Creamy Squash and Corn Casserole
A heartwarming dish packed with the vibrant flavors of squash and corn, perfect for gatherings or a cozy dinner.
Ingredients
Main Ingredients
- 1 medium butternut squash Sweet and creamy base; alternatively use zucchini.
- 1 cup corn kernels Fresh, frozen, or canned.
- 1 cup heavy cream For creamy texture; swap with coconut milk for dairy-free.
- 1 cup shredded cheese Cheddar preferred; mix with mozzarella or gouda if desired.
- ½ cup breadcrumbs Use gluten-free breadcrumbs if needed.
- 1 teaspoon garlic powder Fresh minced garlic can also be used.
- to taste salt and pepper Enhances all flavors.
- optional fresh herbs Such as thyme or rosemary for fragrance.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Peel, seed, and dice the butternut squash into small cubes. Steam or roast until just tender, about 10–15 minutes.
Mixing
- In a large bowl, combine the cooked squash, corn kernels, heavy cream, and half of the shredded cheese. Season with garlic powder, salt, and pepper.
- Pour the mixture into the prepared baking dish and spread it evenly.
- In a separate bowl, mix the breadcrumbs with the remaining cheese and sprinkle it over the casserole.
Baking
- Bake for 25–30 minutes or until the top is golden and crispy, and the creamy mixture is bubbling.
- Let it cool for a few minutes before serving.
Notes
This casserole keeps well in an airtight container for up to 3 days in the fridge. If freezing, wrap tightly for up to three months. Thaw overnight in the fridge and reheat gently in the oven.