Crunchy Honey Butternut Squash Casserole
Are you in charge of the squash this year for Thanksgiving dinner? This Crunchy Honey Butternut Squash Casserole is a delicious and EASY recipe!
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 191kcal
- 1 large butternut squash preferably one with a longer "neck"
- 5 tablespoons unsalted butter
- ⅓ cup honey
- ½ teaspoon salt
- ½ cup breadcrumbs
- ⅓ cup Parmesan cheese
- 2 tablespoons chopped parsley
Preheat oven to 375 degrees F.
Peel your butternut squash.
Cut the long "neck" part down the long way, and then slice into thin semi-circles.
Scoop out the seeds from the fatter part and cut into semi-circles.
Arrange in 9x13" baking dish.
In a small pan, melt butter and honey.
Season with salt.
Add 3 tablespoons of the mixture to breadcrumbs and Parmesan cheese, mixing well to combine.
Pour remaining mixture over the squash.
Top with breadcrumb/Parmesan mixture.
Bake in preheated oven for 25 minutes covered with foil, then remove foil and bake another 20-25 minutes, until golden brown and squash is tender.
Serve with chopped parsley.
Enjoy!
Calories: 191kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 267mg | Potassium: 357mg | Fiber: 2g | Sugar: 14g | Vitamin A: 10217IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 1mg