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Creamy roasted butternut squash adds an amazing silky texture to this butternut squash creamed corn that gets topped with crispy sage breadcrumbs.
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Butternut Squash Creamed Corn

Creamy roasted butternut squash adds an amazing silky texture to this butternut squash creamed corn that gets topped with crispy sage breadcrumbs.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 327kcal

Ingredients

Butternut Squash Creamed Corn

  • 2 cups butternut squash, cut into 1/2-inch cubes
  • Salt and pepper to taste
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 3 medium cloves garlic, minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 oz cream cheese, softened
  • 1 cup 2% or skim milk
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup shredded cheddar cheese
  • 2 (12 oz each) bags frozen corn, heated

Garlic Sage Breadcrumbs

  • 1/2 cup panko breadcrumbs
  • 1 tablespoon unsalted butter, melted
  • 1 medium clove garlic, minced
  • 2 tablespoons minced fresh sage
  • Salt and pepper to taste

Instructions

Butternut Squash Creamed Corn

  • Preheat oven to 400F and line a medium sheet pan with parchment paper. Arrange butternut squash in a single layer and season with salt and pepper to taste. Roast butternut squash at 400F 20-25 minutes until squash is soft. Keep oven on.
  • Transfer squash cubes and water to a food processor and pulse until smooth and creamy. Scrape butternut squash into a small bowl and set aside.
  • Melt butter in a large skillet over medium heat. Add garlic, paprika, and cayenne if using and cook 1-2 minutes until fragrant. Add butternut squash puree, cream cheese, and milk and stir over medium heat until melted.
  • Remove sauce from heat and mix in cheeses until melted. Fold in corn and season with salt and pepper to taste. Scrape creamed corn into a greased 9-inch casserole dish and set aside for a moment.

Garlic Sage Breadcrumbs

  • In a small bowl, combine breadcrumbs, melted butter, garlic, and sage until evenly coated. Season breadcrumbs with salt and pepper to taste.
  • Sprinkle breadcrumbs evenly over creamed corn. Bake creamed corn at 400F 20-25 minutes until corn is bubbly and breadcrumb topping is golden brown. Serve warm and enjoy!

Notes

Storing Instructions
Store creamed corn in refrigerator up to 6 days.

Nutrition

Serving: 6 oz creamed corn | Calories: 327kcal | Carbohydrates: 31g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 261mg | Potassium: 490mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4456IU | Vitamin C: 14mg | Calcium: 207mg | Iron: 1mg