This butternut squash casserole recipe is similar to a mashed potato casserole. The butternut squash and potatoes are boiled, then mashed with butter, milk, cream cheese, and ricotta cheese. The butternut squash casserole is then topped with cheese and baked. This butternut squash recipe makes a great Thanksgiving side dish or make-ahead side dish when butternut squash is in season.
- 1 selected 2-pound butternut squash, peeled, seeded and cut into 1-inch chunks or 2 lbs. pre-peeled and diced butternut squash
- 2 pounds new potatoes, cut into 1-inch chunks (you can peel if you prefer, but it's not necessary)
- 2 tablespoons butter
- 3/4 cup low-fat milk
- 4 ounces cream cheese
- 1 cup part-skim ricotta cheese
- 2 teaspoons garlic salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup grated Romano cheese, divided
- Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray.
- Place butternut squash and potato in a large heavy pot, and cover with water by a depth of 1 inch. Boil, uncovered, until tender, 12-15 minutes. Drain.
- Return butternut squash and potatoes to pot. Add butter, milk, cream cheese, ricotta cheese, salt, pepper and half of the romano cheese. Taste, and adjust seasoning.
- Spread butternut squash casserole into a prepared baking dish. Sprinkle remaining Romano cheese on top.
- You can stop here and let the casserole cool, then refrigerate or freeze, wrapped tightly, or bake. Bake butternut squash casserole 30-45 minutes until cheese is golden brown.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||5 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|