Butternut Squash Casserole
Ingredients
-
2
medium
butternut squash
-
2
tablespoons
olive oil
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
¼
cup
butter
-
2
large
onions
-
3
cloves
garlic
-
18
ounces
frozen spinach
-
1
cup
gruyere cheese
-
1
cup
parmesan cheese
-
¾
cup
heavy cream
-
1½
cups
panko breadcrumbs
Instructions
- Preheat the oven to 200C/400F and grease a 9 x 13-inch baking dish.
- Mix the cubed butternut squash with olive oil, salt, and pepper, then roast for 25 minutes until tender.
- In a pan, heat 1 tablespoon of butter, add onions, and cook for 5-6 minutes, then add garlic for an additional minute.
- Add thawed spinach to the pan and cook for a few minutes, then gradually add heavy cream and cook until thickened.
- Fold in the roasted butternut squash with the spinach mixture.
- Mix panko breadcrumbs with 3 tablespoons of butter.
- Transfer the squash mixture to the baking dish, sprinkle with gruyere and parmesan cheese, then add the breadcrumb topping.
- Bake for 10-15 minutes until the cheese is bubbling and the breadcrumbs are golden.
Nutrition Facts (estimated)
Servings
6 servings
Calories
368
Total fat
21g
Total carbohydrates
39g
Total protein
13g
Sodium
544mg
Cholesterol
0mg
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