Creamy Butternut Squash Casserole

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 512 Calories

Ingredients

• 3 eggs
• 2 tablespoons olive oil
• 1 cup grated Parmesan cheese
• 6 cloves garlic, crushed
• 2 small onions, chopped
• 1 tablespoon water, or as needed
• 1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.75 cup sour cream
• 0.33333334326744 cup chopped fresh basil
• 0.5 (8 ounce) package coarsely shredded mozzarella cheese

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.

Step 2

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.

Step 3

Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

Step 4

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.