Squash Casserole

"Different version that includes pine nuts and lots of cheese!"
 
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Ready In:
1hr 50mins
Ingredients:
10
Serves:
12-15
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ingredients

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directions

  • In large Dutch oven, place squash and onion. Cover with water. Bring to boil over high heat. Reduce heat to low. Cook for 10-15 minutes or until squash is very tender. Drain. Cool for 5 minutes.
  • In the work bowl of a food processor, pulse squash until smooth. Pour into a wire mesh strainer over a bowl. Drain for 30 minutes.
  • Preheat oven to 400 degrees. Spray a 3 quart baking dish with nonstick cooking spray.
  • In a large bowl, combine drained squash mixture, 1 cup Manchego cheese, all of mozzarella and Cheddar cheeses, 2 teaspoons salt, and 1 teaspoons pepper. (Can be made one day ahead and refrigerated. Allow to come to room temperature before proceeding) Pour into prepared dish. Cover, and bake for 20 minutes.
  • Combine remaining 1 cup Manchego cheese, panko, pine nuts, melted butter, remaining 1 teaspoons salt and 1 teaspoons pepper in a medium bowl. Spread evenly over baked squash mixture, and return to oven. Bake for 5-10 minutes, or until lightly golden.

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