Creamy Butternut Squash Casserole

Ingredients

• 1 butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cumin
• 1 cup vegetable broth
• 1/4 cup heavy cream or milk
• 1/4 cup grated parmesan cheese

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the diced butternut squash, olive oil, garlic powder, oregano, basil, chili powder, black pepper, and cumin. Mix until evenly combined.
3. Spread the mixture onto a baking sheet and roast for 20 minutes, until the squash is tender.
4. While the squash is roasting, bring the vegetable broth and cream to a simmer in a medium saucepan.
5. Stir in the parmesan cheese until melted and incorporated. Simmer for 5 minutes. Remove from heat.
6. When the squash is done, transfer it to a 9x13 inch baking dish.
7. Pour the cream mixture over the squash and stir until evenly combined.
8. Bake for 10 minutes, until the top is golden and bubbling.
9. Serve and enjoy!

Interesting Facts

• Butternut squash is a type of winter squash that is native to North America.
• Butternut squash is a good source of Vitamin A, Vitamin C, magnesium, and potassium.
• This casserole can be made ahead of time and heated up just before serving.