Hearty, comforting, and perfect for cozy nights, butternut squash casserole is the ultimate fall favorite. Whether you’re craving something cheesy, creamy, or packed with herbs, we’ve gathered 18 delicious recipes that promise to warm your soul. Dive in to discover your new go-to dish—each one is a guaranteed crowd-pleaser!
Cheesy Butternut Squash Casserole with Breadcrumbs
Yielded from the cozy embrace of winter squash and the comforting richness of cheese, this casserole transforms humble ingredients into a showstopping side dish. With its golden breadcrumb topping and velvety interior, it’s the perfect centerpiece for holiday gatherings or a luxurious weeknight dinner that feels both rustic and refined.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed—I find smaller cubes cook more evenly and yield a creamier texture.
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes that complement the squash beautifully.
– 1 teaspoon kosher salt, plus more for seasoning throughout.
– ½ teaspoon freshly ground black pepper, freshly cracked for the best aroma.
– 1 cup heavy cream, which creates a luscious, silky sauce without being overly heavy.
– 1 cup shredded Gruyère cheese, aged for a nutty depth that pairs wonderfully with the squash.
– ½ cup grated Parmesan cheese, for a sharp, salty kick that balances the richness.
– 1 cup panko breadcrumbs, which I prefer for their extra crunch and light texture.
– 2 tablespoons unsalted butter, melted—using unsalted allows you to control the salt level perfectly.
– 1 tablespoon chopped fresh thyme leaves, stripped from the stems for a fragrant, earthy hint.
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper until evenly coated.
3. Spread the seasoned squash in a single layer on a rimmed baking sheet and roast in the preheated oven for 20 minutes, or until the edges are lightly caramelized and tender when pierced with a fork.
4. While the squash roasts, in a medium saucepan over medium heat, warm 1 cup of heavy cream until it just begins to simmer, then remove from heat—this prevents curdling and ensures a smooth sauce.
5. Stir 1 cup of shredded Gruyère and ½ cup of grated Parmesan into the warm cream until fully melted and combined into a creamy cheese sauce.
6. Transfer the roasted squash to the greased baking dish and pour the cheese sauce over it, gently folding to coat every piece evenly.
7. In a small bowl, mix 1 cup of panko breadcrumbs with 2 tablespoons of melted unsalted butter and 1 tablespoon of chopped fresh thyme until the crumbs are lightly moistened.
8. Sprinkle the breadcrumb mixture evenly over the top of the casserole, creating a uniform layer for optimal browning.
9. Bake the casserole in the oven at 400°F (200°C) for 25 minutes, or until the top is golden brown and crispy and the sauce is bubbling around the edges.
10. Let the casserole rest for 10 minutes after removing it from the oven—this allows the flavors to meld and makes serving easier without being too runny.
Zestfully golden and aromatic, this casserole offers a delightful contrast between the crispy, herb-infused breadcrumb topping and the creamy, tender squash beneath. Serve it alongside a simple green salad or roasted meats to let its rich, cheesy flavors shine, or enjoy it as a standalone vegetarian main for a comforting meal that warms from the inside out.
Savory Butternut Squash and Spinach Casserole
Embracing the cozy transition from autumn to winter, this savory butternut squash and spinach casserole marries earthy sweetness with vibrant greens, creating a comforting centerpiece that feels both nourishing and celebratory. Elegant enough for holiday gatherings yet simple enough for weeknight dinners, it layers rich, caramelized squash with tender spinach and a creamy, herb-infused sauce that bakes into golden perfection.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash (about 2 pounds), peeled and cubed into 1-inch pieces—I find uniform cubes ensure even roasting
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes that complement the squash
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly ground black pepper
– 1 large yellow onion, finely diced—sautéing it slowly builds a sweet foundation
– 3 cloves garlic, minced
– 6 cups fresh spinach leaves, roughly chopped; I prefer the vibrant color and texture over frozen
– 1 cup heavy cream, which adds a luxurious richness without overwhelming the vegetables
– ½ cup grated Parmesan cheese, plus extra for topping—I always use freshly grated for better melting
– 1 teaspoon dried thyme, or substitute fresh if you have it on hand
– ½ cup panko breadcrumbs, for a crispy, golden crust that contrasts beautifully with the creamy interior
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper until evenly coated.
