Creamy Butternut Squash Casserole Recipe - Allrecipes.com
Creamy Butternut Squash Casserole Recipe
  • READY IN ABOUT hrs

Creamy Butternut Squash Casserole

Recipe by  

"Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
  2. Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
  3. Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
  4. Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2012

Never cooked or eaten butternut squash before. This was wonderful. Took a little longer than I thought to peel and cook squash, though. If a person doesn't have "experience" with this type of squash, they might want to take a little extra time for prep.

 
Most Helpful Critical Review
Aug 11, 2014

definitely had a quiche texture, was not expecting that. Added extra salt as well

 
Dec 13, 2012

This is a very delicious way to cook butternut squash! Next time I think I will cook it at 375 or take it out of the oven sooner. Since I love nutmeg, I might add just a bit. :)

 
Dec 03, 2012

Fantastic!! I used feta cheese on top instead (used parmesan inside) and only had to use a 7x11 pyrex dish.

 
Mar 31, 2014

This was the first time my family and I had eaten butternut squash and it was great! Kids and husband loved it! I was out of sour cream, so I used about a half a cup of goat cheese, and instead of the fresh basil, I just sprinkled some dried basil in. To make it easier to peel the squash, I put it in the oven on Broil for 5 minutes. It softened the skin so that it peeled easily and was easier to cut without cooking the squash.

 
Oct 24, 2013

Very tasty meal. We had this with brown rice and a vinegary cole slaw salad. I made a few changes: I added beans to the squash and onions. I used cheddar instead of Parmesan. And I mixed the mozzarella with some ground flax seeds. My family requested that the next time I make this I have a bigger cheesy layer. So I'll probably just double that part of the recipe.

 
Oct 30, 2012

Just made this recipe...I didn't have any mozzarella so I used other shredded cheese...Used low fat Greek yogurt in place of sour cream and it was very tasty...My husband loved it! We will have the leftovers for breakfast with crispy bacon...I agree with the other reviewer: It does take a while to peel and cut up the squash...Make sure you have a good sharp knife and cut the squash into bite size pieces if you don't have a food processor...

 
Feb 25, 2013

I thought this was a really creative way to use butternut squash. It was tasty. I added cubed chicken to make it a full meal. I cut the squash length wise and roasted it for 50 minutes at 400 degrees which made it much easier to handle.

 

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Nutrition

  • Calories
  • 512 kcal
  • 26%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 213 mg
  • 71%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 714 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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