Are you looking for a delicious and comforting dish to add to your fall recipe repertoire? Look no further than the humble butternut squash! This versatile gourd can be roasted, mashed, or pureed to create a variety of tasty dishes. And when combined with creamy cheeses and crunchy breadcrumbs, it becomes an unbeatable combination. In this article, we’ll showcase 18 mouth-watering butternut squash casserole recipes that are sure to please even the pickiest eaters.
From classic cheesy casseroles to savory vegetable-packed dishes, these recipes offer something for everyone. Whether you’re a seasoned cook or just starting out in the kitchen, these ideas will inspire you to get creative and experiment with new flavors and textures. So grab your apron, preheat your oven, and let’s dive into the world of creamy butternut squash casseroles!
Cheesy Butternut Squash Casserole with Breadcrumbs
This autumn-inspired casserole combines the natural sweetness of roasted butternut squash with a crunchy breadcrumb topping and a rich, cheesy sauce. Perfect for a cozy dinner or as a side dish for your next family gathering.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 375°F.
2. Toss squash with olive oil, onion, and garlic on a baking sheet. Roast for 45 minutes, or until tender.
3. In a large bowl, combine roasted squash, cheddar cheese, breadcrumbs, parsley, salt, and pepper.
4. Transfer mixture to a 9×13-inch baking dish.
5. If using heavy cream or half-and-half, drizzle over the top of the casserole.
6. Bake for an additional 20-25 minutes, or until golden brown and bubbly.
Cooking Time: 1 hour 15 minutes
Savory Butternut Squash and Spinach Casserole
This comforting casserole combines the natural sweetness of roasted butternut squash with the earthy flavor of spinach, all wrapped up in a crispy breadcrumb topping. Perfect for a cozy dinner or potluck gathering.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash, olive oil, onion, garlic, spinach, thyme, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a separate bowl, mix breadcrumbs and Parmesan cheese.
4. Transfer roasted squash mixture to a 9×13-inch baking dish. Top with breadcrumb mixture.
5. Bake for an additional 20-25 minutes or until golden brown.
Cooking Time: 50-55 minutes
Maple Glazed Butternut Squash Casserole
Maple Glazed Butternut Squash Casserole Recipe
A sweet and savory twist on traditional squash casserole, this maple glazed butternut squash dish is perfect for fall gatherings and holidays.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1/4 cup pure maple syrup
– 1/4 cup brown sugar
– 1/2 cup heavy cream
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– Salt to taste
– 1/2 cup crushed pecans (optional)
– 1 sheet of frozen puff pastry, thawed
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, toss squash cubes with maple syrup, brown sugar, heavy cream, cinnamon, nutmeg, and salt until well coated.
3. Transfer the squash mixture to a 9×13 inch baking dish.
4. If using pecans, sprinkle on top of the squash.
5. Roll out puff pastry to fit the baking dish. Place on top of the squash.
6. Bake for 45-50 minutes or until golden brown and bubbly.
Herbed Butternut Squash and Goat Cheese Casserole
Warm up with this delightful casserole that combines the comfort of roasted butternut squash, tangy goat cheese, and fresh herbs. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/4 cup chopped fresh rosemary
– 1/2 cup goat cheese, crumbled
– 1/2 cup shredded mozzarella
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, thyme, and salt on a baking sheet. Roast for 30 minutes or until tender.
3. In a large bowl, combine roasted squash, goat cheese, mozzarella, and rosemary. Mix well.
4. Transfer the mixture to a 9×13 inch baking dish. Bake for an additional 20-25 minutes or until golden brown.
5. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 50-55 minutes
Spicy Butternut Squash and Black Bean Casserole
This casserole combines the comforting warmth of butternut squash with the bold flavors of black beans, all wrapped up in a spicy blanket. Perfect for a cozy night in or a festive gathering.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes with green chilies
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 6 tortillas, torn into pieces
– 1 cup shredded Monterey Jack cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large skillet, sauté onion, garlic, and bell pepper until softened. Add black beans, cumin, smoked paprika, and diced tomatoes. Cook for 5 minutes.
4. In a large bowl, combine roasted squash, cooked bean mixture, and torn tortillas. Mix well.
5. Transfer to a 9×13-inch baking dish. Top with cheese (if using). Bake for 20-25 minutes, or until hot and bubbly.
Cooking Time: 55-60 minutes
Creamy Butternut Squash and Rice Casserole
This comforting casserole combines the sweetness of roasted butternut squash with creamy rice and a hint of spice, making it a perfect side dish for any occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups cooked white rice
– 1/4 cup unsalted butter, melted
– 1/2 cup heavy cream
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. Cook the rice according to package instructions.
