Ingredients for Cornbread Squash Casserole
- Yellow Squash
- 1 medium onion (chopped)
- Garlic Cloves
- Balsamic Vinegar
- Worcestershire Sauce
- 4 tablespoons (1/2 stick) butter
- 1 cup heavy cream
- 2 large eggs
- 1/2 cup sugar
- 2 cups crumbled cornbread
- Parmesan Cheese
- Extra Sharp Cheddar Cheese
- Pepper
- Butter Flavored Crackers
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How to Make Cornbread Squash Casserole
- Preheat oven to 350°F (175°C).
- In a large skillet, combine 3 cups cubed butternut squash, 1 medium onion (chopped), 2 cloves garlic (minced), 2 tablespoons apple cider vinegar, and 1 tablespoon Worcestershire sauce. Sauté over medium heat for 15-20 minutes, until tender and lightly caramelized.
- Drain excess liquid from the squash mixture into a large saucepan. Reduce the liquid over low heat for about 10 minutes, or until slightly thickened.
- Stir in 4 tablespoons (1/2 stick) butter into the reduced liquid until melted and combined. Remove from heat to cool slightly.
- In a separate bowl, whisk together 1 cup heavy cream, 2 large eggs, 1 teaspoon salt, and 1/2 cup sugar. Add to the cooled squash mixture.
- Gently fold in 2 cups crumbled cornbread, 1 1/2 cups shredded cheddar cheese, and the drained squash mixture. Combine until well mixed.
- Pour the mixture into a greased 9x13 inch casserole dish.
- In a small bowl, toss 1 cup crushed buttery crackers with 2 tablespoons melted butter until evenly coated. Sprinkle over the top of the casserole.
- Bake for 40-45 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
34g
Fat
105g
Carbs
11g
