Butternut Squash Casserole Recipe
Enough said, let’s make our butternut squash casserole recipe!
Servings: 4 servings
- 24 oz butternut squash
- 3 oz onion chopped
- 2 tsp garlic minced
- 3 oz button mushrooms sliced
- 1 tbsp parsley minced
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted chicken broth
- 1.5 oz cheddar cheese shredded
- 1.5 oz mozzarella cheese shredded
Preheat oven to 400° F.
Heat a large skillet over medium-high heat. Add oil and sauté the onions and garlic for 1-2 minutes.
Add mushrooms and squash and sauté for 1 minute. Set the heat to low. Season with the remaining ingredients (except for the cheeses) and stir for about 5 minutes.
Tip the cooked squash and mushrooms into a baking dish (round, 8 inches in diameter or rectangular, 6 inches wide and 8 inches long). Add chicken stock. Spread evenly and cover with foil.
Bake for about 30 minutes or until the squash is tender.
Once it’s cooked, sprinkle cheese on top and broil the top for about 1-2 minutes, or until the cheese is melted and bubbly.
Take it out of the oven and serve warm. Decorate with parsley on top.
Serving: 1serving | Calories: 199kcal | Carbohydrates: 24g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 292mg | Potassium: 708mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18233IU | Vitamin C: 39mg | Calcium: 218mg | Iron: 2mg