Buttery Butternut Squash Casserole

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Buttery Butternut Squash CasseroleHave you ever traveled in the American Midwest and gone to a county fair boasting the “World’s Largest Pumpkin” competition? Orange squash the size of tiny houses. That’d make one hell of a jack-o-lantern! Apparently, American exceptionalism knows no limits. In Chile, they have a more reasonable attitude. They actually grow their winter squash to eat them! It’s a staple starch, like potatoes, rice, or pasta. Here, we offer a common dish that tastes nothing like a tiny house.

  • Yield: 6 to 8 Servings
  • Total Time: 2 Hours


  • 1 large butternut squash or medium pumpkin
  • 1 Tbsp extra-virgin olive oil
  • 1 large onion, diced
  • 1 tsp salt, divided
  • 1 green bell pepper, seeded, roasted, peeled, diced
  • 1 red bell pepper, seeded, roasted, peeled, diced
  • 1 yellow bell pepper, seeded, roasted, peeled, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ancho or other chile powder
  • 4 eggs, beaten
  • ½ cup heavy cream
  • 2 Tbsp butter, melted
  • 2 cups sharp cheddar cheese, shredded, divided
How to Make It
  1. Preheat the oven to 375°F.
  2. Cut the squash or pumpkin in half lengthwise (tip to stem), scoop out the seeds, and place on a sheet pan with the cut sides facing downward. Roast in the oven for 45-50 minutes or until it is soft to the touch. Remove the squash from the oven and allow it to rest until it is cool enough to handle. Reduce the heat of the oven to 350°F.
  3. While the squash is cooling, add olive oil to a skillet and heat over medium-low. When the oil begins to shimmer, add onion and ½ teaspoon of salt, and sauté until the onion is lightly caramelized, about 12-15 minutes.
  4. Scoop the squash flesh from the skin and in a large mixing bowl, mash it with a fork or potato masher until smooth. To the mixing bowl, add the caramelized onions, roasted peppers, garlic, cumin, chile powder, eggs, cream, and butter. Mix thoroughly. Fold in 1 cup of shredded cheese. Transfer the mixing bowl contents to a baking dish and top with the remaining 1 cup of shredded cheese.
  5. Cover the baking dish tightly with aluminum foil. Transfer the baking dish to the oven and bake for 20 minutes. Carefully remove the cover from the baking dish and continue to bake for an additional 35-40 minutes or until the center is no longer jiggly. Remove the casserole from the oven.
  6. Serve warm scoops directly from the baking dish or wait for the casserole to cool to room temperature for full flavor.

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