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Roasted Butternut Squash Green Bean Casserole
We all know the classic green bean casserole that’s usually served on Thanksgiving.
I wanted to update the classic a bit so I gave this version a couple fun twists.
I roasted butternut squash, incorporated it with the green beans, and sprinkled sliced almonds on top before baking.
We loved the texture contrast of the soft green beans and tender squash with the crunchy almonds as we dug into this creamy casserole.
I used Del Monte® Cut Green Beans. Del Monte® canned vegetables is a tradition you can taste with their fresh-picked goodness.
That’s why Del Monte® has been the trusted vegetable brand for families since 1886 and you can feel good about providing your family with Garden Quality® vegetables straight from their farm to your dinner table.
Whether you’re cooking up the classic green bean casserole, or reinventing it with bacon, mushrooms or even creole sausage, it’ll be the talk of the table when you make it with original Del Monte® Green Beans. I can’t believe the holidays are right around the corner. What kind of green bean casserole do you usually make?
Ingredients
- ▢ one 2.5-pound butternut squash , peeled, seeded, and diced into 1/2-inch cubes (about 3 cups squash)
- ▢ 1 tablespoon olive oil
- ▢ salt and pepper , for seasoning
- ▢ two 14.5-ounce cans Del Monte® Cut Green Beans , drained
- ▢ 1 can , 10.5 oz. Campbell’s® Condensed Cream of Chicken Soup
- ▢ ¼ cup sliced almonds
- ▢ pepper , optional to taste
Instructions
- Preheat oven to 425F. Line a baking sheet with a Silpat or aluminum foil for easy cleanup. Place squash on baking sheet, evenly drizzle with olive oil, season with salt and pepper, toss with your hands to combine, and bake for about 50 to 60 minutes or until squash is fork tender. Toss once or twice during baking to ensure even cooking.
- While squash cooks, drain the green beans and add them to a large bowl.
- Add the condensed soup; set aside.
- After squash has baked, add it to the bowl, gently stir to combine, and transfer mixture to a 9-inch round glass or ceramic pie dish or baking dish that’s been sprayed with cooking spray.
- Evenly sprinkle the almonds and optionally sprinkle with pepper, to taste.
- Reduce oven temp to 375F and bake for about 25 to 30 minutes, or until casserole is set around the edges. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by Del Monte®. The recipe, images, text, and opinions expressed are my own.
Roasted Butternut Squash Green Bean Casserole
Ingredients
- one 2.5-pound butternut squash peeled, seeded, and diced into 1/2-inch cubes (about 3 cups squash)
- 1 tablespoon olive oil
- salt and pepper for seasoning
- two 14.5-ounce cans Del Monte® Cut Green Beans drained
- 1 can 10.5 oz. Campbell’s® Condensed Cream of Chicken Soup
- ¼ cup sliced almonds
- pepper optional to taste
Instructions
- Preheat oven to 425F. Line a baking sheet with a Silpat or aluminum foil for easy cleanup. Place squash on baking sheet, evenly drizzle with olive oil, season with salt and pepper, toss with your hands to combine, and bake for about 50 to 60 minutes or until squash is fork tender. Toss once or twice during baking to ensure even cooking.
- While squash cooks, drain the green beans and add them to a large bowl.
- Add the condensed soup; set aside.
- After squash has baked, add it to the bowl, gently stir to combine, and transfer mixture to a 9-inch round glass or ceramic pie dish or baking dish that’s been sprayed with cooking spray.
- Evenly sprinkle the almonds and optionally sprinkle with pepper, to taste.
- Reduce oven temp to 375F and bake for about 25 to 30 minutes, or until casserole is set around the edges. Serve immediately.
Nutrition
Roasted Butternut Squash Green Bean Casserole - AverieCooks.com
