Description
A cozy, creamy Easy Butternut Squash Casserole Recipe layered with tender squash, garlic-infused cream, and melted cheddar cheese. Perfect for breakfast or brunch.
Ingredients
2 bay leaves
1 3/4 cups heavy cream
1/2 teaspoon ground nutmeg
1 crushed garlic clove
Handful of fresh thyme sprigs
2 pounds butternut squash, peeled and thinly sliced (about 1/8 inch thick)
1 cup grated mature white cheddar cheese
1 tablespoon unsalted butter
Instructions
1. Preheat oven to 350°F.
2. In a saucepan, combine cream, nutmeg, garlic, thyme, and bay leaves. Heat until gently boiling, then remove from heat and let sit for 10–15 minutes to infuse.
3. Peel and slice squash evenly. Grease a shallow oven dish with butter.
4. Layer half the squash in the dish, pour over half the cream. Repeat with remaining squash and cream.
5. Cover tightly with foil and bake for 30 minutes.
6. Remove foil, top with grated cheese, and bake uncovered for 20–30 minutes until cheese is golden and cream is bubbling.
7. Let cool slightly before serving.
Notes
Coconut milk can substitute cream for a dairy-free version.
Greek yogurt offers a lower-fat alternative but adds tanginess.
Sweet potatoes or pumpkin can replace butternut squash.
Nutritional yeast can be used instead of cheese for a vegan option.
Gruyère or Gouda provide flavorful cheese variations.
Nutrition
- Serving Size: 1 portion
- Calories: 300
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg