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Cheesy Butternut Squash Casserole
"Instead of roasting the butternut squash, I diced it into small pieces and then boiled it until it was super soft. A quick stir will break apart the squash, and you’ll be left with a bowl of butternut squash puree. Add in some sour cream, butter, Monterey Jack cheese and fresh thyme, and you’ve got a tasty puree. (As a side note, this puree can be served at this point. It’s quite good!) However, I went one extra step and topped that puree with a Panko bread crumb + sharp cheddar cheese + pecan topping. The flavor and crunch from the topping combined with the creaminess of the puree is out of sight! I’m not kidding when I say that this Cheesy Butternut Squash Casserole will become a new staple Thanksgiving side dish in our house. It’s creamy, flavorful and perfect for Autumn!"
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