Why You’ll Love This Recipe
This Butternut Squash Casserole offers a creamy, rich texture with a golden, slightly crisp topping that makes every bite irresistible. It’s easy to prepare, naturally gluten-free (depending on topping choices), and brings a pop of seasonal color and flavor to any table. Whether you’re looking for a new holiday favorite or a hearty fall side dish, this casserole fits the bill.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Casserole:
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1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 tablespoons unsalted butter
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1/4 cup heavy cream
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2 tablespoons maple syrup (optional, for a touch of sweetness)
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
For the Topping:
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1/2 cup breadcrumbs (or crushed crackers)
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1/4 cup grated Parmesan cheese
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2 tablespoons unsalted butter, melted
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2 tablespoons chopped fresh herbs (like parsley or sage, optional)
directions
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Preheat the oven to 400°F (200°C). Grease a 9×9-inch or similar baking dish.
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Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes, or until tender and lightly caramelized.
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Transfer the roasted squash to a large bowl. Add the butter, heavy cream, maple syrup (if using), cinnamon, and nutmeg. Mash until mostly smooth, leaving a few chunks for texture.
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Spoon the mashed squash mixture into the prepared baking dish and spread evenly.
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In a small bowl, combine the breadcrumbs, Parmesan cheese, melted butter, and herbs if using. Sprinkle the topping evenly over the casserole.
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Bake for 20-25 minutes, or until the topping is golden brown and the casserole is heated through.
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Serve warm.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: Approx. 250 kcal per serving
Servings: 6-8 servings
Variations
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Nutty Topping: Add a handful of chopped pecans or walnuts to the topping for extra crunch.
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Sweet Version: Increase the maple syrup and add a sprinkle of brown sugar to the topping for a sweeter side dish.
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Cheesy Upgrade: Mix shredded cheddar or Gruyère cheese into the mashed squash before baking.
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Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the squash mixture.
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Vegan Option: Use plant-based butter and coconut milk in place of dairy.
storage/reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes, or microwave individual servings for 1-2 minutes until heated through. Freezing is possible but may slightly change the texture; thaw overnight before reheating.
FAQs
What’s the best way to peel and cut butternut squash?
Use a sharp vegetable peeler to remove the skin, then slice the squash in half, scoop out the seeds, and cut into cubes.
Can I use frozen butternut squash?
Yes, just make sure to thaw and drain it thoroughly before roasting to avoid excess moisture.
Is this casserole sweet or savory?
It has a lightly sweet undertone from the squash and optional maple syrup but is primarily a savory dish.
Can I make this casserole ahead of time?
Absolutely, you can prepare the casserole up to the point of adding the topping, cover it, and refrigerate for up to 24 hours before baking.
How can I make this dish dairy-free?
Substitute the butter with plant-based butter and use a non-dairy milk like almond or coconut milk.
What herbs go well with butternut squash?
Sage, thyme, rosemary, and parsley all pair beautifully with the natural sweetness of butternut squash.
Can I use a different squash variety?
Yes, acorn squash or kabocha squash are great alternatives if you prefer or can’t find butternut squash.
How do I prevent the topping from burning?
If the topping is browning too quickly, loosely cover the casserole with foil during the last part of baking.
Can I add protein to make it a main dish?
Yes, stir in cooked sausage or shredded chicken before baking for a hearty meal.
What can I serve with butternut squash casserole?
It pairs well with roasted meats like turkey, chicken, pork, or even a hearty vegetarian main like stuffed peppers.
Conclusion
Butternut Squash Casserole is a delicious, cozy side dish that brings rich flavor and beautiful color to any table. Whether you keep it simple or dress it up with fun variations, this recipe is sure to become a favorite for fall dinners, Thanksgiving feasts, and beyond. Its comforting texture and sweet-savory balance make it a dish that everyone will love.
Butternut Squash Casserole
This Butternut Squash Casserole is a comforting, savory-sweet side dish perfect for fall gatherings, Thanksgiving, or a cozy weeknight meal. Creamy roasted butternut squash is baked with a buttery, crunchy topping that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Casserole:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 1/2 cup whole milk or heavy cream
- 1/4 cup maple syrup or brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup chopped pecans or walnuts
- 1/3 cup packed brown sugar
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
- Transfer roasted squash to a large bowl. Mash slightly, then stir in butter, milk or cream, maple syrup (or brown sugar), cinnamon, and nutmeg until smooth and creamy.
- Spread the squash mixture evenly into the prepared baking dish.
- In a small bowl, mix flour, nuts, brown sugar, and melted butter to create the topping. Sprinkle evenly over the casserole.
- Bake uncovered for 25–30 minutes until golden brown and bubbling.
- Let cool slightly before serving.
Notes
- For a sweeter casserole, add an extra tablespoon of maple syrup.
- You can substitute canned butternut squash puree to save time (use about 4 cups).
- The topping can also be made with oats for extra texture.
- Make ahead: Assemble the day before, refrigerate, and bake before serving.
