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This easy, old-fashioned Butternut Squash Casserole recipe is filled with butternut squash, warm spices, melty cheese, and a panko breadcrumb topping to make the coziest side dish. I love how the ingredients all bake together into a deliciously creamy texture, with the perfect amount of crunch on top. It’s a great comfort dish I like to serve for Thanksgiving and holidays!
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Pin ItEasy Butternut Squash Casserole Recipe
Thin slices of butternut squash are baked in a savory, cheesy sauce infused with garlic, nutmeg, and sage, then finished with a golden layer of crunchy panko breadcrumbs. The cream ties all the flavors together, and of course, no casserole of mine would be complete without plenty of gooey cheese.
I love preparing this dish for Thanksgiving and holidays as it pairs well with pretty much everything. Once you get past peeling and slicing the squash, the casserole comes together quickly and easily. You can also prepare it a few days ahead of time so you can focus on the rest of your holiday prep.
Butternut Squash Casserole Recipe
Equipment
- 9×13 Baking Pan
Ingredients
- 4 tbsp unsalted butter divided (½ stick)
- ½ onion chopped
- 1 tsp kosher salt
- ⅛ tsp ground black pepper
- 2 cloves garlic minced
- ⅛ tsp ground nutmeg
- 1 tsp chopped fresh sage
- 1 cup heavy cream
- 2½-3 lbs. butternut squash peeled and sliced into thin pieces
- 1½ cups freshly shredded white cheddar cheese divided in thirds
- ½ cup panko breadcrumbs
Instructions
- Preheat oven to 375°F.
- Heat 2 tablespoons of butter in a skillet set over medium heat.4 tbsp unsalted butter
- Add in the onion, salt, and pepper, sautéing until softened.½ onion, 1 tsp kosher salt, ⅛ tsp ground black pepper
- Stir in the garlic, nutmeg, and chopped sage and cook for another minute.2 cloves garlic, ⅛ tsp ground nutmeg, 1 tsp chopped fresh sage
- Stir in the heavy cream, and let the mixture simmer for a couple minutes. Taste, and add salt if needed.1 cup heavy cream
- Layer half of the butternut squash at the bottom of a greased casserole dish, followed by ⅓ of the cream mixture, followed by ½ cup of cheese. Repeat this process 2 more times, but leave the remaining ½ cup of cheese off.2½-3 lbs. butternut squash, 1½ cups freshly shredded white cheddar cheese
- Cover the casserole dish with foil, and bake for 30 minutes
- Melt the remaining 2 tablespoons of butter and combine it with the breadcrumbs.½ cup panko breadcrumbs
- Remove the foil, and sprinkle the remaining ½ cup of cheese and buttered breadcrumbs over the casserole.
- Return the casserole to the oven, and bake uncovered for an additional 10-15 minutes, or until the top is golden brown.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Butternut Squash Casserole Step by Step
Get the oven going: Preheat oven to 375°F.
Melt the butter: In a skillet over medium heat, melt 2 tbsp of butter.
Cook the onion: Add ½ onion, 1 tsp salt, and ⅛ tsp pepper, to the pot with butter and sauté until softened.
Add the seasoning: Stir in 2 cloves of garlic, ⅛ tsp nutmeg, and 1 tsp chopped sage and continue to cook for another minute or so.
Add the cream: Stir in 1 cup of heavy cream, and let the mixture simmer for a couple of minutes. Taste, and adjust the salt as needed.
Prepare the casserole: Place half of the butternut squash on the bottom of a greased casserole dish, followed by ⅓ of the cream mixture, and then ½ cup of cheese. Repeat this process 2 more times, but leave the remaining ½ cup of cheese off.
Bake the casserole, covered, for 30 minutes
Melt the remaining 2 tbsp of butter and mix it with the ½ cup of breadcrumbs.
Remove the foil, and sprinkle the remaining ½ cup of cheese and buttered breadcrumbs over the top of the casserole.
Return it to the oven, and bake uncovered for an additional 10-15 minutes, or until the top turns golden brown.
Serve: Serve the casserole and enjoy.
Variations on Winter Squash Casserole
You can make this butternut squash casserole with any winter squash, including buttercup, Hubbard, sugar pumpkin, and acorn squash. Or make this casserole with summer squash! Feel free to get creative and use what you have available!
How to Store
Store leftover butternut squash casserole tightly covered in the refrigerator for up to 5 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
Freeze casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This delicious winter squash casserole is a great side dish for Thanksgiving or any holiday you’re celebrating. It pairs well with traditional Thanksgiving turkey, or if you prefer ham, you can serve it with this flavorful brown sugar glazed ham or this easy honey baked ham, and even beef tenderloin.
