Ingredients:

  • 2 pounds butternut squash, peeled, diced
  • 1 cup vegetable broth
  • 1 cup heavy cream or coconut cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 cups shredded sharp cheddar cheese or vegan cheese alternative
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese or nutritional yeast
  • 2 tablespoons unsalted butter, melted or olive oil
  • 1 teaspoon dried thyme

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, combine diced butternut squash and vegetable broth. Bring to a boil, reduce heat, and simmer until tender (about 15 minutes).
  3. In a mixing bowl, whisk together heavy cream, salt, pepper, nutmeg, cinnamon, cheddar cheese, and beaten eggs.
  4. Drain the squash and mash it in the pot until smooth.
  5. Stir the cream mixture into the mashed squash until well combined.
  6. Spread the mixture evenly in the prepared baking dish.
  7. In a separate bowl, mix panko breadcrumbs, Parmesan cheese, melted butter, and thyme. Sprinkle evenly over the squash mixture.
  8. Place the casserole in the preheated oven and bake for 25-30 minutes until golden brown and bubbly.
  9. Allow to cool for 5-10 minutes before serving.