Fresh butternut squash can be used in place of the frozen. Look for it already cubed in your produce section or see the tips in post above to make it easier to cut.
Listen to me explain briefly about how to make this casserole, with some great tips along the way, by clicking the play button below:[sc name="butternutsquashcasserolerotd"][/sc]
- 2 (15 oz.) bags cubed frozen butternut squash, thawed
- 6 Tbsp. butter, melted, divided
- 1 tsp. salt, divided
- ¼ tsp. ground black pepper
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 Tbsp. fresh finely chopped sage leaves
- ½ large onion, finely diced
- 3 Tbsp. all-purpose flour
- 1 and ½ cup whole milk
- ½ tsp. granulated garlic
- ¼ tsp. grated nutmeg
- Preheat oven to 450°F.
- In a large baking dish add the butternut squash, 2 tablespoons of the melted butter, ½ teaspoon of the salt, and the pepper. Stir to combine.
- Place dish in oven. Bake 25 minutes or until squash is tender.
- Meanwhile in a medium bowl stir together Parmesan, panko breadcrumbs, sage, and 1 tablespoon of the butter until well combined. Set aside.
- In a medium saucepan add remaining 3 tablespoons of butter, remaining ½ teaspoon of salt, and onion. Cook over medium heat, stirring occasionally, until onion is soft, about 3 minutes. Stir in flour. Cook 30 seconds, stirring constantly.
- Slowly stir in milk. Stir in garlic powder and nutmeg. Continue stirring until no lumps of flour remain and mixture is thick enough to coat the back of a spoon. Keep warm until squash is cooked.
- Remove baking dish from oven. Pour sauce evenly over butternut squash. Top with breadcrumb mixture.
- Return baking dish to oven. Bake 10 minutes more or until breadcrumbs are browned.
- Remove baking dish from oven. Let stand 10 minutes before serving.