How to make Butternut Squash Casserole
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Butternut Squash Casserole Recipe

Enough said, let’s make our butternut squash casserole recipe!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: butternut recipe, Butternut Squash Casserole, Butternut Squash Casserole recipe
Servings: 4
Calories: 169kcal
Author: Luna Regina

Ingredients

  • 1.75 lb butternut squash peeled and cut into about 3/4” pieces
  • 1 tbsp olive oil
  • 2.7 oz onion 1/2 medium, chopped
  • 2 tsp garlic 1.5 cloves, minced
  • 3 oz button mushrooms sliced
  • 1 tbsp parsley chopped
  • 1/4 tsp dried sage
  • 1/4 tsp dried thyme
  • 2 tbsp Kitchen Basic's unsalted vegetable stock
  • 1/8 tsp kosher salt
  • 1/8 tsp ground pepper
  • 1/4 cup cheddar cheese

Instructions

  • Preheat oven to 375° F.
  • Heat a large skillet over medium-high heat. Add oil and sauté the onions and garlic for 1-2 minutes or until they are soft.
  • Add mushrooms and squash and sauté for 1 minute. Set the heat to low and add the stock. Season with the remaining ingredients (except for the cheesand stir for about 5 minutes.
  • Transfer the mixture into a baking dish (round, 8 inches in diameter or rectangular, 6 inches wide and 8 inches long). Spread evenly and cover with foil.
  • Bake for about 50 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.

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 131mg | Potassium: 810mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21621IU | Vitamin C: 46mg | Calcium: 153mg | Iron: 2mg