Butternut Squash Casserole: A Sweet and Savory Comfort Dish

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out evenly on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and easily pierced with a fork.
Sauté Onion and Garlic:

While the squash is roasting, heat a little oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Blend the Casserole Base:

Once the roasted squash is done, transfer it to a large mixing bowl and mash it with a potato masher or fork. Add the sautéed onions and garlic, heavy cream, Parmesan cheese, cheddar cheese, nutmeg, and cinnamon. Mix well until the ingredients are fully combined and the squash is creamy. Taste and adjust the seasoning with more salt and pepper, if needed.
Assemble the Casserole:

Grease a 9×9-inch baking dish with butter or non-stick spray. Transfer the squash mixture into the dish, spreading it out evenly.
Top and Bake:

If desired, sprinkle breadcrumbs on top of the casserole for a crispy finish. Place the casserole in the oven and bake at 375°F (190°C) for 20-25 minutes, until the top is golden and the casserole is bubbling.
Serve:

Let the casserole cool for a few minutes before serving. Garnish with fresh herbs or a drizzle of olive oil for extra flavor if desired.
Serving and Storage Tips