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By: Becky Hardin
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This easy, old-fashioned Squash Casserole recipe is filled with butternut squash, warm spices, melty cheese, and a panko breadcrumb topping to make the coziest side dish. The ingredients all bake together into a deliciously creamy texture, with the perfect amount of crunch on top. It’s a great comfort dish for Thanksgiving and holidays!
Table of Contents
What’s in this Squash Casserole Recipe?
Thin pieces of butternut squash are baked in a savory and cheesy sauce, then topped with crunchy breadcrumbs to create an easy casserole side dish!
- Butternut Squash: This winter squash has a sweet and nutty flavor that complements the creamy, cheesy sauce .
- Unsalted Butter: Helps the veggies cook without burning, and adds rich flavor.
- Onion: Adds a sweet and earthy flavor.
- Salt + Pepper: Enhance the overall flavor of the dish.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Nutmeg: Adds a touch of warming spice to deepen the flavor of the sauce.
- Sage: Adds a fresh and herbaceous flavor.
- Heavy Cream: Makes the sauce creamy.
- Cheese: Adds rich cheesy flavor and makes the sauce thick and creamy.
- Panko Breadcrumbs: Add a bit of crunch to the dish.
Pro Tip: Cut the squash into thin pieces so that it cooks through completely in the oven.
Variations on Squash Casserole
You can make this butternut squash casserole with any winter squash, including buttercup, Hubbard, sugar pumpkin, and acorn squash. Feel free to get creative and use what you have available!
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Is it necessary to peel butternut squash before cooking?
You don’t have to peel the squash but it’s recommended. I prefer it peeled for this particular recipe.
Is there a trick to peeling butternut squash?
Yes, there are lots of tips and tricks to peeling this oddly-shaped winter squash. Follow my guide for how to cut and peel butternut squash for tips!
How to Store and Reheat
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.
How to Freeze
Freeze squash 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 Thanksgiving turkey, brown sugar glazed ham or honey baked ham, and beef tenderloin.
Recipe
Butternut Squash Casserole Recipe
4.38 from 8 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 45 minutes minutes
Total: 1 hour hour 5 minutes minutes
Serves8
Print Rate
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This winter squash casserole is herb-y, creamy, cozy, and all kinds of delicious. It's the perfect side dish when you need something comforting.
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Ingredients
- 4 tablespoons unsalted butter divided (½ stick)
- ½ onion chopped
- 1 teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 cloves garlic minced
- ⅛ teaspoon ground nutmeg
- 1 teaspoon chopped fresh sage
- 1 cup heavy cream
- 2½-3 pound butternut squash peeled and sliced into thin pieces
- 1½ cups freshly shredded white cheddar cheese divided in thirds
- ½ cup Panko breadcrumbs
Recommended Equipment
Instructions
Preheat oven to 375°F.
Heat 2 tablespoons of butter in a skillet set over medium heat.
4 tablespoons unsalted butter
Add in the onion, salt, and pepper, sautéing until softened.
½ onion, 1 teaspoon kosher salt, ⅛ teaspoon ground black pepper
Stir in the garlic, nutmeg, and chopped sage and cook for another minute.
2 cloves garlic, ⅛ teaspoon ground nutmeg, 1 teaspoon 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 pound 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Storage:Store butternut squash casserole tightly covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 322kcal (16%) Carbohydrates: 22g (7%) Protein: 8g (16%) Fat: 24g (37%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.2g Cholesterol: 70mg (23%) Sodium: 472mg (21%) Potassium: 571mg (16%) Fiber: 3g (13%) Sugar: 5g (6%) Vitamin A: 15893IU (318%) Vitamin C: 31mg (38%) Calcium: 252mg (25%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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