- **Squash**: Choose between butternut, acorn, or pumpkin varieties; pre-cut into bite-sized pieces.
- **Butter**: For a rich flavor, use softened butter (1/2 cup).
- **Onion**: Finely chopped to add a sweet aroma and depth (1 small onion).
- **Garlic**: Minced garlic provides a burst of savory taste (3-4 cloves).
- **Canned Condensed Milk**: Adds a creamy texture; choose low-fat or full-fat as preferred (1 can, 14 oz).
- **Maple Syrup**: For a touch of sweetness and caramelization (2 tablespoons).
- **Baking Powder**: Lightens the dish and ensures a fluffy consistency (1 teaspoon).
- **Salt & Pepper**: Season to taste; enhance the natural flavors (1/2 teaspoon each, adjust as needed).
- **Cinnamon**: Adds warmth and spice to the casserole (1-2 teaspoons).
- **Nuts**: Optional, for extra crunch; use pecans or walnuts (1/4 cup, toasted if desired).
- **Panko Bread Crumbs**: For a crunchy topping; sprinkle over the mixture before baking (1/2 cup).
Incorporate these ingredients into your recipe to create a delicious and SEO-friendly baked squash casserole main dish that will surely impress your guests!
Steps
### Baked Squash Casserole Main Dish Recipe
#### Introduction
Looking to add a delicious and nutritious twist to your holiday menu? Try this baked squash casserole main dish. It's packed with flavor and makes a perfect vegetarian option or side for any meal.
#### Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 3 cups cooked rice (white or brown)
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped walnuts or pecans (optional)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
#### Instructions
1. **Preheat Oven and Prep the Squash**
- Preheat your oven to 375°F (190°C).
- Toss the cubed butternut squash with olive oil, thyme, salt, and pepper in a large bowl. Spread it out on a baking sheet lined with parchment paper and bake for about 20-25 minutes or until tender.
2. **Cook the Rice**
- While the squash is roasting, cook the rice according to package instructions. Once cooked, fluff it up with a fork.
3. **Prepare the Casserole Base**
- In a large mixing bowl, combine the cooked rice and roasted butternut squash.
- Stir in 1/2 cup of grated Parmesan cheese and any optional nuts (walnuts or pecans) for added crunch.
4. **Mix the Creamy Sauce**
- In a small saucepan, mix the condensed cream of mushroom soup with milk over medium heat until smooth and heated through. Pour this mixture over the rice and squash mixture in the bowl.
5. **Assemble the Casserole**
- Transfer the mixture to an 8x8 inch baking dish. Smooth out the top layer.
6. **Top with Additional Cheese**
- Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the casserole.
7. **Bake Until Golden and Hot**
- Place in the preheated oven and bake for an additional 15-20 minutes or until bubbly and golden brown on top.
- Remove from the oven and let it sit for a few minutes before serving to allow the flavors to meld together.
#### Serving Suggestions
Serve this casserole alongside your favorite proteins like grilled chicken, beef, or pork. It’s also great with mashed potatoes or roasted vegetables for a full meal experience.
#### Tips and Variations
- **Vegetarian Option:** This recipe is already vegetarian-friendly. If you want to enhance the flavor, consider adding sautéed onions and garlic before baking.
- **Gluten-Free:** Ensure that your soup mix is gluten-free if you're looking for a gluten-free option.
- **Nut-Free:** Simply omit or replace nuts with sunflower seeds or additional vegetables.
#### Conclusion
Enjoy this versatile baked squash casserole at your next gathering. It’s not only delicious but also easy to customize based on your preferences and dietary needs. Happy cooking!