Butternut Squash Casserole

Butternut Squash Casserole
From: Sugar and Spice by Celeste
Serves: 6-8

Ingredients:
3 1/2 pounds butternut squash, peeled and cut into small cubes (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup whole or low-fat buttermilk
2 large eggs, beaten
1/2 cup whole wheat Ritz crackers, smashed into crumbs)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pecans, toasted and roughly chopped
2 cups coarsely grated cheddar cheese

Directions:
Preheat the oven to 375 degrees F. Butter a 9-x-13-inch baking dish or 4-quart casserole.

Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.

Melt the butter in the stockpot. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. 

Add the warm squash and the buttermilk, eggs, bread crumbs, salt, pepper, 1/4 cup pecans and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

Spread the mixture evenly in the baking dish. Bake for 45 minutes. 

Remove from the oven and sprinkle with the remaining 1/4 cup pecans and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately

Here is another yummy version I have tried:

Ingredients:

1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs

Directions:
Preheat an oven to 425 degrees F (220 degrees C).
Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.