Creamy Butternut Squash Casserole

temporary stand-in Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor in the same way as the pommes frites (french fry) cutter and subsequently next just pulse it one or two time epoch similar to a regular blade.

The ingredient of Creamy Butternut Squash Casserole

1. 2 tablespoons olive oil
2. 2 small onions, chopped
3. 1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
4. 6 cloves garlic, crushed
5. u00bc teaspoon salt
6. 1 tablespoon water, or as needed
7. 3 eggs
8. u00be cup critical cream
9. 1 cup grated Parmesan cheese
10. u2153 cup chopped well-ventilated light basil
11. u00bc teaspoon ground black pepper
12. u00bd (8 ounce) package coarsely shredded mozzarella cheese

The instruction how to make Creamy Butternut Squash Casserole

1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
2. Heat olive oil in a skillet higher than medium heat; cook and excite onions in the hot oil until softened, practically 10 minutes. demonstrate in squash and garlic; season in imitation of salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, very nearly 10 minutes. accumulate water if incorporation combination gets too dry. Transfer squash union to the prepared casserole dish.
3. Lightly work up eggs in a bowl; shake up in bitter cream, Parmesan cheese, basil, and black pepper. Pour egg incorporation combination over squash mixture; peak with mozzarella cheese.
4. Bake in the preheated oven until squash is sadness and mozzarella cheese is bubbling, approximately 30 minutes.

Nutritions of Creamy Butternut Squash Casserole

calories: 512.4 calories
carbohydrateContent: 41.8 g
cholesterolContent: 194 mg
fatContent: 30.1 g
fiberContent: 6.5 g
proteinContent: 24.2 g
saturatedFatContent: 14.1 g
servingSize:
sodiumContent: 713.8 mg
sugarContent: 8.6 g
transFatContent:
unsaturatedFatContent: