Description
Indulge in the ultimate comfort food with this Butternut Squash Casserole, where tender cubes of butternut squash are enveloped in a creamy concoction of savory herbs and spices. Topped with a golden, crunchy blend of panko breadcrumbs and slivered almonds, this dish is as pleasing to the eye as it is to the palate. Perfect for family gatherings or cozy weeknight dinners, this casserole brings warmth and flavor to your table while being simple enough for cooks of all skill levels.
Ingredients
Scale
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 2 cloves garlic
- 1/2 teaspoon dried thyme
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs
- 1/4 cup slivered almonds
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a skillet, heat olive oil over medium heat. Sauté the onion until softened, about 5 minutes. Add garlic and thyme; cook for an additional minute.
- Stir in the butternut squash cubes, chicken broth, and heavy cream. Simmer gently for about 10-12 minutes until the squash is tender-crisp. Season with salt and pepper.
- Mix in Parmesan cheese until melted and well combined.
- Transfer the mixture to the prepared baking dish.
- In a small bowl, combine panko breadcrumbs, slivered almonds, and melted butter; mix until well coated.
- Evenly sprinkle the breadcrumb mixture on top of the casserole.
- Bake for 20-25 minutes until golden brown and bubbly around the edges.
- Allow to rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg