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Whipped Butternut Casserole

October 30, 2016 |
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Recipe courtesy of Kevin O’Connell
as seen on episode “The Produce Box“, Season 6


Whipped Butternut Casserole | Flavor, NC


  • 1 large or 2 small Butternut Squash
  • 1 cup heavy cream
  • 2 cups Panko bread crumbs
  • 2 cups shredded Parmesan cheese
  • 1/2 tsp nutmeg
  • 1 tsp pepper
  • 1 tsp kosher salt

Cut squash lengthwise, remove seeds. Place in a medium baking dish, flesh down, and cover 3/4 way with water. Roast squash at 350 degrees for 1 hour or until a fork can penetrate the squash easily. Remove the flesh from the skin. Place squash, cream and dry seasonings in mixing bowl and whip well with mixer or hand held beaters until smooth. Place mixture in a 9×12 casserole dish and spread evenly. Combine bread crumbs and Parmesan cheese in a bowl, mixing well. Top the squash mixture with seasoned crumbs. Place in 325 degree oven for 30 minutes, until sides bubble slightly and top browns. Serve.

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