Chilean Butternut Squash Casserole

Elevate your comfort food repertoire with this Chilean Butternut Squash Casserole, a hearty and flavor-packed dish perfect for cozy dinners or festive gatherings. Featuring tender mashed butternut squash infused with a medley of aromatic spices like cumin, smoked paprika, and a hint of cinnamon, this casserole strikes the perfect balance between warmth and depth. Creamy whole milk and grated Parmesan cheese lend a luscious texture, while a golden crust of panko breadcrumbs and melty mozzarella adds irresistible crunch and gooeyness. Finished with a sprinkle of fresh parsley for a burst of herbaceous brightness, this easy-to-prepare dish bakes to perfection in just 45 minutes. Whether served as a vegetarian main course or a standout side dish, this casserole is guaranteed to impress with its bold flavors and comforting charm.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 large (about 2 pounds) butternut squash
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon oregano
• 0.25 teaspoon ground cinnamon
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons black pepper
• 0.5 cup whole milk
• 0.5 cup grated Parmesan cheese
• 0.5 cup panko breadcrumbs
• 1 cup shredded mozzarella cheese
• 2 tablespoons, chopped (for garnish) fresh parsley

Directions

Step 1

Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish with a bit of olive oil and set aside.

Step 2

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Steam or boil the cubes for 12–15 minutes until tender, then drain and mash until smooth. Set aside.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring constantly.

Step 4

Stir in the cumin, smoked paprika, oregano, ground cinnamon, salt, and black pepper. Cook the spices with the onions and garlic for 1 minute to bloom their flavors.

Step 5

In a large mixing bowl, combine the mashed butternut squash, sautéed onion mixture, and whole milk. Mix well until evenly incorporated.

Step 6

Spread the squash mixture evenly into the prepared baking dish. Top with the grated Parmesan cheese.

Step 7

In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumbs evenly over the casserole.

Step 8

Top the breadcrumbs with the shredded mozzarella cheese.

Step 9

Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and bubbling.

Step 10

Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(1371.5g)

Amount per serving	% Daily Value*
Calories	1387.1

Total Fat 70.8g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 135.0mg	0%
Sodium 4075.3mg	0%
Total Carbohydrate 141.2g	0%
Dietary Fiber 34.1g	0%
Total Sugars 30.6g
Protein 62.7g	0%

Vitamin D 53.7IU	0%
Calcium 1868.1mg	0%
Iron 9.9mg	0%
Potassium 3123.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 17.3%

Carbs: 38.9%