Scalloped Butternut Squash
Elevate your side dish game with this decadent Scalloped Butternut Squash recipe, a velvety twist on a classic comfort food. Thinly sliced butternut squash is layered and baked in a creamy, garlic-infused cheese sauce featuring Parmesan and sharp cheddar, perfectly seasoned with thyme, nutmeg, and black pepper for a delicate balance of savory and aromatic flavors. Topped with golden panko breadcrumbs for an irresistible crunch, this dish combines rich textures and bold flavors while showcasing a seasonal favorite. Perfect for holiday gatherings or cozy dinners, this visually stunning and easy-to-make recipe is sure to impress your guests and satisfy every palate.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup sharp cheddar cheese, grated
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or cooking spray.
Peel the butternut squash, cut it in half, and remove the seeds. Use a sharp knife or mandoline to slice the squash into thin, even rounds, about 1/8-inch thick.
In a medium saucepan, melt the butter over medium heat. Mince the garlic cloves and add them to the butter, cooking for about 1 minute until fragrant.
Whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the flour is lightly golden.
Gradually pour in the milk and heavy cream while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until thickened.
Stir in Parmesan cheese, cheddar cheese, thyme, salt, pepper, and nutmeg. Mix until the cheeses are melted and the sauce is smooth. Remove from heat.
Layer half of the sliced butternut squash in the prepared baking dish, overlapping the slices slightly. Pour half of the cheese sauce over the squash, spreading it evenly. Repeat with the remaining squash and cheese sauce.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the dish for a crispy topping.
Cover the dish with foil (make sure it does not touch the surface of the sauce) and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the squash is tender and the topping is golden brown.
Remove the dish from the oven and let it rest for 5-10 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 43.3 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2692 mg | 207% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3504 mg | 75% | |
*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.
