Winter Squash Bake
Warm up your winter evenings with this creamy and comforting Winter Squash Bake, a dish that combines velvety butternut squash with rich Parmesan and Gruyere cheeses, all topped with a golden, crispy panko breadcrumb crust. Fragrant herbs like thyme and rosemary elevate the flavor profile, while heavy cream adds a luscious, silky texture to every bite. This easy-to-make casserole is perfect as a stand-alone vegetarian main or a crowd-pleasing holiday side dish. With its irresistible layers of tender squash and bubbling cheesy goodness, this recipe is guaranteed to be the highlight of your table. Ready in just over an hour and garnished with vibrant fresh parsley, it’s both hearty and elegant! Perfect for cozy nights or festive gatherings, this squash bake is your new go-to comfort food.
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Recipe Information
Ingredients
- 4 cups butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion (finely diced)
- 3 garlic cloves (minced)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups heavy cream
- 0.75 cups grated Parmesan cheese
- 0.5 cups panko breadcrumbs
- 1 cups shredded Gruyere or mozzarella cheese
- 2 tablespoons chopped parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
In a large skillet over medium heat, melt the butter along with the olive oil. Add the diced onion and cook for 3-4 minutes, until translucent. Add the minced garlic, thyme, and rosemary, and sauté for another 1-2 minutes, until fragrant.
Add the cubed butternut squash to the skillet and sprinkle with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the squash begins to soften slightly.
Pour the heavy cream into the skillet and gently stir to coat the squash. Let it simmer for 2-3 minutes before removing from heat.
Transfer the squash mixture into the prepared baking dish. Spread it out evenly and sprinkle the Parmesan cheese over the top.
In a small bowl, mix the panko breadcrumbs with a tablespoon of olive oil or melted butter. Sprinkle the breadcrumbs evenly over the Parmesan cheese layer.
Top with the shredded Gruyere or mozzarella cheese, spreading it evenly over the breadcrumbs.
Bake in the preheated oven for 30-35 minutes, or until the squash is tender and the top is golden brown and bubbling.
Remove from the oven and let the dish cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 126.4 g | 632% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 4500 mg | 196% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 20.6 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1914 mg | 147% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2544 mg | 54% | |
*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.
