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Twice-baked squash casserole: pure joy

Twice-baked squash casserole
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Transform your roasted squash leftovers into a delightful twice-baked squash casserole. This comforting dish layers tender squash with savory flavors for a satisfying meal.

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, lightly beaten
  • 1/4 cup chopped fresh chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the mashed roasted squash, milk, 1/4 cup melted butter, Parmesan cheese, eggs, chives, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  3. Pour the squash mixture into a greased 8×8 inch baking dish.
  4. In a small bowl, combine the breadcrumbs and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the squash mixture in the baking dish.
  5. Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
  6. Let it rest for a few minutes before serving.

Notes

  • You can use any type of roasted squash for this recipe, such as acorn, delicata, or pumpkin.
  • For added flavor, consider mixing in some sautéed onions or garlic with the squash mixture.
  • A sprinkle of shredded cheese on top before the breadcrumbs can add extra richness.

Nutrition

Find it online: https://sundayflavor.com/twice-baked-squash-casserole-recipe/