder to the sauce. Stir until the cheese is fully melted and the sauce is smooth. Taste and season with salt and pepper.
Place the drained squash cubes into a greased 8x8-inch baking dish. Pour the cheese sauce over the squash and gently mix to coat evenly.
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the squash and cheese.
Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 4047 mg | 176% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 40.4 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2331 mg | 179% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3416 mg | 73% | |
*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.
