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Twice-baked squash casserole: a comforting hug

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This twice-baked squash casserole is a comforting and flavorful dish, perfect for using up leftover roasted squash. It’s layered with creamy goodness and baked until golden and bubbly, creating a warm hug in a dish.

Ingredients

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  • 2 cups roasted butternut squash, mashed
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon nutmeg
  • Salt and black pepper to taste
  • 1/4 cup breadcrumbs
  • 1 tablespoon butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the mashed roasted squash, ricotta cheese, Parmesan cheese, beaten egg, chopped parsley, nutmeg, salt, and pepper. Mix well until all ingredients are evenly distributed.
  3. In a small bowl, combine the breadcrumbs and melted butter. Stir until the breadcrumbs are moistened.
  4. Spoon the squash mixture into a small baking dish or individual ramekins.
  5. Sprinkle the buttered breadcrumbs evenly over the top of the squash mixture.
  6. Bake for 20-25 minutes, or until the casserole is heated through and the topping is golden brown and crispy.
  7. Let it rest for a few minutes before serving.

Notes

  • Ensure your roasted squash is well-mashed for a smoother texture.
  • Adjust seasoning to your preference.
  • Feel free to add other herbs like thyme or sage.

Nutrition

Find it online: https://whiskdaily.com/twice-baked-squash-casserole/