Ingredients and Weight:
- Butternut squash, peeled and cubed: 2 pounds
- Yellow onion, chopped: 1 medium
- Butter: 1/4 cup (1/2 stick)
- All-purpose flour: 1/4 cup
- Milk: 3 cups
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Sharp cheddar cheese, grated: 1 cup
- Panko breadcrumbs: 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, melt butter. Sauté onion until softened, about 5 minutes.
- Add cubed squash to the skillet and cook until softened, about 10 minutes.
- Transfer squash and onion mixture to a 9x13-inch casserole dish.
- In a medium saucepan, whisk together flour, salt, and pepper. Gradually whisk in milk until smooth. Bring to a simmer over medium heat, stirring constantly, and cook until the sauce thickens, about 5 minutes.
- Pour sauce over squash mixture and top with shredded cheddar cheese and panko breadcrumbs.
- Bake for 45-60 minutes, or until bubbly and heated through.
Nutritional Information (per serving):
- Calories: 250
- Fat: 12g (5g saturated)
- Carbohydrates: 30g (4g fiber, 10g sugar)
- Protein: 10g
Dish Characteristics:
- Creamy and cheesy
- Comforting and satisfying
- Perfect for fall and winter holidays
User Comments:
- "This casserole is absolutely delicious! It's creamy, cheesy, and the squash is so flavorful." - Sarah
- "I love the combination of squash and onion in this dish. It's a perfect side for any occasion." - John
- "This recipe is so easy to make and it always turns out perfectly. It's a family favorite!" - Mary
Special Precautions and Tips:
- Use a sharp knife to peel and cube the squash.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs.
- This casserole can be made ahead of time and reheated when ready to serve.