3. Spread the squash in a single layer on a baking sheet and roast for 20 minutes, or until the edges are lightly caramelized and tender when pierced with a fork—this step deepens the squash’s natural sweetness.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent, which builds a flavorful base for the casserole.
6. Stir in the minced garlic and cook for 1 minute more, just until fragrant to avoid bitterness.
7. Add the chopped spinach to the skillet and cook for 2–3 minutes, stirring constantly, until wilted and bright green—this quick cooking preserves its vibrant color and nutrients.
8. In a medium bowl, whisk together the heavy cream, grated Parmesan cheese, dried thyme, remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper until smooth.
9. Layer the roasted squash and spinach mixture evenly in the prepared baking dish.
10. Pour the cream mixture over the vegetables, gently shaking the dish to ensure it seeps into all the crevices.
11. Sprinkle the panko breadcrumbs and extra Parmesan cheese evenly over the top for a crunchy, golden finish.
12. Bake the casserole at 400°F (200°C) for 25 minutes, or until the top is crisp and the sauce is bubbling around the edges—let it rest for 5 minutes before serving to allow the flavors to meld.
Ultimately, this casserole emerges from the oven with a satisfying contrast: the tender, sweet squash and silky spinach meld beneath a crisp, cheesy crust that crackles with each bite. Serve it warm alongside a simple green salad or as a hearty vegetarian main, where its creamy texture and earthy flavors shine, making it a versatile dish that comforts from the inside out.
Maple Glazed Butternut Squash Casserole
Heralding the warmth of the season, this Maple Glazed Butternut Squash Casserole transforms humble autumn produce into a stunning centerpiece. Its layers of tender squash, kissed with a glossy, aromatic glaze, offer a sublime balance of sweet and savory notes that will captivate any holiday table. Elegant yet comforting, it’s a dish that feels both celebratory and deeply nourishing.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into ½-inch cubes—I find uniform pieces ensure even roasting.
– 3 tablespoons pure maple syrup, preferably grade A for its delicate flavor.
– 2 tablespoons unsalted butter, melted—I always use unsalted to control the seasoning.
– 1 tablespoon extra virgin olive oil, my go-to for its fruity notes.
– 1 teaspoon fresh thyme leaves, stripped from the stems for a bright, herbal lift.
– ½ teaspoon kosher salt, which dissolves better than table salt.
– ¼ teaspoon freshly ground black pepper, for a subtle kick.
– ¼ cup chopped pecans, for a delightful crunch on top.
– ½ cup shredded Gruyère cheese, which melts beautifully and adds a nutty depth.
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large mixing bowl, combine the cubed butternut squash, maple syrup, melted butter, olive oil, thyme leaves, kosher salt, and black pepper.
3. Toss the mixture thoroughly until every piece of squash is evenly coated with the glaze and seasonings.
4. Transfer the coated squash to the prepared baking dish, spreading it into a single, even layer to promote uniform cooking.
5. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes—this initial steaming softens the squash perfectly.
6. Carefully remove the foil, then sprinkle the shredded Gruyère cheese evenly over the top of the squash.
7. Scatter the chopped pecans over the cheese layer for added texture.
8. Return the dish to the oven, uncovered, and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown and the squash is fork-tender.
9. Let the casserole rest at room temperature for 5-10 minutes before serving to allow the flavors to meld and set slightly.
Perfectly caramelized edges give way to a creamy, velvety interior, with the maple glaze lending a gentle sweetness that complements the savory cheese and pecans. For a creative twist, serve it alongside a crisp green salad or as a luxurious topping for roasted chicken, making any meal feel like a festive occasion.
Herbed Butternut Squash and Goat Cheese Casserole
Fusing the earthy sweetness of roasted butternut squash with the tangy creaminess of goat cheese, this elegant casserole is a celebration of autumnal flavors, perfect for a cozy holiday gathering or a sophisticated weeknight dinner. Its layers of savory herbs and rich texture create a dish that feels both comforting and refined, destined to become a seasonal favorite. The aroma alone, as it bakes to golden perfection, will fill your kitchen with warmth and anticipation.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes—I find a sharp chef’s knife makes this task effortless.
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes that enhance roasting.
– 1 teaspoon kosher salt, which I prefer for its even seasoning.
– ½ teaspoon freshly ground black pepper, freshly cracked for the best aroma.
– 1 tablespoon fresh thyme leaves, stripped from the stems—their floral essence brightens the dish.
– 1 teaspoon chopped fresh rosemary, finely minced to avoid any woody bits.
– 4 ounces creamy goat cheese, crumbled—room temperature blends more smoothly.
– ½ cup heavy cream, which adds a luxurious richness to the casserole.
– ¼ cup grated Parmesan cheese, for a savory, golden crust on top.
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper until evenly coated.
3. Spread the squash in a single layer on a parchment-lined baking sheet and roast in the preheated oven for 25 minutes, or until the edges are caramelized and tender when pierced with a fork.
4. While the squash roasts, in a medium bowl, combine 4 ounces of crumbled goat cheese, ½ cup of heavy cream, 1 tablespoon of fresh thyme leaves, and 1 teaspoon of chopped rosemary, stirring until smooth—a whisk works best here to avoid lumps.
5. Transfer the roasted squash to the greased baking dish and pour the goat cheese mixture over it, gently folding to coat every piece evenly.
6. Sprinkle ¼ cup of grated Parmesan cheese evenly over the top of the casserole for a crisp, golden finish.
7. Bake the casserole in the oven at 400°F (200°C) for 25 minutes, or until the top is bubbly and lightly browned—keep an eye on it to prevent over-browning.
8. Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.
Buttery and tender, the squash melts into the creamy goat cheese base, while the herbs impart a fragrant, savory depth that lingers on the palate. Serve it warm alongside a crisp green salad or as a hearty side to roasted meats, and consider garnishing with extra thyme for a fresh, aromatic touch that elevates each bite.
Spicy Butternut Squash and Black Bean Casserole
Crafted for cozy winter evenings, this Spicy Butternut Squash and Black Bean Casserole transforms humble ingredients into a vibrant, comforting dish. With its warm spices and creamy texture, it’s the perfect centerpiece for holiday gatherings or weeknight dinners when you crave something special.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch pieces (I find this size ensures even cooking without mushiness)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1 yellow onion, finely diced
– 3 cloves garlic, minced (freshly minced makes all the difference here)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder, adjust if you prefer milder heat
– 1 (15-ounce) can black beans, rinsed and drained
– 1 cup vegetable broth
– 1/2 cup heavy cream, which adds a luxurious richness
– 1 cup shredded Monterey Jack cheese
– Salt and freshly ground black pepper
– Fresh cilantro, chopped, for garnish
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the squash in a single layer on a baking sheet and roast for 25 minutes, or until tender and lightly caramelized at the edges.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant—this toasts the spices for deeper flavor.
7. Add the black beans and vegetable broth to the skillet, bringing the mixture to a gentle simmer for 5 minutes to meld the flavors.
8. Reduce the heat to low and stir in the heavy cream, cooking for 2 minutes until slightly thickened.
9. Fold in the roasted butternut squash and half of the shredded cheese, seasoning with additional salt and pepper as needed.
10. Transfer the mixture to the prepared baking dish and top evenly with the remaining cheese.
11. Bake uncovered for 20 minutes, or until the cheese is bubbly and golden brown.
12. Let the casserole rest for 5 minutes before garnishing with fresh cilantro.
This casserole emerges from the oven with a creamy, velvety texture that contrasts beautifully with the tender squash and hearty beans. The smoky spices and subtle heat make it a standout dish—try serving it over a bed of cilantro-lime rice or alongside a crisp green salad for a complete meal.
Creamy Butternut Squash and Rice Casserole
Delightfully comforting and sophisticated, this creamy butternut squash and rice casserole transforms humble ingredients into an elegant centerpiece. With its velvety texture and subtle sweetness, it’s the perfect dish to grace your holiday table or elevate a cozy weeknight dinner. Each spoonful offers a harmonious blend of earthy squash, aromatic herbs, and creamy rice that feels both indulgent and wholesome.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)—I find roasting it first deepens its natural sweetness.
– 1 cup long-grain white rice, rinsed until the water runs clear to remove excess starch.
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes that complement the squash.
– 1 small yellow onion, finely diced—sautéing it slowly builds a flavorful base.
– 2 cloves garlic, minced (fresh is best for a bright, aromatic punch).
