Squash Supreme
Elevate your side dish game with Squash Supreme, a luxurious blend of roasted butternut squash and rich, creamy cheese sauce, crowned with golden panko breadcrumbs for the ultimate comfort food experience. This crowd-pleasing casserole combines caramelized squash with a velvety cheddar-Parmesan sauce infused with sautéed garlic and onions, delivering layers of flavor in every bite. Topped with a hint of fresh thyme for an herbaceous finish, this baked masterpiece is hearty enough to stand on its own yet versatile enough to accompany any main course. With a prep time of just 20 minutes and a golden, bubbly bake, this recipe is perfect for weeknight dinners or as a showstopper on your holiday table. Try Squash Supreme today for a cozy, irresistibly cheesy dish that brings satisfying warmth to every plate!
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Recipe Information
Ingredients
- 2 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
In a large bowl, toss the squash cubes with olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet.
Roast the squash for 25-30 minutes, or until tender and lightly caramelized. Remove from the oven and set aside.
While the squash is roasting, melt the unsalted butter in a medium saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened.
Stir in the garlic and cook for 1 more minute, until fragrant.
Sprinkle the flour over the onion mixture and stir continuously for 1-2 minutes, creating a roux.
Gradually add the milk, whisking constantly to avoid lumps. Add the heavy cream and continue to whisk until the mixture thickens slightly, about 3-4 minutes.
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, the remaining salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Lightly grease a 9x13-inch baking dish. Layer the roasted squash evenly in the dish and pour the cheese sauce over the top, ensuring all the squash is well-coated.
In a small bowl, combine the panko breadcrumbs with fresh thyme leaves. 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 the cheese sauce is bubbling.
Let the Squash Supreme rest for 5 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
3393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 4822 mg | 210% | |
| Total Carbohydrate | 393.6 g | 143% | |
| Dietary Fiber | 94.7 g | 338% | |
| Total Sugars | 87.3 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3483 mg | 268% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 8959 mg | 191% | |
*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.