4. In a large mixing bowl, combine the cooked rice, melted butter, heavy cream, cumin, salt, and pepper.
5. Scoop out the roasted squash flesh and add it to the rice mixture. Mix well.
6. Transfer the mixture to a 9×13-inch baking dish and top with shredded cheddar cheese (if using).
7. Bake for an additional 20-25 minutes or until the casserole is heated through.
Cooking Time: About 1 hour and 15 minutes.
Roasted Garlic Butternut Squash Casserole
A warm and comforting casserole that combines the natural sweetness of butternut squash with the rich flavor of roasted garlic. Perfect for a cozy night in or as a side dish for your next family gathering.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 4-6 cloves of garlic, separated into individual bulbs
– 2 tablespoons olive oil
– 1 onion, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F.
2. Toss squash with olive oil, salt, and pepper on a baking sheet; roast for 30-40 minutes or until tender.
3. Meanwhile, wrap garlic in foil and roast alongside the squash for 20-25 minutes or until soft.
4. In a large skillet, sauté onion and cumin until softened.
5. Combine roasted squash and garlic with the onion mixture, smoked paprika, and shredded cheese (if using). Season to taste.
6. Transfer the mixture to a baking dish; top with additional cheese (if desired) and cilantro (if using).
7. Bake for an additional 10-15 minutes or until hot and bubbly.
Cooking Time: Approximately 1 hour
Butternut Squash and Apple Casserole with Cinnamon
This autumn-inspired casserole combines the natural sweetness of butternut squash, apples, and cinnamon to create a comforting and flavorful side dish perfect for any season.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2-3 medium-sized apples, peeled and sliced
– 2 tablespoons butter
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
– Salt to taste
– 1/2 cup rolled oats
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss the squash cubes with butter, brown sugar, cinnamon, and nutmeg until well coated.
3. Arrange the apple slices on top of the squash mixture in a single layer.
4. Sprinkle rolled oats evenly over the apples.
5. Bake for 45-50 minutes or until the squash is tender and the casserole is golden brown.
Cooking Time: 45-50 minutes
Bacon and Butternut Squash Casserole
This comforting casserole combines the natural sweetness of roasted butternut squash with the smoky richness of crispy bacon, perfect for a cozy fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 6 slices of bacon, diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup of heavy cream
– 1/2 cup of grated cheddar cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 2 tablespoons of oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. Cook the diced bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, sauté the chopped onion and minced garlic until softened.
5. In a large bowl, combine the roasted squash, cooked bacon, and sautéed onion mixture.
6. Pour in the heavy cream and stir to combine. Season with salt and pepper to taste.
7. Transfer the mixture to a 9×13 inch baking dish and top with grated cheddar cheese.
8. Bake for an additional 20-25 minutes, or until the casserole is golden brown.
Cooking Time: 55-60 minutes
Butternut Squash and Kale Casserole with Parmesan
A comforting and nutritious casserole that combines the sweetness of roasted butternut squash with the earthiness of kale, topped with a crunchy layer of Parmesan cheese.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups curly kale, stems removed and leaves torn
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/2 teaspoon nutmeg
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add the onion and garlic; cook for 5 minutes, or until softened.
4. Add the kale to the skillet; cook until wilted, about 2-3 minutes.
5. In a large bowl, combine the roasted squash, cooked kale mixture, Parmesan cheese, nutmeg, salt, and pepper.
6. Transfer the mixture to a 9×13-inch baking dish and bake for 20-25 minutes, or until the casserole is heated through and the top is golden brown.
Cooking Time: 55-60 minutes
Sweet Potato and Butternut Squash Casserole
Sweet Potato and Butternut Squash Casserole: A Delicious Autumn Treat
This hearty casserole combines the natural sweetness of sweet potatoes and butternut squash with a crunchy brown sugar topping, making it a perfect side dish for fall gatherings.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 medium butternut squash, cooked and cubed
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 cup crushed crackers (e.g., Ritz or saltines)
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine sweet potatoes and butternut squash.
3. In a separate bowl, mix together brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
4. Add the sugar mixture to the sweet potato mixture and stir until well combined.
5. Pour in heavy cream and melted butter; stir until smooth.
6. Transfer the mixture to a 9×13-inch baking dish.
7. Sprinkle crushed crackers and chopped pecans (if using) on top.
8. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Butternut Squash and Mushroom Casserole
This comforting casserole is a perfect blend of sweet, savory, and earthy flavors, featuring roasted butternut squash and mushrooms in a creamy sauce.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash and mushrooms with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large skillet, sauté onion and garlic until softened. Add roasted squash and mushrooms, stirring to combine.
4. In a separate bowl, mix heavy cream and grated cheese. Pour over squash mixture; stir until well combined.
5. Transfer the casserole to a baking dish and bake for 25-30 minutes or until golden brown.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 55-60 minutes
Coconut Milk Butternut Squash Casserole
Coconut Milk Butternut Squash Casserole: A creamy and comforting side dish perfect for the fall season!
