Cozy Squash Casserole Recipe
On a cold winter night, there is nothing better than a warm meal, and this cozy squash casserole fits the bill. Though we typically associate squash as a fall or winter food, you can enjoy it anytime of year, and we can confirm that it tastes just as good in springtime. With a flavorful butternut squash filling and a sage- and onion-seasoned breadcrumb topping, this casserole is comforting without being overly heavy. In fact, we'd consider it quite healthy. After all, the majority of the ingredients making up this dish are vegetables.
Recipe developer Catherine Brookes suggests adding a secret ingredient to the breadcrumb topping: Parmesan cheese. She loves that the Parmesan cheese gives the casserole "that something a little bit extra," and notes that the "cheesy, salty flavor goes perfectly with the squash." The topping crisps up in the oven turning the breadcrumbs a tasty golden brown. While this casserole is pretty impressive, it's also quite easy to make, so let's hop right in.
Gather your ingredients for cozy squash casserole
To make this cozy squash casserole, you'll need to gather the proper ingredients. For this recipe, you will need olive oil, onion, leek, garlic, butternut squash, spinach, vegetable stock, breadcrumbs, Parmesan cheese, dried sage, melted butter, and onion powder.
Fry up the aromatics
To start, preheat the oven to 375 F. Then, heat a large pot over medium heat. Add the olive oil, diced onion, and diced leek for about 10 minutes, until the onion is translucent. Then, add the garlic and stir occasionally for about 1 minute.
Add butternut squash, stock, and spinach
Now, it's time to add in the butternut squash. Give this mixture a good stir before adding in the vegetable stock and the packed spinach. Cook these ingredients for a few minutes until the spinach begins to wilt down.
Cover the casserole and bake
Remove the pot from the heat and pour the mixture into a large baking dish. Cover the dish with foil. Bake the casserole for 40 to 45 minutes, or until the squash becomes tender. Once the squash is tender, remove the baking dish from the oven and dispose of the foil.
Add the crispy, cheesy topping
In a small bowl, prepare the topping. Add the breadcrumbs, Parmesan cheese, dried sage, melted butter, and onion powder. Stir well to combine. Sprinkle this topping over the butternut squash and bake uncovered for an additional 10 minutes, until the breadcrumbs are golden brown. This casserole keeps for about 3 days in the fridge. Brookes recommends reheating this "in the oven to get the breadcrumbs crisp again otherwise they may go soggy."
- 1 tablespoon olive oil
- 1 onion, diced
- 1 leek, diced
- 2 cloves garlic, crushed
- 1 butternut squash, peeled and cut into 1-inch chunks
- 1 cup vegetable stock
- 1 tightly packed cup spinach
- 1 ½ cups breadcrumbs
- ½ cup Parmesan cheese
- 1 teaspoon dried sage
- ½ teaspoon onion powder
- 3 tablespoons butter, melted
- Preheat the oven to 375 F.
- Heat the olive oil in a large pot and fry the onion and leek on a medium setting for about 10 minutes, stirring frequently.
- Add the garlic and cook for another minute, stirring constantly.
- Add the butternut squash and stir together.
- Add the vegetable stock and spinach and cook for a few minutes until the spinach has wilted down.
- Transfer the mixture to a large baking dish, cover with foil, and bake for 40 to 45 minutes, or until the squash is tender.
- Mix together the breadcrumbs, Parmesan cheese, dried sage, onion powder, and melted butter in a bowl.
- Sprinkle the topping all over the butternut squash layer and bake, uncovered, for another 10 minutes, until the breadcrumbs are golden.
| Calories per Serving | 285 |
| Total Fat | 12.8 g |
| Saturated Fat | 6.4 g |
| Trans Fat | 0.2 g |
| Cholesterol | 23.7 mg |
| Total Carbohydrates | 34.4 g |
| Dietary Fiber | 3.7 g |
| Total Sugars | 5.1 g |
| Sodium | 386.4 mg |
| Protein | 9.6 g |
