Description
A warm and comforting dish blending the natural sweetness of butternut squash with creamy milk and rich cheddar cheese, perfect for family gatherings or holiday meals.
Ingredients
Scale
- 1 medium butternut squash
- 1 1/2 cups milk
- 1/2 cup butter (softened)
- 4 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup bread crumbs
Instructions
- Preheat the oven to 350°F.
- Peel and cube the butternut squash, then cook in boiling water for 15-20 minutes until tender. Drain and cool.
- In a large mixing bowl, cream together softened butter and eggs until smooth.
- Add milk, salt, black pepper, and nutmeg to the mixture and stir well.
- Fold in the cooked butternut squash and shredded cheddar cheese, then pour into a greased casserole dish and sprinkle breadcrumbs on top.
- Bake for 30-40 minutes, until heated through and golden brown on top. Let sit for a few minutes before serving.
Notes
For a rich flavor, consider roasting the cubed butternut squash instead of boiling it. This enhances the sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, casserole, autumn recipe, comfort food, vegetarian