Recipe by Easy Cook
"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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1 (2 1/2 pound)
butternut squash - peeled, seeded, and cubed
water, or as needed
grated Parmesan cheese
chopped fresh basil
ground black pepper
1/2 (8 ounce) package
coarsely shredded mozzarella cheese
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.
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. :)
Fantastic!! I used feta cheese on top instead (used parmesan inside) and only had to use a 7x11 pyrex dish.
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...
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.
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.
This is a very different way of preparing butternut squash than we’re used to. While it is not our favorite way, it was still a nice change of pace.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Butternut Squash Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 271
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