This easy Baked Butternut Squash Casserole is buttery, nutty a superfood high in fiber, antioxidants, beta-carotene and anti-inflammatory compounds.
Holy butternut squash! This was so ridiculously easy to make and absolutely out of this world in deliciousness.
If you haven’t picked out your side dish to serve at your next holiday event, pick this one.
You can thank me later.
I made this side dish and as long as no one knows, I wanted to eat the entire casserole. I didn’t. But I really wanted to. You all know, I love to cook, but the less time spent in the kitchen means more time spent with friends and family.
Baked Butternut Squash Casserole
Author: Marlene Baird
Nutrition Information
- Serves: 6
- Serving size: 97
- Calories: 129
- Fat: 7.2
- Carbohydrates: 12.1
- Sugar: 19.4
- Fiber: 1.9
- Protein: 4.8
- Cholesterol: 17.1
Prep time:
Cook time:
Total time:
I used butternut squash that was already peeled, seeded and cubed just to save time in the prep.
Ingredients
- 1 pound butternut squash, peeled, seeded, and cubed
- 2 ounces grated Parmesan cheese
- 1 ounce fresh panko crumbs (can substitute regular breadcrumbs)
- ½ ounce sliced almonds
- 2 Tablespoons butter
- salt
- black pepper
Directions
- Pre heat oven to 400 degrees F.
- Season the butternut squash generously with black pepper and a little salt.
- Mix the grated cheese with the panko crumbs, and then sprinkle over the top of the butternut squash.
- Dot the butter all over the cheese then top with the sliced almonds.
- Bake for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
Sit down, relax and enjoy the holidays, just like me, preparing easy, no fuss dishes that taste like you spent hours in the kitchen.
Thanks for stopping by and have a great day.
Marlene
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