Creamy Butternut Squash Casserole
Description
Bake butternut squash into a casserole made creamy with eggs and sour cream and topped with mozzarella cheese for a hearty side or vegetarian main dish.
Ingredients
•
2 tablespoons olive oil
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2 small onions, chopped
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1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
•
6 cloves garlic, crushed
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1/4 teaspoon salt
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1 tablespoon water, or as needed
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3 eggs
•
3/4 cup sour cream
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1 cup grated Parmesan cheese
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1/3 cup chopped fresh basil
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1/4 teaspoon ground black pepper
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1/2 (8 ounce) package coarsely shredded mozzarella cheese
Directions
1
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
2
Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
3
Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
4
Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.