Cheesy Butternut Squash Casserole
Getting invited to a Día de Los Muertos (Day of the Dead) brunch means that, although tempting, I should really bring something more than chips and salsa. It just wouldn’t feel right to me. In the words of Wikipedia, the Day of the Dead is a holiday that focuses on gatherings of family and friends to pray for and remember friends and family members who have died, and help support their spiritual journey. I chose to bring a butternut squash casserole that doubles as a nice brunch recipe. The quiche-like consistency is satisfying, and the full-bodied flavor of the butternut squash recipe will ensure that you never miss the absence of a pie crust.
Recipe Card
Course: Dinner, LunchCuisine: AmericanDifficulty: Easy6
servings20
minutes45
minutes1
hour5
minutesIngredients
olive oil – 2 tablespoons
onions – 2 small, chopped
butternut squash – 1 (2 1/2 pound), peeled, seeded, and cubed
salt – 1/4 teaspoon
eggs – 3
sour cream – 3/4 cup
parmesan cheese – 1 cup
fresh basil – 1/2 cup
Freshly ground black pepper – 1/4 teaspoon
Italian cheese blend – 1/2 package (8 ounces)
Directions
Adapted from all recipes.com
- Preheat oven to 425 degrees. Grease a 9 x 13 casserole dish. Heat olive oil in a large skillet over medium heat.
- Cook while continuously stirring onions in the hot oil until softened, about 10 minutes. Adapted from a recipe posted to Allrecipes.com
- Stir in squash and garlic. Season with salt.
- Cook the squash mixture, stirring occasionally, until the squash is slightly tender, about 10 minutes. Transfer squash mixture to the prepared casserole dish.
- Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture. Top with Italian cheese blend.
- Bake in preheated oven until squash is tender and cheese is bubbling for about 25 minutes.