Description
A comforting and hearty dish showcasing the creamy goodness of roasted butternut squash, perfect for family dinners and holidays.
Ingredients
Scale
- 2 large butternut squash, peeled and cubed
- 1 large onion, chopped
- 1 fennel bulb, chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 2 tablespoons olive oil
- 1/2 cup breadcrumbs (optional)
- Fresh thyme for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onions and fennel, and sauté until caramelized, about 10 minutes.
- In a large bowl, combine the roasted butternut squash, sautéed onions, heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Mix until everything is thoroughly incorporated.
- Transfer the mixture into a greased baking dish. Sprinkle breadcrumbs on top if desired.
- Bake for 30-40 minutes or until the top is golden and the squash is tender.
- Let cool slightly, then garnish with fresh thyme before serving.
Notes
For enhanced flavor, roast the butternut squash beforehand. You can substitute heavy cream with lighter options or add extra cheese for creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 60mg