Not only is this winning recipe delicious, it has just five hardworking ingredients. I make it at least once a month and receive nothing but compliments every time. If you don't have heavy cream, you can substitute half-and-half or whole milk. —Dee James, Oklahoma City, Oklahoma
Scalloped Butternut Squash
Updated on Feb. 13, 2024
Scalloped Butternut Squash
Prep Time
15 min
Cook Time
40 min
Yield
6 servings
Ingredients
- 1 medium butternut squash (about 3 pounds), peeled
- 1 shallot, finely chopped
- 2 cups (8 ounces each) shredded Gruyere cheese or Swiss cheese
- 2 cups heavy whipping cream
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
Directions
- Preheat oven to 375°. Cut squash widthwise into 1/4-in. slices. Arrange half the slices in a single layer in a greased 13x9-in. baking dish, overlapping as needed. Sprinkle with shallot and 1 cup cheese. Top with remaining squash slices and 1 cup cheese. In a small bowl, combine cream, salt and pepper; slowly pour into baking dish near edge of pan.
- Bake, covered, 25 minutes. Uncover and bake until squash is tender, 15-20 minutes longer.
Nutrition Facts
3/4 cup: 659 calories, 53g fat (33g saturated fat), 174mg cholesterol, 1158mg sodium, 22g carbohydrate (7g sugars, 5g fiber), 27g protein.
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