Brown Butter Butternut Squash Casserole
Brown Butter Butternut Squash Casserole with caramelized onions and a buttery cracker crust is a fall recipe that's absolutely incredible! It's perfect for Thanksgiving but it's so good you'll want to make it all year long.
Servings: 8
Calories: 157kcal
Ingredients
- 1 ½ pounds butternut squash - cut into 1-inch cubes
- 6 tablespoons butter - unsalted
- 1 small to medium onion - minced
- 1 teaspoon dried thyme
- 1 teaspoon Kosher
- ¼ teaspoon fresh cracked pepper
- 1 sleeve butter crackers - crushed, about 15 crackers (I used Ritz)
Instructions
- Heat oven to 375 degrees. Place cubed squash in casserole dish. Set aside.
- Heat a skillet over medium-high heat. Add 1 tablespoon of butter to melt. Add minced onion and cook until golden brown, approximately 6 to 8 minutes. Pour onions over squash and toss to mix.
- Return the skillet to heat and add the remaining 5 tablespoons of butter. Cook on medium heat until the butter begins to brown, about 3 to 4 minutes. Butter will foam and separate, watch carefully, making sure not to burn. Pour over squash and onions.
- Sprinkle on dried thyme, salt and pepper. Stir all ingredients to mix. Cover dish with foil and place in oven. Cook for 50 minutes. Remove dish from oven.
- Sprinkle crushed crackers on top of the butternut squash. Return to oven and continue to cook for an additional 15 minutes, until the topping is golden.
- Remove casserole from oven. Let cool for 5 minutes then serve.
Nutrition
Serving: 1 | Calories: 157kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 315mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9309IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 1mg