Description

A comforting casserole combining roasted butternut squash, spaghetti (or spaghetti squash), and a cheesy creamy sauce, baked until golden and bubbling.

Ingredients

Scale

1 medium butternut squash, peeled, seeded, and cubed

12 oz cooked spaghetti or roasted spaghetti squash strands

1 medium onion, diced

3 cloves garlic, minced

2 tbsp olive oil

1 cup heavy cream or whole milk

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 tsp fresh thyme or sage leaves

½ tsp salt

½ tsp black pepper

½ cup breadcrumbs

Instructions

1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender.

2. Meanwhile, heat remaining olive oil in a skillet over medium heat. Sauté onion and garlic until softened.

3. In a blender or food processor, combine roasted squash, sautéed onion and garlic, cream, Parmesan, and half of the mozzarella. Blend until smooth. Season to taste.

4. Toss the creamy squash sauce with cooked spaghetti or spaghetti squash strands until evenly coated.

5. Transfer mixture to a greased baking dish. Sprinkle remaining mozzarella and then breadcrumbs on top.

6. Reduce oven to 375°F (190°C). Bake casserole for 20–25 minutes until top is golden and bubbling. Let rest 5–10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes

Nutrition

Calories: 350
Sodium: 400
Fat: 18
Carbohydrates: 35
Protein: 12