This savory butternut squash casserole is creamy, rich, and sure to impress the Thanksgiving table.
Preheat the oven to 400°F.
Spray a 9x13-inch baking dish with nonstick cooking spray.
Peel the butternut squash. Cut it in half lengthwise and remove the seeds. Slice each half crosswise into scant 1/4-inch slices.
Arrange the butternut squash slices in the casserole dish so that they are slightly overlapping. Sprinkle with salt and black pepper. Pour the heavy cream evenly over the squash. Sprinkle with minced garlic, fresh thyme leaves, and nutmeg.
Place the breadcrumbs, Parmesan cheese, and salt in a mixing bowl. Pour the melted butter over the bread crumbs and mix with a large fork until all the crumbs are moistened.
Sprinkle the breadcrumb mixture evenly over the squash.
Bake the casserole on middle rack of oven until the squash is tender and bubbling at the edges and the topping is crisp and golden brown, 30-35 minutes.
Check to see that casserole is done. Remove from oven or add time as needed.
Allow the casserole to rest for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 217 | ||
Calories from Fat: 109 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 37mg | 11 % | |
Sodium 126.1mg | 4 % | |
Potassium 717.7mg | 19 % | |
Total Carbohydrate 27.3g | 8 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 23.1g | ||
Protein 3.5g | 5 % | |
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: 217
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