Ingredients for Baby's Squash Casserole
- 2 lbs butternut squash (peeled and cubed)
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- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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- 2 cups shredded cheddar cheese
- 2 cups milk
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- 1/2 cup butter (1 stick)
- 1/2 cup all-purpose flour
- 1 cup mashed cooked butternut squash
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How to Make Baby's Squash Casserole
- Preheat oven to 375°F (190°C).
- Peel and cube 2 lbs of butternut squash. Boil or steam until tender (about 15-20 minutes).
- While squash cooks, melt 1/2 cup (1 stick) of butter in a large bowl. Add 1/2 cup all-purpose flour and whisk until smooth. Gradually whisk in 2 cups of milk until smooth and thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Stir in 2 cups of shredded cheddar cheese and 1 cup of cooked, mashed butternut squash. Add the remaining cubed squash and mix gently until combined.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake uncovered for 40-45 minutes, or until bubbly and golden brown.
- Optional: Divide the casserole into two smaller freezer-safe dishes before baking. Bake one, and freeze the other for a future meal.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
9g
Fat
40g
Carbs
12g
