I really like working with butternut squash. It is a good looking menu item, cooks up great and tastes smooth and earthy. I have several recipes that I use regularly to share. Let’s Make Butternut Squash Casserole.
Butter Nut Squash Casserole RECIPE
2 tablespoons olive oil
1 large onion, chopped
1 (about 2 1/2 pound) butternut squash – peeled, cubed (boiled)
6 cloves garlic, minced
1/4 teaspoon salt
3/4 cup sour cream
1 cup grated Parmesan cheese
1/3 cup chopped fresh basil
1/4 teaspoon ground black pepper
1/2 pkg shredded mozzarella cheese
Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes.
Stir in squash and garlic; season with salt.
Preheat oven to 425 F
In a greased 9×13-inch casserole dish, place squash mixture .
Whisk eggs in a separate bowl then stir sour cream into eggs.
Add Parmesan cheese, basil, and black pepper to egg mix.
Pour egg mixture over squash mixture
Top with mozzarella cheese.
Bake until squash is tender and mozzarella cheese is bubbling, about 30 minutes.
This is simple… tasty and a great substitute for a potato dish during the holidays.