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Savory Butternut Squash Casserole
With a few time-saving tricks, you can have this savory butternut squash casserole with less then 10 minutes of hand-on time required. No pre-cooking or chopping and can be assembled 2 days in advance.
- 2 pounds cubed butternut squash
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons cornstarch mixed with an equal amount of water
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 cup shredded parmesan
- 2 oz crushed potato chips
Preheat oven to 400 degrees
Whisk together broth, cream, cornstarch slurry and seasonings
Spray a 2 quart casserole dish with non-stick spray
Add cubed squash
Pour sauce over top
Bake for 25-30 minutes until squash start to become tender
Add crushed chips and bake 10-15 minutes until squash is completely tender and chips have lightly browned on top
Let rest 10 minutes before serving
Casserole can be assembled and stored covered tightly in fridge up to two days prior to baking. Be sure to bring to room temp before adding to oven.
Use a 2 quart casserole dish, any shape is fine.
Spray dish well with non-stick spray.
Use kettle style chips for the best topping. Plain is fine, or try out a flavor like rosemary and olive oil.
Swap out thyme for other favorite savory dried herb to customize this dish for your taste.
Garnish with fresh herbs like chopped parsley before serving, if desired.
Calories: 163kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 294mg | Potassium: 543mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12297IU | Vitamin C: 26mg | Calcium: 103mg | Iron: 1mg