– 2 cups vegetable broth, warmed to help the rice cook evenly.
– 1 cup heavy cream, which adds a luxurious richness without overwhelming the dish.
– ½ cup grated Parmesan cheese, plus extra for topping—I prefer a high-quality aged variety for its nutty depth.
– 1 teaspoon dried thyme, or 1 tablespoon fresh if you have it on hand.
– ½ teaspoon ground nutmeg, a pinch enhances the squash’s warmth beautifully.
– Salt and black pepper, to season each layer as you go.
– ¼ cup chopped fresh parsley, for a vibrant garnish just before serving.
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper on the prepared baking sheet.
3. Roast the squash for 25 minutes, or until the edges are caramelized and tender when pierced with a fork, stirring halfway through for even browning.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium heat.
5. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until it turns translucent and soft—this slow sauté builds a sweet foundation.
6. Stir in the minced garlic and cook for 1 minute, just until fragrant to avoid burning.
7. Add the rinsed rice to the skillet and toast it for 2 minutes, stirring constantly, to enhance its nutty flavor before liquid is added.
8. Pour in the warmed vegetable broth, heavy cream, dried thyme, and ground nutmeg, then season with ½ teaspoon salt and ¼ teaspoon black pepper.
9. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes, or until the rice has absorbed most of the liquid but is still slightly al dente.
10. Fold in the roasted butternut squash and ½ cup of grated Parmesan cheese until evenly combined.
11. If using a skillet, transfer it to the preheated oven; if using a Dutch oven, simply place it in the oven uncovered.
12. Bake for 15 minutes, or until the top is golden and the casserole is bubbly around the edges.
13. Remove from the oven and let it rest for 5 minutes to allow the flavors to meld and the texture to set slightly.
14. Garnish with chopped fresh parsley and extra Parmesan cheese before serving.
Offering a creamy, velvety texture with pockets of tender squash, this casserole delights with its subtle sweetness balanced by savory Parmesan and aromatic herbs. Serve it alongside a crisp green salad for a light contrast, or as a hearty main dish topped with toasted breadcrumbs for added crunch. Its rich, comforting essence makes it a versatile favorite that shines at any gathering.
Roasted Garlic Butternut Squash Casserole
Just as the crisp December air settles in, there’s something deeply comforting about a dish that marries earthy sweetness with savory depth. Our roasted garlic butternut squash casserole does exactly that, transforming humble ingredients into a show-stopping centerpiece perfect for holiday gatherings or cozy weeknight dinners. With layers of caramelized squash, aromatic roasted garlic, and a golden, cheesy topping, it’s a celebration of winter’s bounty that feels both elegant and utterly approachable.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 large butternut squash (about 3 pounds), peeled and cubed into 1-inch pieces—I find uniform cubes ensure even roasting.
– 1 whole head of garlic, top sliced off to expose the cloves, which infuses a mellow, nutty flavor.
– 3 tablespoons extra virgin olive oil, my go-to for its fruity notes that complement the squash beautifully.
– 1 teaspoon kosher salt, plus more for seasoning; I prefer its coarse texture for even distribution.
– ½ teaspoon freshly ground black pepper, freshly cracked for the best aroma.
– 1 cup heavy cream, which adds a luxurious richness to the casserole base.
– ½ cup grated Parmesan cheese, divided—I save half for a crispy, golden topping.
– ¼ cup panko breadcrumbs, for that irresistible crunch on top.
– 2 tablespoons unsalted butter, melted, to bind the topping and enhance browning.
– 1 teaspoon fresh thyme leaves, stripped from the stems; their herbal brightness cuts through the richness perfectly.
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.
2. Place the cubed butternut squash and the prepared head of garlic on a large baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of black pepper, tossing to coat evenly. Tip: Arrange the squash in a single layer to prevent steaming and promote caramelization.
3. Roast in the preheated oven for 25 minutes, or until the squash is tender and lightly browned at the edges, and the garlic is soft and fragrant.
4. Remove the baking sheet from the oven and let it cool slightly. Squeeze the roasted garlic cloves from their skins into a small bowl, discarding the skins.
