Ingredients
Scale
- 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 salt
- 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.
Notes
- Use unsalted butter to control the saltiness.
- Watch the butter carefully while browning to avoid burning.
- Let the casserole cool slightly before serving for better texture.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg