For the past 12 Thanksgivings, I have made this butternut squash gratin as my go-to meal. Golden squash with a hint of sweetness is topped with a cheesy, salty bread crumb coating. It requires some effort, but it is so, so worthwhile. Prepare yourself for requests for the recipe from your guests.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 8×10-inch casserole |
Ingredients
- 1 ½ pounds crawfish, shell-on
- 1 (12 ounce) package spaghetti
- 1 teaspoon oil, or as needed
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can condensed cream of chicken soup
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- 2 cups shredded Cheddar cheese, divided
- 1 (14 ounce) can diced tomatoes, drained
- 1 teaspoon dried parsley flakes
Instructions
- Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
- Bring a large pot of lightly salted water to a boil in the meantime. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8×10-inch baking dish lightly with oil.
- Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
- Mix spaghetti, tomatoes, and crawfish together in the prepared baking dish. Add the cheese sauce and mix thoroughly. Sprinkle top remaining Cheddar cheese and parsley.
- Bake in the preheated oven until cheese is melted and golden brown at the edges, about 35 minutes.
- Use pre-cooked crawfish such as boiled frozen crawfish if possible.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 841 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I did not intentionally change the recipe. I had no crawfish available so I used shrimp. Everything else was exactly to the recipe. It was great and my family loved it. I look forward to making it with crawfish, but the shrimp was delicious.