~ Savory Butternut Bake ~ My Way

Cassie *


One delicious side dish. My family loved it. Great warmed back up as leftovers too! This would be a great dish to serve for the upcoming holidays.


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★★★★★ 1 vote
20 Min
1 Hr 20 Min


6 c
peeled, seeded and cubed butternut - about 1 inch cubes ( 1 large squash should do it )
2 Tbsp
olive oil
1 large
sweet onion, thin sliced
1 Tbsp
herbes de provence - divided
1 Tbsp
garlic paste or 2 - 3 cloves, minced
1/4 c
& pepper to taste
1/2 c
shredded parmesan cheese
1/4 c
each - white wine & chicken broth


1 c
bread torn apart ( 1 inch pieces ) and dried somewhat
2 Tbsp
melted, butter
2 c
sharp cheddar cheese


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1Toss together the bread, cheese and butter. Make sure bread is coated. Set aside.

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2In a medium skillet, over medium heat - saute onion in olive oil, seasoning with salt, pepper and Provence. Cook and stir until golden and then stir in garlic. Cook a few more minutes. Remove onions.

Place pan back on burner over low heat. Deglaze pan with wine and broth. Set aside.

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3Preheat oven to 350 degree F.

Spray a 2 quart casserole dish with non stick cooking spray or grease.

Cube squash and place in a large bowl, mix flour, 1/2 of Provence seasoning, salt and pepper.

Toss with squash.

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4In prepared casserole, spread half the onion mixture, then half the squash. Repeat once more.

Pour wine and broth mixture over squash.

Top evenly with bread mixture.

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5Bake for 1 hour and 15 minutes to 1 1/2 hours or until squash is tender and bubbling. ( if topping begins to get too brown, cover with foil for remaining baking. )

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6Serve hot!


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