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Cabbage and squash might not be the first combo that comes to mind, but trust me, this casserole is a game-changer. It's hearty, packed with flavor, and super easy to whip up. Perfect for those chilly nights when you crave something warm and comforting. Plus, the cheese and breadcrumbs give it that irresistible crispy top. Let's dive in!
The name of the recipe: Cabbage and Squash Casserole Recipe
Ingredients:
- 1 medium cabbage, chopped
- 2 cups butternut squash, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add chopped cabbage and diced squash to the pan. Cook until slightly tender.
- Season with salt and pepper.
- Transfer the mixture to a baking dish. Sprinkle cheese and breadcrumbs on top.
- Bake for 30-35 minutes, until the top is golden and crispy.
What You Will Need for This Casserole
Read more: Swamp Cabbage Stew Recipe
What you will need to make cabbage and squash casserole
- Cabbage: Adds a hearty texture and mild flavor, perfect for absorbing the seasonings and blending with other ingredients.
- Butternut squash: Provides a sweet, nutty taste and creamy texture, balancing the savory elements of the dish.
- Onion: Enhances the overall flavor with its natural sweetness and slight sharpness, creating a depth of taste.
- Garlic: Infuses the casserole with a rich, aromatic flavor, complementing the other vegetables perfectly.
- Shredded cheese: Melts into a gooey, delicious layer, adding richness and a satisfying finish to the casserole.
- Breadcrumbs: Creates a crispy, golden topping that contrasts nicely with the tender vegetables underneath.
- Olive oil: Helps sauté the vegetables, adding a subtle fruity flavor and ensuring they cook evenly.
Essential Tools and Instruments
What tools/instruments will be needed to make Cabbage and Squash Casserole Recipe
- Large pan: Essential for sautéing onions, garlic, cabbage, and squash until tender.
- Baking dish: Needed to transfer the cooked mixture and bake it to perfection.
- Cutting board: Useful for chopping cabbage, squash, and onions safely and efficiently.
- Knife: Necessary for precise and quick chopping of vegetables.
- Oven: Required to bake the casserole until the top is golden and crispy.
Cabbage and Squash Casserole Recipe
A hearty casserole made with cabbage, squash, and a crispy breadcrumb topping.
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Ingredients:
Main Ingredients
- 1 medium cabbage, chopped
- 2 cups butternut squash, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add chopped cabbage and diced squash to the pan. Cook until slightly tender.
- Season with salt and pepper.
- Transfer the mixture to a baking dish. Sprinkle cheese and breadcrumbs on top.
- Bake for 30-35 minutes, until the top is golden and crispy.
Notes:
Feel free to add other vegetables like carrots or bell peppers.
Read more: Cabbage and Rice Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 600IUVitamin C: 50mgCalcium: 150mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but stop before baking.
- Cover the unbaked dish tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don’t bake.
- Wrap the dish tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 15 minutes.
- Bake as directed, adding 10-15 minutes to the baking time if needed.
Adding a pinch of nutmeg to the cabbage and squash mixture can enhance the overall flavor, giving the dish a subtle warmth and depth.
Frequently Asked Questions
FAQ:
Can I use a different type of squash?
Yes, you can substitute with acorn or spaghetti squash.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Absolutely, prepare it up to the baking step, then refrigerate. Bake when ready.
Is there a vegan option for this recipe?
Use vegan cheese and breadcrumbs, and replace olive oil with a vegan-friendly option.
Can I freeze this casserole?
Yes, freeze it before baking. Thaw in the fridge overnight, then bake as directed.
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