Description
A comforting and flavorful casserole that combines tender broccoli and sweet squash with a rich cheddar cheese sauce. It’s a delicious way to enjoy your vegetables!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound broccoli florets
- 1 pound butternut squash, peeled and cubed
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add broccoli florets and cubed butternut squash to the skillet. Stir to combine with the onion and garlic.
- Pour in heavy cream and milk. Bring to a simmer, then reduce heat and cook for about 10 minutes, or until the squash is tender-crisp.
- Stir in shredded cheddar cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
- If using, sprinkle breadcrumbs evenly over the top.
- Bake for 20-25 minutes, or until bubbly and lightly golden brown on top.
- Let stand for a few minutes before serving.
Notes
- You can use pre-cut squash to save time.
- For a creamier sauce, use half-and-half instead of milk.
- Feel free to add other vegetables like carrots or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: Approx. 10g
- Sodium: Approx. 600mg
- Fat: Approx. 35g
- Saturated Fat: Approx. 20g
- Unsaturated Fat: Approx. 15g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 5g
- Protein: Approx. 15g
- Cholesterol: Approx. 80mg