cooco logo
Search icon
Notification icon
Cheesed topped squash casserole

Cheesed topped squash casserole

By Daniel Sangkara
20’ Prep time
80’ Cook time
100’ Total time
104 Calories
8 Serving

Summary

The flavours of squash and onion combine to create a savoury side-dish for a harvest-time meal.  for added convenience, prepare casserole ahead and refrigerate; then bake when ready to serve.
Daniel Sangkara 0 Followers

Step by Step

Check circle icon

Step 1

Cut squash into 3-inch (9.5 cm) pieces; discard seeds.  Place in boiling water in large saucepan.  Cover and simmer for 25 to 30 minutes or until tender.  Drain, cool, peel off skin and mash with potato masher or food processor.
Check circle icon

Step 2

Melt butter in small frying pan over medium heat.  Sauté onion until tender, 2 to 3 minutes.
Check circle icon

Step 3

Combine squash, onion, egg, milk, mustard, salt and pepper; mix well.  Spread in greased 1-1/2 quart (1.5 L) casserole.  Sprinkle cheese on top. Bake at 375°F (190°C) for 25 to 30 minutes or until edges brown.

Ingredient

  • Butter
    Butter
    15 ml
  • (0.5 ml) pepper
    (0.5 ml) pepper
    0.12 tsp
  • Ontario milk
    Ontario milk
    125 ml
  • Egg
    Egg
    1 ontario
  • Ontario butternut squash (about 3 lb/1.5 kg)
    Ontario butternut squash (about 3 lb/1.5 kg)
    1 medium
  • Chopped ontario cooking onion
    Chopped ontario cooking onion
    25 ml
  • Dry mustard
    Dry mustard
    2 ml
  • Grated yellow or white ontario cheddar cheese
    Grated yellow or white ontario cheddar cheese
    125 ml
  • Salt
    Salt
    2 ml
User Avatar Cooco Assistant

Press Start button to talk to assistant