Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter, melted
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/4 tsp ground nutmeg
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss cubed squash with olive oil, salt, and pepper on a parchment-lined baking sheet, spreading in a single layer.
  3. Roast for 25–30 minutes until the edges are mahogany-colored and the flesh is tender.
  4. Transfer the roasted squash to a food processor or bowl and mash until mostly smooth, leaving a few small chunks for texture.
  5. Stir in the melted butter, heavy cream, Parmesan, minced garlic, thyme, and nutmeg; whisk until the mixture is a cohesive, creamy consistency.
  6. Transfer the squash mixture into a greased 9x13-inch dish, smoothing the top with a spatula.
  7. Combine Panko crumbs with melted butter and chopped parsley, then spread over the top of the casserole.
  8. Bake for 25-30 minutes at 400°F until the Panko topping is golden brown and the casserole is heated through.