Twice-baked squash casserole, a comforting family favorite
Transform leftover roasted squash into a delicious and comforting twice-baked squash casserole. This layered bake is perfect for a hearty meal or a side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups roasted butternut squash, mashed
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/4 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Optional toppings: breadcrumbs, extra cheese, chopped herbs
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the mashed roasted squash, milk, melted butter, Parmesan cheese, beaten eggs, salt, pepper, and nutmeg.
- Mix well until all ingredients are thoroughly combined.
- Pour the mixture into a greased 8×8 inch baking dish.
- If desired, sprinkle your chosen toppings over the casserole.
- Bake for 25-30 minutes, or until the casserole is set and lightly golden on top.
- Let it cool slightly before serving.
Notes
- Ensure your squash is well-roasted and mashed for the best texture.
- Adjust seasonings to your preference.
- This casserole can be made ahead and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250 kcal
- Sugar: Approx. 8g
- Sodium: Approx. 300mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 5g
- Protein: Approx. 6g
- Cholesterol: Approx. 70mg
Find it online: https://afripaket.com/twice-baked-squash-casserole/