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Crunchy topping squash casserole delight

Crunchy topping squash casserole
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This recipe features a delightful squash casserole topped with a crunchy mixture of breadcrumbs, nuts, and seeds, offering a wonderful texture contrast to the creamy squash filling. It’s a comforting and flavorful dish perfect for any occasion.

Ingredients

Scale
  • 1 pound butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 1 clove garlic, minced
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Topping:
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons chopped pecans
  • 1 tablespoon sunflower seeds
  • 1 teaspoon melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, cook the cubed butternut squash until tender, about 15-20 minutes. Drain well.
  3. While the squash is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  4. In a bowl, mash the cooked squash with a fork. Stir in the cooked onion and garlic mixture, milk, Parmesan cheese, salt, and pepper.
  5. Pour the squash mixture into a small baking dish.
  6. In a separate small bowl, combine the panko breadcrumbs, chopped pecans, sunflower seeds, and melted butter. Mix well.
  7. Sprinkle the topping evenly over the squash mixture.
  8. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is heated through.

Notes

  • You can use other types of squash like acorn or delicata squash.
  • Feel free to add other nuts or seeds to the topping, such as walnuts or pumpkin seeds.
  • For an extra layer of flavor, add a pinch of nutmeg or cinnamon to the squash mixture.

Nutrition

Find it online: https://savorsensations.com/crunchy-topping-squash-casserole/