Description
A delightful low-carb twist on the classic butternut squash casserole that’s creamy and flavorful.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds)
- 2 cups cauliflower florets (fresh or frozen)
- 1 cup heavy cream or coconut milk
- 1 cup grated cheese (sharp cheddar or Gruyere)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary), optional for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the butternut squash by peeling, cutting it in half, and scooping out the seeds. Chop it into small cubes.
- Roast the squash pieces on a baking sheet, drizzling with olive oil, and seasoning with salt, pepper, and garlic powder; roast for about 25-30 minutes.
- Cook the cauliflower by steaming or boiling until tender (about 5-7 minutes). Drain well.
- Blend the roasted butternut squash, cooked cauliflower, heavy cream (or coconut milk), grated cheese, eggs, garlic powder, and onion powder in a large mixing bowl until creamy and combined.
- Transfer the mixture to a greased 9×13-inch casserole dish and spread evenly; sprinkle with extra cheese if desired.
- Bake for about 30-35 minutes until bubbly and golden brown on top.
Notes
Feel free to adjust seasoning to taste and add spices for a kick. This dish also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg
Keywords: butternut squash, low-carb casserole, comfort food