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Butternut Squash Casserole

Butternut Squash Casserole Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 356
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash (about 3 lbs), peeled, seeded, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons fresh thyme leaves
  • ½ cup panko breadcrumbs
  • ¼ cup finely chopped pecans
  • 2 tablespoons melted butter

Method
 

  1. Heat oven to 400°F. Toss squash with olive oil, ½ teaspoon salt, and pepper on a baking sheet. Roast 20 to 25 minutes until fork-tender and golden at the edges.
  2. Whisk sour cream, heavy cream, remaining ½ teaspoon salt, cheddar, and thyme in a large bowl.
  3. Fold the hot squash into the cream mixture, then transfer to a greased 9x9-inch dish. Mix panko, pecans, and melted butter, then sprinkle over the top. Bake 20 to 25 minutes until bubbly and deep golden.
  4. Rest 5 minutes, then scoop and serve.

Notes

Letting the casserole rest for a few minutes before serving helps the sauce set just enough and keeps the topping crisp.