This hearty Winter Squash Cheese Casserole is a comforting classic that transforms humble root vegetables into a rich, satisfying main course. The tender squash is sautéed with sweet onions and bound together with a creamy egg and milk mixture, then topped with sharp cheddar cheese and toasted breadcrumbs for a perfect textural contrast. ItâÂÂs the kind of home-style cooking that feels warm and inviting, perfect for a chilly evening or a family dinner where everyone wants something cozy. The subtle hint of nutmeg adds a sophisticated depth to the savory profile. While traditionally prepared with dairy, this recipe offers a robust flavor foundation that pairs beautifully with a simple green salad or crusty bread to soak up the creamy juices.
Wlnter Souash Cheese Casserole
Description
This hearty Winter Squash Cheese Casserole is a comforting classic that transforms humble root vegetables into a rich, satisfying main course. The tender squash is saut&# 195;©ed with sweet onions and bound together with a creamy egg and milk mixture, then topped with sharp cheddar cheese and toasted breadcrumbs for a perfect textural contrast. ItâÂÂs the kind of home-style cooking that feels warm and inviting, perfect for a chilly evening or a family dinner where everyone wants something cozy. The subtle hint of nutmeg adds a sophisticated depth to the savory profile. While traditionally prepared with dairy, this recipe offers a robust flavor foundation that pairs beautifully with a simple green salad or crusty bread to soak up the creamy juices.Ingredients
Directions
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Preheat oven to 325ðF (165ðC).
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In a saucepan, cook the cubed squash in enough water to cover until tender, about 10-15 minutes. Drain well and let cool slightly.
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In a skillet, melt butter over medium-high heat. Saute the chopped onion until tender and translucent, about 5 minutes.
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Place the cooked squash in a greased 2-quart casserole dish.
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Top the squash with the sauteed onions and half of the shredded cheddar cheese.
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In a bowl, beat the eggs, milk, salt, pepper, and nutmeg together until well combined.
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Pour the egg mixture evenly over the squash and cheese layers.
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Top with the remaining cheddar cheese, then sprinkle with bread crumbs.
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Bake for 30 minutes or until the casserole is set and the top is lightly browned.
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Let stand for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.0kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.8mg1%
- Total Carbohydrate 14.1g5%
- Dietary Fiber 2.7g11%
- Sugars 6.6g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF until warm.
**Variations:** For a vegan version, substitute the cheese with a vegan cheddar alternative and use plant-based milk. You can also add other vegetables like spinach or kale for extra nutrition.
**Tip:** Ensure the squash is well-drained before adding it to the casserole dish to prevent a watery final dish.
