Description
Creamy butternut squash casserole with cheddar cheese and a crunchy breadcrumb topping. Perfect for fall dinners!
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1/2 cup vegetable broth
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded cheddar cheese, divided
- 1/2 cup bread crumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Steam or boil the cubed butternut squash until tender, about 15-20 minutes. Drain well and mash.
- In a saucepan, melt 1/4 cup butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk until smooth.
- Bring the mixture to a simmer, stirring constantly, until thickened, about 5-7 minutes.
- Remove from heat and stir in salt, pepper, and nutmeg. Add 1 1/2 cups of the cheddar cheese and stir until melted and smooth.
- Gently fold the mashed butternut squash into the cheese sauce.
- Pour the mixture into the prepared baking dish.
- In a small bowl, combine the bread crumbs and 2 tablespoons melted butter. Sprinkle evenly over the casserole.
- Sprinkle the remaining 1/2 cup cheddar cheese over the bread crumbs.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
- Cheese Variation: Gruyere or Monterey Jack cheese can be used.
- Breadcrumbs: Panko breadcrumbs provide extra crunch.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 60 mg
Keywords: butternut squash, casserole, cheese, cheddar, bread crumbs, vegetarian, fall, autumn, comfort food
