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- 2 cups butternut squash, peeled and cubed - 2 cups zucchini, sliced - 1 cup yellow squash, sliced - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup grated Parmesan cheese - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup breadcrumbs (preferably whole wheat) - 2 tablespoons butter, melted For a rich and creamy squash casserole, use fresh, seasonal squash. The butternut squash gives a sweet base. Zucchini and yellow squash add texture and flavor. I always use heavy cream for richness. Sharp cheddar cheese brings bold flavor, while Parmesan adds a salty, nutty touch. You can adjust the spices to suit your taste. Dried thyme gives warmth, and paprika adds a slight kick. Adding salt and pepper enhances the flavors. For crunch, whole wheat breadcrumbs work best. The melted butter helps the topping turn golden brown. You can mix in other veggies like bell peppers or mushrooms. For a different flavor, try using goat cheese or feta. If you like spice, add red pepper flakes. Swap heavy cream for coconut milk for a lighter option. This casserole is packed with vitamins from the squash. It also offers protein from the cheeses. One serving has about 300 calories. It provides healthy fats from cream and cheese. Enjoying this dish gives you a good balance of nutrients while being delicious. For the complete recipe, check the section titled Full Recipe. Start by washing your squash. For this recipe, I love using butternut squash, zucchini, and yellow squash. Peel and cube two cups of butternut squash. Slice two cups of zucchini and one cup of yellow squash. Next, bring a large pot of salted water to a boil. Add the cubed butternut squash and cook for about five minutes. This helps make it tender. After that, drain the squash and set it aside. In the same pot, add the zucchini and yellow squash. Blanch them for about two minutes, then drain and set aside. Now, let’s move on to the onions and garlic. In a large skillet, melt one tablespoon of butter over medium heat. Add one finely chopped onion and sauté it for about five minutes. You want it soft and slightly see-through. Then, add two minced garlic cloves and cook for one more minute. This step fills your kitchen with a wonderful scent. In a large mixing bowl, combine the squash, sautéed onion, garlic, one cup of heavy cream, one cup of shredded sharp cheddar cheese, and half a cup of grated Parmesan cheese. Add one teaspoon of dried thyme, one teaspoon of paprika, and salt and pepper to taste. Mix everything until it’s well combined. Next, pour this mixture into your greased 9x13 inch casserole dish. Now, let's prepare the topping. In a small bowl, mix one cup of breadcrumbs with two tablespoons of melted butter. Sprinkle this breadcrumb mixture evenly over the top of the casserole. Cover the dish with aluminum foil and bake in your preheated oven at 375°F (190°C) for 25 minutes. After that, take off the foil and bake for an additional 15 to 20 minutes. You want the top to be golden brown and bubbly. Let it cool for a few minutes before digging in. Enjoy this cheesy autumn squash casserole! For the complete recipe, check out the Full Recipe. To get a great texture in your squash casserole, start with fresh vegetables. Choose firm butternut squash, zucchini, and yellow squash. Cut them into consistent sizes for even cooking. Blanch the butternut squash for five minutes and the other squash for two minutes. This step softens them but keeps them firm. When mixing, fold gently to avoid mushiness. The end result should be creamy but not watery. You will need a few tools for this recipe. A large pot helps to blanch the squash. A 9x13 inch casserole dish is perfect for baking. Use a large mixing bowl for your ingredients. A skillet is great for sautéing the onions and garlic. A spatula will help you mix everything well. A measuring cup and spoons ensure you use the right amounts. Serve your squash casserole hot from the oven. It pairs well with grilled chicken or fish. Add a fresh salad for a light side. You can also enjoy it with crusty bread. For a twist, sprinkle fresh herbs like parsley on top before serving. This adds color and fresh flavor to your dish. For the full recipe, follow the detailed instructions to make this delightful dish. {{image_2}} You can switch up the cheese for your squash casserole. Try adding mozzarella for a gooey texture. Gouda gives a nice smoky flavor. For a sharper taste, use a blue cheese or feta. Mixing cheeses can create a delightful taste and texture. Just remember to keep the total cheese amount the same, about two cups. Herbs and spices can change the flavor of your casserole. Fresh herbs like basil or parsley add brightness. If you want warmth, try cumin or nutmeg. For a spicy kick, add red pepper flakes. Experiment with what you love! Just a teaspoon or two can make a big difference. You can easily make this casserole gluten-free. Use gluten-free breadcrumbs instead of regular ones. For a dairy-free option, swap heavy cream with coconut milk. Nutritional yeast can replace cheese for extra flavor. These changes keep your dish tasty while meeting dietary needs. You won’t lose the creamy, hearty feel of the casserole. Try these variations to find your favorite twist on this savory squash casserole. Enjoy the process of making it your own! Don't forget to check the Full Recipe for step-by-step instructions. To store leftovers of your savory squash casserole, let it cool first. Place the casserole in an airtight container. This keeps it fresh. You can store it in the fridge for up to three days. For best results, cover it tightly to avoid drying out. When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also microwave it for quick reheating. Just use a microwave-safe bowl and heat in one-minute intervals. If you want to freeze your casserole, prepare it without baking first. Wrap the dish tightly with plastic wrap and then with foil. This helps to prevent freezer burn. You can freeze it for up to three months. When you’re ready to bake, thaw it overnight in the fridge and then bake as directed in the Full Recipe. Yes, you can prepare Squash Casserole in advance. Just assemble it and cover it tightly. Store it in the fridge for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes. This helps it cook evenly. Butternut squash, zucchini, and yellow squash work best for this recipe. They blend well together, creating a creamy texture. You can mix in other squash types too. Just make sure they are firm and fresh. Squash Casserole can last about 3 to 5 days in the fridge. Make sure it is in an airtight container. This helps keep it fresh and tasty for your next meal. You can serve Squash Casserole with a simple green salad or roasted meat. It pairs well with grilled chicken or pork chops too. For a vegetarian option, serve it with quinoa or brown rice. You can find the Full Recipe for Cheesy Autumn Squash Casserole above. It includes all the steps to create this delicious dish. Enjoy cooking! You now have everything you need to make a delicious Squash Casserole. We covered key ingredients, helpful tips, and even ways to customize the dish. Remember, this casserole is not just tasty; it’s also versatile. Whether you stick to the recipe or try variations, it can fit any meal. I hope you feel inspired to create it in your kitchen. Enjoy every bite and the smiles it brings!

