Ingredients and Weight:
- Butternut squash, peeled and cubed: 2 pounds
- Onion, chopped: 1 medium
- Celery, chopped: 1 cup
- Butter: 1/2 cup
- All-purpose flour: 1/4 cup
- Chicken broth: 3 cups
- Half-and-half: 1 cup
- Sour cream: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat.
- Add the onion and celery and cook until softened about 5 minutes.
- Add the butternut squash and cook for 5 minutes more.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth, half-and-half, and sour cream.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the squash is tender.
- Stir in the Parmesan cheese and season with salt and pepper.
- Pour the mixture into an 8x8-inch baking dish.
- Bake for 30 minutes, or until bubbly and browned on top.
Nutritional Information:
- Calories per serving: 220
- Fat: 12g
- Carbohydrates: 25g
- Protein: 8g
Dish Characteristics:
- Creamy and flavorful
- Tender and juicy butternut squash
- Savory and slightly sweet
- Perfect for a fall or winter side dish
User Comments:
- "This casserole was absolutely delicious! The squash was cooked to perfection and the sauce was so creamy and rich."
- "I used a bit less butter and added a sprinkle of cinnamon, which gave it a warm autumn spice."
- "My family loved this dish and asked for seconds. It's definitely going to become a regular in my fall recipe rotation."
- "This is the best butternut squash casserole I've ever had. It's so easy to make and it always turns out perfect."
- "I added some chopped pecans on top before baking, which gave it a nice crunchy texture."
Special Precautions and Tips:
- Use a sharp knife to peel the butternut squash.
- If the sauce is too thick, add a little more chicken broth or half-and-half.
- If the sauce is too thin, add a little more flour.