This creamy butternut squash casserole can be made with Parmesan cheese instead of Grana Padano if desired. You can cube butternut squash in a food processor with the pommes frites (french fry) cutter and then pulse it one or two times with a regular blade.
Ingredients
- 2 tablespoons olive oil
- 2 small onions , chopped
- 1 butternut squash - peeled , 2 1/2 pound
- 6 cloves garlic , crushed
- 0.25 teaspoons salt
- 1 tablespoon water , Optional
- 3 eggs
- 0.75 cups sour cream
- 1 cup grated Parmesan cheese
- 0.33 cups chopped fresh basil
- 0.25 teaspoons ground black pepper
- 0.5 packages coarsely shredded mozzarella cheese , 8 ounce
Instructions
-
1
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
-
2
Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
-
3
Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
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4
Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.
Nutrition Facts
Per serving
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