Butternut Squash Casserole
Here's a butternut squash casserole recipe that's easy to make and serves a crowd. Perfect for all your fall parties.
Ingredients
- 3 large butternut squashes approx. 8 cups
- 6 cloves of garlic
- 1/2 large red onion sliced
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon chopped fresh thyme
- 1/2 cup sour cream
- 1/4 teaspoon ground black pepper
- Fresh kernels from 4 ears of fresh corn 3 cups
- 3/4 cups Panko bread crumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375 degrees
- Cut butternut squash in half lengthwise. Remove seeds, skin and cut into even cubes.
- Toss squash, garlic, and onions in 1/2 cup of olive and then spread on a large jelly roll pan.
- Roast vegetables in the oven for 40 mins. Stirring halfway until squash has softened.
- Remove vegetables from oven and pour into a large mixing bowl.
- Roughly mash roasted vegetables.
- Add thyme, sour cream, and black pepper.
- Pour in a 9 x 11 greased baking pan.
- In another bowl combine corn, Panko bread crumbs, and melted butter. Mix well.
- Gently add the corn mixture on top of the squash and bake for 30-40 minutes, until slightly golden.
- At this point, you could set it under the broiler to give the top a crispy golden brown look.
- Remove from oven and let cool for 10 minutes before serving.
Notes
This casserole can be covered with foil and kept in a warm oven for several hours before serving. Just one last thing to prepare at dinner time.
Nutrition
Serving: 1gCalories: 219kcalCarbohydrates: 26gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 11mgSodium: 247mgPotassium: 694mgFiber: 4gSugar: 5gVitamin A: 20054IUVitamin C: 40mgCalcium: 112mgIron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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