Saturday, September 15, 2012

Butternut Squash Casserole

Make sure your knife is sharpened when you prep the squash. Then bake up some home cookery goodness.

Butternut Squash
Butternut Squash Casserole

Things to Assemble:

1 large or 2 medium butternut squashes
1/3 cup onion
1 cup bread crumbs
1 cup cheddar cheese
1/4 cup butter
Fresh cracked black pepper
1/4 cup cream or whole milk (2% works but do not use skim, nutrition facts set on whole milk)
Paprika to taste

How to Prep:

Cut a slice off the large bulb end of the squash - exposing the seeds and threads. Scoop those out with a large spoon and discard (or save for roasting if you love roasted seeds). Carefully cut round slices working from the large end to the stem end. The slices should be about 1/4 inch thick, but don't fuss it too much.

I find it easiest to peel the squash whole, but you may find it easier to handle once the squash is cut in half. Technique is up to you, but take care so you don't peel You! Use a very sharp peeler or knife. This is the hardest part, so once you are done, congratulate yourself! 

Mince and measure the onion. Measure the bread crumbs (you can sub in saltines if you like). Grate and measure the cheese. Set out the butter and the pepper grinder. Measure the cream or milk. Set out the paprika.

Layering the Casserole:

Rub a large casserole with butter or spray with your favorite cooking spray. Place a layer of squash on the bottom of the casserole. Sprinkle with onion, bread crumbs, cheese, sprinkle with pepper, and dot with butter. Repeat until all the ingredients have been used (likely about three layers so portion your ingredients appropriately). If you have too much squash, you can cut it into small chunks and stuff it in the pockets. 

If you love cheese, add a bit more on the top, but do not fill too closely to the top so it does not over flow while it bakes. Leave about 1/4 inch free. 

Drizzle the casserole with cream or milk and sprinkle with paprika. 

Bake it:

Cover with a lid and bake in a 375 oven for about 45 minutes. Test the squash for tenderness. If the squashes are not tender, re-cover and bake a little longer. Thick slices will take longer to cook.

Allow the casserole to "set" uncovered for about 10 minute and then serve.


  1. I have a bag of frozen cubed squash in my freezer. Think that would work or would it be too mushy?

    1. If they were only par boiled they should be fine.

      The cubes mean there would likely only be a couple layers unless you sliced the cubes in half, but it might be interesting to see how it works in chunks - maybe more of a stew appearance that way.

      If it were me, I'd slice them in half and put one layer in the dish and then proceed to the other ingredients, then another layer et. Let me know how it works!