Butternut Squash Casserole Recipe
User Reviews
5
Butternut Squash Casserole Recipe
Description
The Butternut Squash Casserole Recipe uses roasted butternut squash pieces as the base, drizzled with olive oil and seasoned liberally with salt and pepper before roasting until soft and slightly caramelized on the edges. Meanwhile, thick-cut bacon is cooked until crisp and then combined with diced onions, garlic, chopped pecans, and fresh herbs including sage and thyme, which adds earthiness and warmth.
A mixture of half-and-half and eggs serves as a rich custard, with Parmesan cheese adding umami and saltine cracker crumbs providing a crunchy, salty topping once the casserole is assembled. The combination of roasted squash sweetness, smoky bacon, aromatic herbs, and crunchy topping results in a hearty side dish suitable for fall or holiday meals.
Using pre-chopped squash can speed up preparation without sacrificing flavor, and roasting the squash before combining ensures caramelization. The recipe's seasoning balance accounts for the salty components of bacon, crackers, and cheese, so salt is added thoughtfully.
Ingredients
- 3.5 pounds butternut squash peeled and chopped into ¾ inch cubes
- 2 tablespoons olive oil
- 5-6 lices Bacon chopped, thick-cut
- 1 large onion diced
- 4 cloves garlic minced
- ¾ cup pecans chopped
- 2 tablespoons sage fresh, chopped
- 1 tablespoon thyme 1 tsp dried thyme, fresh leaves
- 1 leeve saltine crackers about 36 crackers
- 1 cup half-and-half
- 2 large egg
- ¼ cup Parmesan Cheese grated
- salt
- black pepper
Instructions
- Preheat the oven to 400°F. Set out a large rimmed baking sheet, a 9 x 13 inch baking dish, and a large skillet. Grease the baking dish and set aside.
- Place the chopped butternut squash onto the rimmed baking sheet. Drizzle with olive oil. Then salt and pepper liberally. (This is the only time salt is added to the recipe due to the use of bacon, saltine crackers, and Parmesan cheese, so be generous.)
- Spread the cubed butternut squash out into a single layer. Roast in the oven for 30+ minutes until the squash is soft and toasted around the edges.
- Meanwhile, place the skillet over medium heat. Brown the chopped bacon in the skillet. Once crispy, add in the onions and garlic. Sauté for 3 to 5 minutes to soften the onions. Then stir in the chopped pecans, sage, and thyme. Sauté another 1 to 2 minutes, then turn off the heat.
- Crush the sleeve of saltine crackers with your hands. In a small mixing bowl whisk the half-and-half and eggs together.
- Once the butternut squash comes out of the oven, move it to the greased baking dish. Add in the bacon and onion mixture, and the crushed crackers. Toss well to mix, then spread out and an even layer.
- Pour the egg mixture evenly over the casserole. Sprinkle the Parmesan cheese evenly over the top.
- Bake for 20 to 25 minutes until the top is crispy. Serve warm.
Notes
- Pre-chopped fresh butternut squash from the produce section can save preparation time.
- Roasting the squash separately develops natural sweetness and soft texture before assembling the casserole.
- Salt cautiously as bacon, saltines, and Parmesan contribute significant saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 245kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 158mg | 7% |
| Potassium | 593mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 14255IU | 285% |
| Vitamin C | 30mg | 33% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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