Creamy Squash and Bean Casserole

Preheat the oven to 180°C. Grease a baking dish. Dice the Hokkaido squash, chop the onion, and mince the garlic.

In a pan, sauté the chopped onion and minced garlic until softened. Add the diced Hokkaido squash and cook until slightly tender, about 8-10 minutes.

In a bowl, mix the cooked squash and onion with drained butter beans, cottage cheese, thyme, and paprika. Season with salt and pepper to taste. Transfer the mixture to the greased baking dish.

Sprinkle the grated Parmesan cheese and bread crumbs over the casserole mixture to create a crispy topping.

Preheat the oven to 180°C. Once you have prepared the casserole mixture in the baking dish, carefully place it in the preheated oven. The casserole will need to bake for approximately 20-25 minutes. Keep an eye on it towards the end of the baking time to ensure the top is golden and bubbly. Baking time may vary depending on your oven, so it's always a good idea to check for doneness by inserting a toothpick or knife into the center of the casserole. If it comes out clean and the top is nicely browned, the casserole is ready. Once baked, remove the casserole from the oven and let it cool slightly before serving. This step is crucial to allow the flavors to settle and the casserole to set. Garnish with fresh thyme leaves and an extra sprinkle of Parmesan cheese before serving. Enjoy the creamy goodness of this delicious dish!

Once baked, let the casserole cool slightly before serving. Garnish with fresh thyme leaves and an extra sprinkle of Parmesan cheese. Serve hot and enjoy the creamy goodness!

For a twist, you can add cooked quinoa or brown rice to the casserole mixture for added texture and nutrients. You can also experiment with different herbs like rosemary or sage for a different flavor profile.