Try this Cheesy Butternut Squash Casserole recipe, or contribute your own.
Suggest a better descriptionInstructions
Preheat the oven to 400 degrees F. Line a large baking sheet with aluminum foil. Toss the squash with the oil and spread it onto the baking sheet. Roast for about 45 minutes, or until soft enough to be speared with a fork. Turn the squash when roasting as necessary.
Warm a tablespoon of olive oil in a skillet over medium heat and add the onion. Stir until soft and translucent. About 10 minutes. Then add the garlic and stir for one more minute. Remove from the heat.
Scoop the onion and garlic into a large bowl and stir in the sour cream, cheese, salt and pepper. Then toss this mixture with the roasted squash. Spread the squash into a 13x9 baker.
Toss the panko with the butter and sprinkle this over the squash. Reduce the oven heat to 350 degrees F and bake the casserole for about 30 minutes, or until the top is golden brown. Allow to cool slightly before serving.
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 490 | ||
Calories from Fat: 186 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 51.4mg | 16 % | |
Sodium 1211.4mg | 42 % | |
Potassium 805.6mg | 21 % | |
Total Carbohydrate 61.3g | 18 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 54.8g | ||
Protein 17.4g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 490
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