Butternut Squash Casserole Recipe
- cook TIME 40 mins
- prep TIME 10 mins
- total TIME 50 mins
Ingredients (12)
- 24 oz butternut squash
- 3 oz onion chopped
- 3 oz button mushrooms sliced
- 2 tsp garlic minced
- 1 tbsp parsley minced
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted chicken broth
- 1 oz cheddar cheese shredded
- 1 oz mozzarella cheese shredded
INSTRUCTIONS
Preheat the oven to 400° F.
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and sauté 3 oz onions and 2 tbsp garlic for 2 minutes. Set the heat to low. Add 3 oz mushrooms and sauté for 10 minutes.
Add 24 oz butternut squash and season with: 1 tbsp parsley, 1/4 tsp dried thyme, 1/4 tsp salt, 1/4 tsp ground black pepper. Let it cook for about 5 minutes.
Tip the cooked squash and mushrooms into a baking dish (rectangular, 6 inches wide and 8 inches long). Add 2 tbsp unsalted chicken broth. Spread evenly and cover with foil. Bake for about 30 minutes or until the squash is tender.
Once it’s cooked, sprinkle 1 oz cheddar cheese and 1 oz mozzarella cheese on top and broil for about 1-2 minutes, or until the cheese is melted and bubbly.
Take it out of the oven and serve warm. Decorate with parsley on top.