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3 Secrets for Butternut Squash Casserole

Butternut Squash Casserole
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A creamy and savory butternut squash casserole baked with a crunchy topping. Perfect for a comforting side dish.

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed (about 4 cups)
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup crushed Ritz crackers (or breadcrumbs)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Place cubed squash in a large pot and cover with water. Bring to a boil. Cook until tender, about 10 minutes. Drain well.
  3. In a skillet, melt 2 tablespoons butter over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
  4. Mash the cooked squash in a large bowl. Stir in onion mixture, sour cream, milk, Parmesan, salt, pepper, and nutmeg. Mix until smooth.
  5. Pour the mixture into the prepared baking dish. Spread evenly.
  6. In a small bowl, combine crushed crackers with 2 tablespoons melted butter. Sprinkle over the casserole.
  7. Bake for 25 to 30 minutes, until bubbly and topping is golden brown. Let cool for 5 minutes before serving.

Notes

  • You can use canned butternut squash puree to save time. Use about 3 cups.
  • For a gluten-free version, use gluten-free crackers or breadcrumbs.
  • Add cooked bacon or chopped pecans for extra flavor and crunch.

Nutrition

Find it online: https://www.recipekitchenhub.com/butternut-squash-casserole-secrets/