Squash Casserole

Warm up your autumn evenings with this delicious Cheesy Autumn Squash Casserole! Packed with butternut squash, zucchini, and rich cheeses, this recipe is perfect for cozy family gatherings. In just one hour, you can create a comforting dish that will impress your guests. Follow our simple steps to bake this savory delight and fill your home with the aromas of fall. Click through to explore the full recipe now!
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Ingredients
  

2 cups butternut squash, peeled and cubed

2 cups zucchini, sliced

1 cup yellow squash, sliced

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup breadcrumbs (preferably whole wheat)

2 tablespoons butter, melted

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish with non-stick spray or butter.

    In a large pot, bring salted water to a boil. Add butternut squash and cook for about 5 minutes until slightly tender. Drain and set aside.

      In the same pot, add zucchini and yellow squash. Blanch in boiling water for another 2 minutes; drain and set aside.

        In a large skillet over medium heat, melt 1 tablespoon of butter. Add onions and sauté for about 5 minutes until soft and translucent. Add minced garlic and sauté for an additional minute.

          In a large mixing bowl, combine the squash, sautéed onion and garlic, heavy cream, cheddar cheese, Parmesan cheese, thyme, paprika, salt, and pepper. Mix until everything is well combined.

            Pour the squash mixture into the prepared casserole dish.

              In a small bowl, mix breadcrumbs with the remaining melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

                Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.

                  After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.

                    Let the casserole cool for a few minutes before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6