Description
This twice-baked squash casserole is a delightful way to use leftover roasted squash. It features layers of creamy, cheesy squash baked until golden and bubbly, perfect for a comforting meal.
Ingredients
Scale
- 4 cups roasted butternut squash, mashed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 large egg, beaten
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the mashed roasted squash, ricotta cheese, Parmesan cheese, heavy cream, beaten egg, and nutmeg.
- Season with salt and pepper to your liking. Mix everything until well combined.
- Spread the squash mixture evenly into a greased 8×8 inch baking dish.
- Sprinkle the shredded mozzarella cheese over the top.
- Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and lightly golden.
- Garnish with fresh parsley before serving.
Notes
- Ensure your roasted squash is soft enough to mash easily.
- Adjust seasoning to your preference.
- This casserole can be assembled ahead of time and baked before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 250-300 calories
- Sugar: Approximately 8-10g
- Sodium: Approximately 300-400mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 4-6g
- Protein: Approximately 10-15g
- Cholesterol: Approximately 50-70mg