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Winter squash casserole: 1 hearty fall delight

Winter squash casserole
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A hearty and comforting winter squash casserole, perfect for fall and winter meals. This recipe uses butternut or acorn squash for a delightful taste.

Ingredients

Scale
  • 2 pounds butternut or acorn squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Toss the cubed squash with olive oil, salt, and pepper on a baking sheet.
  3. Roast the squash for 20-25 minutes, or until tender.
  4. While the squash is roasting, sauté the chopped onion in a skillet over medium heat until softened, about 5 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Stir in the vegetable broth and heavy cream. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
  7. In a large bowl, combine the roasted squash, onion mixture, and Parmesan cheese.
  8. Gently stir to combine.
  9. Transfer the mixture to a lightly greased 8×8 inch baking dish.
  10. Bake for 15-20 minutes, or until heated through and bubbly.
  11. Garnish with fresh parsley before serving.

Notes

  • You can use a mix of butternut and acorn squash for added flavor.
  • For a dairy-free option, use full-fat coconut milk instead of heavy cream and omit the Parmesan cheese.
  • Add a pinch of nutmeg or cinnamon for a hint of spice.

Nutrition

Find it online: https://whiskdaily.com/winter-squash-casserole-recipe/