~ 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.



★★★★★ 1 vote

20 Min
1 Hr 20 Min


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  • 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
  • salt
    & 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

How to Make ~ Savory Butternut Bake ~ My Way


  1. Toss together the bread, cheese and butter. Make sure bread is coated. Set aside.
  2. In 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.
  3. Preheat 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.
  4. In 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.
  5. Bake 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. )
  6. Serve hot!


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