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Anya’s Wonderful Twice-Baked Squash Casserole That You will love

Twice-baked squash casserole
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A delightful twice-baked squash casserole, perfect for using up roasted squash leftovers, creating a comforting and layered bake.

Ingredients

Scale
  • 2 cups roasted butternut squash, mashed
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 1 egg, beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the mashed roasted squash, milk, Parmesan cheese, melted butter, beaten egg, salt, and pepper. Mix until well combined.
  3. Pour the squash mixture into a greased 8×8 inch baking dish.
  4. In a small bowl, combine the breadcrumbs and chopped parsley. Sprinkle evenly over the top of the squash mixture.
  5. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
  6. Let it rest for a few minutes before serving.

Notes

  • You can use other types of roasted squash like acorn or delicata squash.
  • Add a pinch of nutmeg or cinnamon for a touch of warmth.
  • For a richer flavor, you can add a tablespoon of sour cream or cream cheese to the squash mixture.

Nutrition

Find it online: https://savorsensations.com/twice-baked-squash-casserole/