Creamy Baked Butternut Squash Casserole
This easy to prepare casserole is the perfect meal for those cool fall nights that call for a warm and creamy dish that leaves bellies full. Cheesy, smooth, and topped with crunchy bread crumbs, this is the ideal casserole for big family dinners and nights when you’re looking for something easy to cook.
20 min
Prep Time
60 min
Cook Time
8-12
Servings
Ingredients
- 2 medium butternut squash, peeled, seeded and cubed
- 5 tablespoons Crystal butter
- 3 cloves garlic, minced
- 2 yellow onions, chopped
- 2 (9 ounce) packages frozen spinach, thawed and drained
- ¼ teaspoon ground nutmeg
- 1 cup gruyere or white cheddar cheese, grated
- ¾ cup parmesan cheese, grated
- ¾ cup Crystal heavy cream
- 2 tablespoons extra-virgin olive oil
- 1½ cup panko bread crumbs
- Kosher salt and freshly ground pepper, to taste
Products used
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Butter
-
Heavy Cream
Directions
-
Step 1
Heat oven to 400º F. -
Step 2
In a large bowl, add squash cubes and coat thoroughly with olive oil and season with salt and pepper. Place squash in a single layer on a baking sheet, and roast for 20-25 minutes, until tender. Remove from the oven and set aside. -
Step 3
Heat 2 tablespoons butter in a large skillet over medium-high heat and sauté onion for 8 minutes, until softened. Add garlic and cook for 1 minute. Season with salt and pepper. -
Step 4
Lower heat to medium and add cooked spinach to onions and garlic. Stir in heavy cream 1 tablespoon at a time, until fully incorporated. Add nutmeg and stir. Continue cooking for 5 minutes, or until thickened. Add roasted butternut squash to pan and stir gently to combine. -
Step 5
Transfer mixture to a 9×13-inch baking dish and sprinkle with gruyere and parmesan cheese. Mix gently to incorporate.
-
Step 6
In a medium bowl, mix together 3 tablespoons melted butter and breadcrumbs evenly over the top. -
Step 7
Place in the oven and bake for 30-35 minutes, or until bubbly and cheese is melted. Once done, let cool for 5 minutes before serving.
