Creamy Butternut Squash Casserole

Name: Creamy Butternut Squash Casserole
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms butternut squash - peeled, seeded, and cubed; 3 eggs; 79 milliliters chopped fresh basil; 6 cloves garlic, crushed; 0 teaspoons ground black pepper; 227 grams 1/2 package coarsely shredded mozzarella cheese; 2 Tbsps olive oil; 2 smalls onions, chopped; 237 milliliters grated Parmesan cheese; 0 teaspoons salt; 177 milliliters sour cream

Need a gluten free and primal main course? Creamy Butternut Squash Casserole could be a super recipe to try. This recipe serves 4. One serving contains 617 calories, 30g of protein, and 38g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of onions, coarsely mozzarella cheese, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.

Equipment you will use

Casserole Dish

Oven

Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes.

Ingredients you will need

Olive Oil