Butternut Squash Casserole Recipe
Enough said, let’s make our butternut squash casserole recipe!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 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
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.
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