Butternut Squash and potato Casserole | Mrs. Wages

Butternut Squash and Potato Casserole

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Looking to lighten your holiday cooking load? This casserole combines both potatoes and squash into a single, delicious dish. Best of all, it can be made a day in advance and popped into the oven just a little while before dinner.


Butternut Squash and potato Casserole | Mrs. Wages


2 lbs of butternut squash, peeled and cubed

2 lbs of potatoes, peeled and quartered

1 cup shredded Gruyere

1/2 cup shredded Parmesan

2 Tbsp butter

1 Tbsp minced sage leaves (about 6-8 leaves)

1/2 tsp grated nutmeg (freshly grated is always better)

1/2 tsp freshly ground black pepper

3 eggs, beaten


1Bring a large pot of water to boil and cook the potatoes and squash until soft. While they cook, toss together the two cheeses and measure out 1/2 cup to top the finished casserole.

2After 20 minutes of cooking, check squash and potatoes. Once they are fork tender, reserve 1 cup cooking water and drain. Return the cooked squash and potatoes to the pot and mash them well. Add the butter, cheese, sage, nutmeg, and pepper and stir until everything is well-integrated. Taste and adjust the seasoning, if necessary.

3Once you’ve gotten the seasoning to the level you like, stir in the beaten eggs. If the mixture seems too thick, add a little of the reserved cooking water to thin it out.

4Scrape the mixture into a casserole dish and top with the reserved cheese. Bake at 350°F degrees for 15-20 minutes, until the top is browned and the casserole bubbles.

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