Butternut Squash Casserole

Butternut Squash Casserole
From: Kelly S. (By: Sugar and Spice by Celeste)
Serves: 6-8

Ingredients:
3 1/2 pounds butternut squash, peeled and cut into small cubes (about 5-6 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 (I used 6oz Blue 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.