Butternut Squash and Cheddar Casserole (#1066)

Casseroles Main Vegetarian
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  • 3 1/2 pounds Butternut Squash peeled and cut in 1/4-inch-thick slices (about 6 cups)
  • 1 bunch Spinach fresh, washed and stemmed, optional
  • 2 tablespoons Unsalted Butter
  • 3 Tbsp Olive Oil
  • 2 large Yellow Onion trimmed, peeled and chopped (about 3 cups)
  • 1 cup Buttermilk
  • 2 large Eggs beaten
  • 2 1/2 tsp Thyme freshly chopped
  • 1/2 cup Whole Wheat Bread Crumbs toasted, or white bread crumbs
  • 1/2 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste
  • 5 tablespoons Pecans toasted and chopped, or pumpkin seeds
  • 4 oz Cheddar Cheese shredded, about 1 1/3 cups


  1. Preheat the oven to 375° f (190° c).
  2. Coat a 9-x-13-inch baking dish or 4-quart casserole with cooking spray or greased with butter.
  3. Add 3 quarts water in a large saucepan and bring to a boil over high heat.
  4. Stir in the squash and spinach if using to the water, return to a boil, and cook for 5 to 6 minutes.
  5. The squash will turn a deeper orange. Drain it and set aside.
  6. Heat the butter and oil in the same saucepan.
  7. Stir in the onions and sauté over medium-low heat until translucent and limp, 6 to 9 minutes, stirring constantly to prevent browning.
  8. Stir in the squash (and spinach if using) and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 3 tablespoons of pecans or pumpkin seeds and 1 cup cheese.
  9. Stir until the ingredients are well mixed.
  10. Spread the mixture evenly in the baking dish.
  11. Bake for 45 to 48 minutes.
  12. Remove from the oven and sprinkle with the remaining 2 tablespoons of the pecans or pumpkin seeds and 1/3 cup of cheese.
  13. Bake 15 minutes more.
  14. Cool for a few minutes and serve warm.
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