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Keto Butternut Squash Casserole Recipe

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This Keto Butternut Squash Casserole is a creamy, cheesy low-carb side dish perfect for those following a ketogenic lifestyle. It features roasted butternut squash, cauliflower, and Brussels sprouts baked in a rich Parmesan and Gruyère cream sauce. Roasting the vegetables first enhances their natural flavors while maintaining a pleasant tenderness. The casserole is finished with a bubbly golden crust of melted Gruyère cheese, making it an irresistible addition to any meal.

  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

Vegetables

  • 1 cup diced butternut squash (½-inch cubes)
  • 2 cups cauliflower florets chopped small
  • 2 cups Brussels sprouts halved
  • 1½ teaspoons Dash No Salt Table Blend
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Sauce

  • 2 Tablespoons butter
  • ¼ cup yellow onion finely diced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 pinch ground nutmeg
  • 1 pinch black pepper
  • ½ cup Parmesan cheese freshly grated
  • 1 cup Gruyere cheese freshly grated

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 425°F. Line a sheet pan with parchment paper or foil. Toss the diced butternut squash, cauliflower florets, and halved Brussels sprouts with the salt, black pepper, and no-salt seasoning blend. Spread the vegetables in a single layer on the pan.
  2. Roast Vegetables: Roast the vegetables for 11 minutes until they begin to soften and turn golden brown on the edges but remain firm in the center. Remove from oven and reduce oven temperature to 375°F.
  3. Sauté Aromatics: While the vegetables roast, melt butter in a saucepan over medium heat. Add finely diced yellow onion and minced garlic, sautéing for 1 to 2 minutes until softened and fragrant.
  4. Prepare Cream Sauce: Pour in heavy cream and add a pinch of ground nutmeg. Bring to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
  5. Incorporate Cheese: Remove sauce from heat, add black pepper, and whisk in grated Parmesan cheese until melted and smooth. Adjust salt as needed.
  6. Combine and Bake: Transfer the par-roasted vegetables to an 8×8-inch baking dish. Pour the sauce evenly over the vegetables and stir gently to coat. Sprinkle shredded Gruyère cheese evenly on top. Bake uncovered at 375°F for 25 minutes until vegetables are tender and the cheese is melted and golden brown.
  7. Rest and Serve: Allow the casserole to rest for 5 to 10 minutes before serving to let the flavors meld and the dish to set.

Notes

  • Use a sharp knife to dice the butternut squash evenly for uniform roasting.
  • To make it gluten-free, ensure the Dash No Salt Table Blend contains no added gluten ingredients.
  • For a stronger cheese flavor, substitute some Parmesan with Pecorino Romano.
  • Allow the casserole to rest before serving to improve texture and ease serving.
  • This dish can be prepared a day ahead and reheated in the oven at 350°F until warmed through.
  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://mydishspace.com/keto-butternut-squash-casserole-recipe/