Description
This butternut squash casserole with sage is a cozy hug on a chilly day, perfect for those days when you crave something hearty yet healthy.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh sage, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional)
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the squash: Toss the cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 25-30 minutes or until tender.
- Blend the squash: Once roasted, transfer the squash to a blender or food processor. Add the heavy cream, half the Parmesan cheese, and nutmeg. Blend until smooth.
- Combine and season: Pour the squash mixture into a mixing bowl. Stir in the chopped sage and remaining Parmesan cheese. Taste and adjust seasoning if needed.
- Assemble the casserole: Pour the mixture into an oven-safe casserole dish. Sprinkle breadcrumbs on top if using for extra crunch.
- Bake: Place the casserole dish in the oven and bake for 15-20 minutes, or until the top is golden and bubbly.
- Serve: Let the casserole cool slightly before serving.
Notes
For the best texture, use fresh sage. If the squash isn’t blending smoothly, add a splash more cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 250
- Sugar: 4
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 5
Keywords: butternut squash, casserole, sage, fall recipe, comfort food