Go Back
+ servings

Butternut Squash Casserole Recipe

Enough said, let’s make our butternut squash casserole recipe!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: butternut recipe, Butternut Squash Casserole, Butternut Squash Casserole recipe
Servings: 4 servings
Calories: 199kcal
Author: Luna Regina

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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