Ingredients:
– 1 medium butternut squash, peeled and cubed (about 2 cups)
– 1/4 cup unsalted butter, melted
– 1 can coconut milk (14 oz), shaken well before opening
– 1/2 cup heavy cream
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash with melted butter, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large bowl, whisk together coconut milk, heavy cream, cumin, smoked paprika (if using), salt, and pepper.
4. Add roasted squash to the bowl and stir until well combined.
5. Transfer mixture to a 9×13-inch baking dish. Top with grated cheddar cheese (if using).
6. Bake for an additional 20-25 minutes, or until casserole is lightly browned on top.
Cooking Time: Approximately 50-60 minutes.
Butternut Squash and Quinoa Casserole
This comforting casserole combines the natural sweetness of roasted butternut squash with the nutty flavor of quinoa, making it a perfect autumnal dish. With its crispy topping and creamy sauce, this recipe is sure to become a family favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, onion, garlic, cumin, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. Cook quinoa according to package instructions using water or broth.
4. In a large bowl, combine roasted squash, cooked quinoa, and feta cheese (if using).
5. Transfer mixture to a 9×13-inch baking dish and top with chopped parsley.
6. Bake for an additional 10-15 minutes or until the casserole is lightly browned.
Cooking Time: Approximately 45-50 minutes
Pumpkin Spice Butternut Squash Casserole
A delightful twist on traditional butternut squash casserole, this recipe adds a warm and inviting hint of pumpkin spice. Perfect for fall gatherings or as a comforting side dish.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1/4 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 teaspoon pumpkin pie spice
– 1/2 cup heavy cream
– 1 large egg, beaten
– 1/2 cup crushed graham crackers
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine squash, melted butter, sugar, cinnamon, nutmeg, ginger, and pumpkin spice.
3. Mix well until the squash is evenly coated.
4. Pour in heavy cream and beaten egg; mix until smooth.
5. Transfer mixture to a 9×13-inch baking dish and top with crushed graham crackers.
6. Bake for 45-50 minutes or until golden brown.
7. Serve warm, garnished with thyme leaves if desired.
Cooking Time: 45-50 minutes
Butternut Squash and Sausage Casserole
This comforting casserole combines the sweetness of roasted butternut squash with the savory flavor of sausage, all wrapped up in a crispy breadcrumb topping. Perfect for a chilly fall evening or a busy weeknight dinner.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 1 tsp dried sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash in a large bowl with 2 tbsp olive oil, salt, and pepper for 45 minutes, or until tender.
3. Cook the sausage in a skillet over medium-high heat, breaking up with a spoon as it cooks, until browned and cooked through.
4. In a separate pot, sauté the onion and garlic until softened.
5. Combine the roasted squash, cooked sausage, and sautéed onion in a 9×13 inch baking dish.
6. Sprinkle breadcrumbs, cheese, and sage over the top.
7. Bake for 20-25 minutes or until the topping is golden brown.
Cooking Time: 1 hour 15 minutes
Vegan Butternut Squash and Lentil Casserole
Warm up with this comforting and nutritious vegan casserole, perfect for a cozy night in or a special occasion. This flavorful dish combines the sweetness of butternut squash with the earthiness of lentils, all wrapped up in a crispy, golden-brown crust.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1/4 cup nutritional yeast
– 1 tablespoon tomato paste
– 1/4 cup breadcrumbs (gluten-free)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, sauté onion and garlic in olive oil until softened.
3. Add lentils, cumin, smoked paprika, salt, and pepper; cook for 5 minutes.
4. Add diced tomatoes, vegetable broth, nutritional yeast, and tomato paste; bring to a boil.
5. Simmer for 30 minutes or until the lentils are tender.
6. Meanwhile, roast the butternut squash in a separate oven-safe dish with some olive oil, salt, and pepper for about 45-50 minutes or until tender.
7. Combine cooked lentil mixture and roasted butternut squash; transfer to a baking dish.
8. Top with breadcrumbs and bake for an additional 20-25 minutes or until the top is golden brown.
Cooking Time: Approximately 1 hour 15 minutes
Butternut Squash and Cornbread Casserole
This comforting casserole combines the sweetness of butternut squash with the crumbly goodness of cornbread, perfect for a chilly evening or potluck gathering.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the squash in 2 tablespoons of butter until tender and lightly browned.
3. In a separate bowl, whisk together flour, cornmeal, baking powder, salt, sugar, melted butter, milk, eggs, and vanilla extract.
4. Add cooked squash to the batter and mix well.
5. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to indulge in the warm, comforting flavors of fall with these 18 creamy butternut squash casserole recipes. From classic cheesy twists to sweet and savory variations, there’s something for everyone. Try combining roasted garlic with butternut squash and breadcrumbs for a decadent treat, or add some heat with spicy black beans. Or perhaps you’ll prefer the comforting combination of apple and cinnamon? Whatever your taste buds desire, these creative casserole recipes are sure to become new family favorites.
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