Description
Roasted Butternut Squash Casserole is a heartwarming dish that marries creamy textures and sweet, nutty flavors, making it perfect for cozy gatherings or chilly evenings.
Ingredients
Scale
- 4 cups butternut squash, cubed
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 8 oz cream cheese, cubed
- 1 cup freshly grated parmesan cheese, divided
- 1 tsp fresh thyme leaves
- ½ cup chopped pecans
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Cut the butternut squash in half lengthwise, scoop out the seeds, and chop into 1-inch cubes.
- In a large skillet over medium heat, heat olive oil and sauté chopped onion until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
- Stir in vegetable broth and cream cheese; cook until melted and creamy (3-4 minutes).
- Mix in thyme leaves and half of the parmesan cheese. Taste and adjust seasoning if necessary.
- Pour the mixture into the prepared baking dish, top with remaining parmesan cheese and chopped pecans.
- Bake uncovered for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg