Recipes: Side Dishes

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Savory Butternut Squash Casserole

squashRecipe courtesy of Chef Keith Snow of Harvest Eating.


  • 1 medium butternut squash
  • 2 clove garlic
  • 1 small onion
  • 1 tsp. olive oil
  • 1/2 cup bread crumbs
  • 1/4 tsp. salt and pepper
  • 3 Tbsp. Parmesan cheese (grated)


  1. Preheat oven to 350º F.
  2. Cut squash in half lengthwise and remove seeds.
  3. On a rimmed cookie sheet lined with aluminum foil, place squash with the rind facing up.
  4. Bake for 45-60 minutes, until very soft.
  5. Let cool for 5 minutes and scoop out the insides, being careful not to include the outer skin.
  6. Place the squash in a casserole dish.
  7. Saute garlic and onion in the olive oil, and mix into the squash.
  8. Stir in bread crumbs, pepper and salt.
  9. Sprinkle cheese on top and cover the dish with foil or a lid.
  10. Bake at 350º F for 10 minutes (or longer if ingredients have cooled).
  11. Serve hot!

2 Comments for “Savory Butternut Squash Casserole”

  • Harriette jaffeNo Gravatar

    Butternut squash is another of my favorite vegetables, and that also make a good soup, and it can be a dip also. And as I am jewish and kosher, it is imperitive that i find recipes that are compatible with my religion, as i follow the dietary laws. And these two recipes are perfect, thank youagain, and i will try and hook up with the vegetarian and other recipes that you have etc.

  • Patricia SartinNo Gravatar

    Thank you for a wonderful vegetarian/vegan recipe , and amen to Harriette.

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