Butternut Squash Casserole

Name: Butternut Squash Casserole
Ingredients: 3 1/2 pounds butternut squash, peeled and cut in 1/4-inch-thick slices (about 6 cups); 5 tablespoons unsalted butter, plus more for the pan; 1 tablespoon extra-virgin olive oil; 2 large yellow onions, trimmed, peeled and chopped (about 3 cups); 1 cup whole or low-fat buttermilk; 2 large eggs, beaten; 2 1/2 teaspoons minced fresh thyme; 1/2 cup bread crumbs, toasted; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup pumpkin seeds or pecans, toasted; 2 cups coarsely grated cheddar cheese (about 6 ounces); Optional: 4 to 6 large handfuls of fresh spinach, washed and stemmed (add to the same water as the squash in step 2 during the last minute of boiling)

fullbellyfarm.com

Butternut Squash Casserole | Full Belly Farm A delicious recipe from CSA member Heather MacClelland, using organic butternut squash, onions, and cheddar cheese. Perfect for fall!

View full recipe on fullbellyfarm.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.

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Ingredients

3 1/2 pounds butternut squash, peeled and cut in 1/4-inch-thick slices (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup whole or low-fat buttermilk
2 large eggs, beaten
2 1/2 teaspoons minced fresh thyme
1/2 cup bread crumbs, toasted
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted
2 cups coarsely grated cheddar cheese (about 6 ounces)
Optional: 4 to 6 large handfuls of fresh spinach, washed and stemmed (add to the same water as the squash in step 2 during the last minute of boiling)