Buttercup Squash Casserole

Elevate your side dish game with this rich and creamy Buttercup Squash Casserole, a savory blend of roasted buttercup squash, sautéed onions, garlic, and a touch of nutmeg for cozy, autumnal warmth. This comforting casserole is topped with a golden, herb-infused breadcrumb crust and enriched with Parmesan cheese and heavy cream for a decadent yet balanced flavor profile. Perfect for holiday gatherings or as a weeknight treat, this easy-to-make dish transforms nutritious buttercup squash into a velvety, crowd-pleasing delight. With its rustic charm and gourmet touch, this casserole pairs beautifully with roasted meats or stands alone as a hearty vegetarian option. Ready in just over an hour, it’s the ultimate showstopper for a fall-inspired table.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium (about 4 pounds total) buttercup squash
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium, diced onion
• 3 cloves, minced garlic
• 0.5 cup heavy cream
• 2 large, lightly beaten eggs
• 0.5 cup grated Parmesan cheese
• 0.75 cup breadcrumbs
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground nutmeg

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Cut the buttercup squash in half and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil and place the halves face-down on the prepared baking sheet.

Step 3

Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and can be easily pierced with a fork. Remove from the oven and cool slightly.

Step 4

While the squash cools, heat the remaining 1 tablespoon of olive oil and the butter in a skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for 1 additional minute. Remove from heat and set aside.

Step 5

Scoop the roasted squash flesh into a large mixing bowl, discarding the skins. Mash the squash with a fork or potato masher until smooth.

Step 6

Stir in the sautéed onion and garlic mixture, heavy cream, lightly beaten eggs, grated Parmesan cheese, salt, black pepper, and nutmeg. Mix until fully combined.

Step 7

Transfer the mixture to a greased 9x9-inch baking dish, spreading it out evenly.

Step 8

In a small bowl, combine the breadcrumbs and chopped parsley. Sprinkle the mixture evenly over the top of the squash casserole.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the casserole is set and the topping is golden brown.

Step 10

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	4196.9 grams (4196.9g)

Amount per serving	% Daily Value*
Calories	2971

Total Fat 121.90g	156%
Saturated Fat 54.40g	272%
Polyunsaturated Fat 2.70g
Cholesterol 594mg	198%
Sodium 4647mg	202%
Total Carbohydrate 399.90g	145%
Dietary Fiber 58.60g	209%
Total Sugars 75.20g
Protein 78.30g	157%

Vitamin D 82IU	410%
Calcium 1311mg	101%
Iron 21mg	115%
Potassium 9256mg	197%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 10.4%

Carbs: 53.1%