Ginger Butternut Squash Casserole
Indulge in the cozy flavors of fall with this Ginger Butternut Squash Casserole, a silky-smooth side dish that’s as comforting as it is elegant. Combining tender mashed butternut squash with the warm, aromatic kick of fresh ginger, this dish is elevated with a creamy blend of heavy cream, brown sugar, and cinnamon for a touch of sweetness and spice. Topped with a crisp, golden breadcrumb and Parmesan crust, each bite offers a delightful contrast of textures. Perfect for holiday tables or weeknight dinners, this autumn-inspired casserole is easy to prepare and features a pop of color and freshness from a sprinkle of chopped parsley. Bring the irresistible combination of seasonal ingredients and gourmet flair to your next meal!
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Recipe Information
Ingredients
- 4 cups (peeled, seeded, and cubed) butternut squash
- 1 tablespoon (grated) fresh ginger
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.75 cup breadcrumbs
- 0.5 cup (grated) Parmesan cheese
- 1 tablespoon olive oil
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
In a large pot, bring water to a boil and add the cubed butternut squash. Cook for 10-12 minutes until the squash is tender when pierced with a fork. Drain well and set aside.
In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the grated ginger and sauté for 1-2 minutes until fragrant.
Reduce the heat to low. Stir in the heavy cream, brown sugar, ground cinnamon, salt, and black pepper. Cook gently for 2-3 minutes until the mixture is warmed through.
In a large mixing bowl, mash the cooked butternut squash until smooth. Gradually stir in the cream mixture until well combined.
Transfer the mashed squash mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs, Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the squash layer in the casserole dish.
Melt the remaining 2 tablespoons of butter and drizzle it over the breadcrumb topping.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crisp.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 496 mg | 11% | |
*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.
