Squash Casserole
A savoury creamy baked Squash Casserole that doesn't contain the typical sweet ingredients.
Ingredients
- 1 large winter squash or 2 smaller squash
- 1 medium onion
- 1 cup freshly grated parmesan cheese ¾ cup in casserole, ¼ cup topping
- ½ cup sour cream
- 1 tsp salt
- ½ tsp white pepper or black pepper
Instructions
- Place whole squash in large microwave and oven safe dish. Microwave on high for 2-3 minute intervals, turning a few times until softening, approximately 8-12 minutes.
- Continue baking squash in 350° oven for about 30 - 45 minutes or until knife can easily pierce dense area of squash. When cool enough to handle, cut in half, scoop out seeds and scrape cooked flesh into large bowl.
- While squash is cooling, peel outer skin from onion and slice off top, leaving bottom in place. Using a box grater, carefully grate the onion on cheese shred side using the end as a handle. Drain juice from grated onion and add to cooked squash.
- Add ¾ cup grated parmesan, saving ¼ cup for topping. Add sour cream, salt and pepper and combine well. Taste and add more salt if desired.
- Spoon mixture into a medium sized baking dish and spread evenly. Using a fork, poke and scrape in criss cross pattern to create textured top. Sprinkle remaining Parmesan evenly over top.
- Bake in centre of oven at 350° for about 45 minutes or until top peaks are browning. If desired for extra browning, adjust oven setting to roast, convection bake or broil (watch carefully) for last few minutes.
Notes
Nutrition information based on full fat sour cream.
Nutrition
Calories: 177kcalCarbohydrates: 18gProtein: 8.6gFat: 8.8gSaturated Fat: 5.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2.6gCholesterol: 23.1mgSodium: 658.6mgPotassium: 75.4mgFiber: 4.4gSugar: 1g
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