Butternut Squash Casserole
Butternut Squash Casserole is a savory fall side dish with Parmesan, herbs, and a crisp pecan breadcrumb topping.
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Ingredients
- 3 pound butternut squash peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- ½ cup plain nonfat greek yogurt
- 2 large eggs
- ⅓ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Topping:
- ⅓ cup chopped pecans
- ⅓ cup whole wheat breadcrumbs
- 2 tablespoon grated parmesan cheese
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
Instructions
- Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
- Place the butternut squash in a large pot. Add enough water to cover the squash.
- Bring the water to a boil over medium-high heat. Reduce the heat to a simmer.
- Cook for 12 to 15 minutes, or until the squash is very tender.
- Using a colander, drain the squash and discard the water.
- Return the squash to the pot. Mash the squash until mostly smooth, leaving a little texture.
- Add the olive oil, Greek yogurt, eggs, Parmesan cheese, garlic powder, sage, onion powder, salt, and black pepper. Stir until evenly blended.
- Spread the squash mixture evenly in the prepared baking dish.
- Add the pecans, breadcrumbs, Parmesan cheese, olive oil, and thyme to a small bowl. Stir the topping until evenly mixed.
- Sprinkle the topping evenly over the squash.
- Bake uncovered for 30 to 35 minutes, or until heated through and lightly browned on top.
- Let the casserole stand for 5 minutes before serving.
Notes
Estimated WW Points: 6
Check points in the official WW app.
Tips and Tricks
Drain the squash thoroughly - Extra water can make the casserole loose, so let the cooked squash drain well before mashing. Don't make the squash completely smooth - Leaving a little texture keeps the casserole from feeling too much like a puree. Watch the topping near the end - Pecans can brown quickly once they start to toast. Prepare it ahead - Assemble the squash mixture in the baking dish, cover, and refrigerate. Add the topping shortly before baking so it stays crisp.Storing and Reheating
Refrigerator - Cover leftovers and refrigerate for up to 4 days. Oven - Cover loosely with foil and reheat at 350°F until warmed through. Remove the foil for the last few minutes if the topping needs to crisp again. Microwave - Reheat individual servings in short intervals until hot. The topping will be softer than when reheated in the oven.Nutrition
Calories: 203kcalCarbohydrates: 26gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 52mgSodium: 294mgPotassium: 669mgFiber: 4gSugar: 5gVitamin A: 18202IUVitamin C: 37mgCalcium: 156mgIron: 2mg
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