Butternut Squash Casserole
By Samantha
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Ingredients
- 3 1/2 pounds butternut squash, peeled & cut in 1/4-inch thick slices (about 6 cups)
- 5 tablespoons unsalted butter, plus more for the pan
- 1 tablespoon extra-virgin olive oil
- 2 large yellow onions, trimmed, peeled & chopped (about 3 cups)
- 1 cup whole or low-fat buttermilk
- 2 large eggs, beaten
- 2 1/2 teaspoons minced fresh thyme
- 1/2 cup bread crumbs, toasted
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup pumpkin seeds or pecans, toasted
- 2 cups coarsely grated cheddar cheese (about 6 oz)
- Optional: 4 to 6 large handfuls of fresh spinach, washed & stemmed (Add to same water as the squash in Step 2 during the last minute of boiling)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat the oven to 375 degrees F. Butter a 9-x-13-inch baking dish or 4-quart casserole.
Step 2
Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.
Step 3
Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
Step 4
Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.
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