Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 cup whole milk
- 2 large eggs
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 1 teaspoon ground sage
- Additional cheese or breadcrumbs for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil and salt, then roast for 25 minutes until tender.
- In a bowl, mix together the milk, eggs, cheddar cheese, garlic powder, salt, pepper, and ground sage.
- Once the squash is roasted, stir it into the milk mixture until well combined.
- Pour the mixture into a buttered baking dish and top with extra cheese or breadcrumbs.
- Bake at 350°F (175°C) for 35-40 minutes until bubbly and golden.
- Let cool for 10 minutes before serving.
Notes
You can substitute butternut squash with sweet potatoes or acorn squash. Leftovers store well in the fridge for about four days, or can be frozen in single servings.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 90mg