Yummy Winter Squash Casserole
Cozy up this season with a comforting Yummy Winter Squash Casserole, the ultimate side dish for fall and winter gatherings. This recipe showcases sweet and nutty roasted butternut squash blended with sautéed onions, garlic, and fragrant thyme, then elevated with creamy Parmesan and Gruyere cheeses for a luxurious, velvety base. Topped with buttery panko breadcrumbs and a golden, bubbly layer of Gruyere, this casserole is both indulgent and hearty. Perfect for holidays or weeknight dinners, it's a crowd-pleasing dish that balances creamy richness with a delightful crunch. Ready in just over an hour, this easy-to-follow recipe will become your go-to comfort food whenever the weather calls for something warm and flavorful.
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Recipe Information
Ingredients
- 4 cups butternut squash (peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 3 garlic cloves (minced)
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups grated Parmesan cheese
- 1 cups shredded Gruyere cheese
- 0.75 cups heavy cream
- 1 cups panko breadcrumbs
- 2 tablespoons butter (melted)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Spread the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Toss to coat. Roast in the preheated oven for 20-25 minutes or until tender.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and fresh thyme, and cook for another minute until fragrant.
Once the squash is cooked, transfer it to the skillet with the onions, and gently mash it with the back of a spoon or potato masher, leaving some chunks for texture.
Mix in the heavy cream, Parmesan cheese, and half of the shredded Gruyere. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well to combine.
Pour the mixture into the prepared baking dish, spreading it into an even layer.
In a small bowl, combine the panko breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the casserole. Top with the remaining shredded Gruyere cheese.
Bake in the oven for 20 minutes until the topping is golden and bubbly.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 341 mg | 26% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 655 mg | 14% | |
*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.
