Ginger Butternut Squash Casserole

Indulge in the cozy flavors of fall with this Ginger Butternut Squash Casserole, a silky-smooth side dish that’s as comforting as it is elegant. Combining tender mashed butternut squash with the warm, aromatic kick of fresh ginger, this dish is elevated with a creamy blend of heavy cream, brown sugar, and cinnamon for a touch of sweetness and spice. Topped with a crisp, golden breadcrumb and Parmesan crust, each bite offers a delightful contrast of textures. Perfect for holiday tables or weeknight dinners, this autumn-inspired casserole is easy to prepare and features a pop of color and freshness from a sprinkle of chopped parsley. Bring the irresistible combination of seasonal ingredients and gourmet flair to your next meal!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 cups (peeled, seeded, and cubed) butternut squash
• 1 tablespoon (grated) fresh ginger
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.75 cup breadcrumbs
• 0.5 cup (grated) Parmesan cheese
• 1 tablespoon olive oil
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.

Step 2

In a large pot, bring water to a boil and add the cubed butternut squash. Cook for 10-12 minutes until the squash is tender when pierced with a fork. Drain well and set aside.

Step 3

In a medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the grated ginger and sauté for 1-2 minutes until fragrant.

Step 4

Reduce the heat to low. Stir in the heavy cream, brown sugar, ground cinnamon, salt, and black pepper. Cook gently for 2-3 minutes until the mixture is warmed through.

Step 5

In a large mixing bowl, mash the cooked butternut squash until smooth. Gradually stir in the cream mixture until well combined.

Step 6

Transfer the mashed squash mixture into the prepared casserole dish, spreading it out evenly.

Step 7

In a small bowl, combine the breadcrumbs, Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.

Step 8

Sprinkle the breadcrumb mixture evenly over the squash layer in the casserole dish.

Step 9

Melt the remaining 2 tablespoons of butter and drizzle it over the breadcrumb topping.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crisp.

Step 11

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

Nutrition Facts

Serving size	(1296.9g)

Amount per serving	% Daily Value*
Calories	2252.8

Total Fat 161.4g	0%
Saturated Fat 88.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 408.5mg	0%
Sodium 2901.4mg	0%
Total Carbohydrate 171.5g	0%
Dietary Fiber 30.9g	0%
Total Sugars 39.5g
Protein 35.6g	0%

Vitamin D 0IU	0%
Calcium 889.4mg	0%
Iron 9.6mg	0%
Potassium 2472.1mg	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: 63.7%

Protein: 6.2%

Carbs: 30.1%