Potato Squash Casserole
220kcal
Ingredients
- 2 cups peeled and diced Yukon gold potatoes
- 1 1/2 cups peeled and diced butternut squash
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
- 1/4 cup finely chopped onion
- 2 tablespoons unsalted butter, softened
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment
- oven
- baking dish
- Pot
Method
- Preheat the oven to 375°F and grease a 9x9-inch baking dish with 1 tablespoon of softened butter.
- In a large pot of boiling water, cook the diced potatoes and butternut squash for 8–10 minutes, until tender but not mushy. Drain well.
- In a medium bowl, mix the heavy cream, garlic powder, thyme, salt, and black pepper until combined.
- Spread the cooked potatoes and squash evenly in the greased baking dish. Pour the cream mixture over the top and sprinkle with the chopped onion.
- Top evenly with shredded cheddar cheese and dot with the remaining tablespoon of softened butter.
- Bake uncovered for 25–30 minutes, until the cheese is bubbly and golden brown. Let cool for 5 minutes before serving.
Nutrition
Calories220kcalCarbohydrates16gProtein6gFat15gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol45mgSodium230mgPotassium350mgFiber2gSugar2gVitamin A150IUVitamin C10mgCalcium120mgIron0.5mg