Savory Autumn Squash Casserole
A delightful twist on the classic squash casserole with a blend of autumn spices and a crunchy pecan topping, perfect for fall gatherings and holiday feasts. This dish is easy to prepare and highlights the natural sweetness of squash, offering a rich and satisfying vegetarian option.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs of butternut squash, peeled and cubed
1 cup of sour cream
1/2 cup of grated Parmesan cheese
1/4 cup of unsalted butter, melted
1 cup of crushed Ritz crackers
1/2 cup of chopped pecans
1/2 tsp of ground cinnamon
1/4 tsp of nutmeg
Salt and pepper to taste
1 tbsp of olive oil
1 medium onion, chopped
Instructions
1. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
2. In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent.
3. Add the cubed butternut squash to the skillet and cook until slightly tender, about 8-10 minutes.
4. In a large bowl, combine the sour cream, Parmesan cheese, melted butter, cinnamon, nutmeg, salt, and pepper.
5. Fold the cooked squash and onion mixture into the sour cream mixture.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. In a separate bowl, mix the crushed Ritz crackers with the chopped pecans.
8. Sprinkle the cracker and pecan mixture over the top of the casserole.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
10. Let the casserole cool for a few minutes before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat your oven to 350°F (175°C), cover the casserole with foil, and reheat for 15-20 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
