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Perfect Twice-Baked Squash Casserole

Twice-baked squash casserole
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A comforting and flavorful casserole made with roasted squash, layered and baked to perfection. This recipe is ideal for using up leftover roasted squash, creating a delicious and satisfying meal.

Ingredients

Scale
  • 4 cups roasted squash, mashed
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup breadcrumbs
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the mashed roasted squash, ricotta cheese, Parmesan cheese, beaten egg, salt, and pepper. Mix well until all ingredients are thoroughly combined.
  3. In a small bowl, combine the breadcrumbs and melted butter. Stir until the breadcrumbs are evenly moistened.
  4. Spread the squash mixture evenly into a greased 8×8 inch baking dish.
  5. Sprinkle the buttered breadcrumbs evenly over the top of the squash mixture.
  6. Bake for 25-30 minutes, or until the casserole is heated through and the topping is golden brown.
  7. Let it cool slightly before serving.

Notes

  • You can use any type of roasted squash, such as butternut, acorn, or delicata.
  • For an extra layer of flavor, add a pinch of nutmeg or cinnamon to the squash mixture.
  • Feel free to add cooked vegetables like spinach or mushrooms to the filling.

Nutrition

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