5. Reduce the oven temperature to 375°F (190°C) to prepare for baking the casserole.
6. In a large mixing bowl, combine the roasted squash, roasted garlic, heavy cream, and ¼ cup of Parmesan cheese. Mash gently with a fork or potato masher until the mixture is cohesive but still slightly chunky. Tip: Avoid over-mashing to retain some texture for a more interesting bite.
7. Transfer the squash mixture to a greased 9×13-inch baking dish, spreading it into an even layer.
8. In a small bowl, mix the panko breadcrumbs, remaining ¼ cup of Parmesan cheese, melted butter, and fresh thyme leaves until well combined.
9. Sprinkle the breadcrumb mixture evenly over the top of the casserole. Tip: For an extra-crispy topping, press it down lightly with your fingers to help it adhere.
10. Bake at 375°F (190°C) for 25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
11. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
Mouthwatering and aromatic, this casserole boasts a velvety interior with pockets of sweet, caramelized squash, balanced by the savory depth of roasted garlic. The golden, crunchy topping adds a delightful contrast, making each bite a harmonious blend of textures. Serve it warm as a standout side dish alongside roasted meats, or spoon it over a bed of wild rice for a satisfying vegetarian main course that’s sure to impress.
Butternut Squash and Apple Casserole with Cinnamon
Merging the earthy sweetness of butternut squash with the bright tartness of apples, this autumnal casserole is a celebration of cozy flavors, elevated by warm cinnamon and a buttery crumb topping that transforms humble ingredients into a sophisticated side dish or dessert. Perfect for holiday gatherings or a comforting weekend meal, it fills your kitchen with the most inviting aroma as it bakes. Each bite offers a harmonious balance of textures and tastes that feels both nostalgic and elegantly modern.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash (about 2 pounds), peeled and cubed into 1-inch pieces—I find a sharp chef’s knife makes this task much easier
– 2 large Granny Smith apples, peeled, cored, and sliced ¼-inch thick; their tartness beautifully contrasts the squash’s sweetness
– ½ cup light brown sugar, packed for that rich molasses flavor
– 1 teaspoon ground cinnamon, plus an extra pinch for sprinkling on top if you love a warm spice kick like I do
– ¼ teaspoon fine sea salt to enhance all the natural flavors
– 4 tablespoons unsalted butter, melted—I always use high-quality butter here for the best richness
– ½ cup all-purpose flour, spooned and leveled to avoid a dense topping
– ½ cup old-fashioned rolled oats for a delightful chewy texture
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the cubed butternut squash and sliced apples.
3. Sprinkle the brown sugar, 1 teaspoon cinnamon, and salt over the squash and apples, then toss gently until evenly coated. Tip: Let this mixture sit for 5 minutes to allow the sugar to draw out some natural juices, which helps prevent dryness during baking.
4. Transfer the coated squash and apples to the prepared baking dish, spreading them into an even layer.
5. In a medium bowl, whisk together the melted butter, flour, and oats until crumbly. Tip: Use your fingers to break up any large clumps for a more uniform topping that crisps nicely.
6. Sprinkle the oat mixture evenly over the squash and apples in the baking dish.
7. Bake in the preheated oven for 40–45 minutes, or until the topping is golden brown and the squash is tender when pierced with a fork. Tip: Check at the 35-minute mark—if the topping browns too quickly, loosely tent the dish with aluminum foil to prevent burning.
8. Remove from the oven and let cool for 10 minutes before serving to allow the flavors to meld.
A buttery, crisp topping gives way to tender, caramelized squash and apples beneath, with cinnamon weaving through every layer for a warmly spiced finish. Serve it alongside roasted turkey or pork for a festive touch, or top with a scoop of vanilla ice cream for a decadent dessert that highlights its comforting sweetness.
Bacon and Butternut Squash Casserole
Brimming with autumnal warmth and savory indulgence, this bacon and butternut squash casserole transforms humble ingredients into a showstopping centerpiece. Imagine tender roasted squash mingling with crispy bacon and creamy cheese—a dish that feels both rustic and refined, perfect for holiday gatherings or cozy weeknight dinners. Its golden-brown crust and aromatic herbs promise comfort in every bite.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash (about 2 pounds), peeled and cubed into 1-inch pieces—I find this size roasts evenly without turning mushy.
– 6 slices thick-cut bacon, chopped into ½-inch pieces; the smoky flavor from high-quality bacon makes all the difference.
– 1 cup heavy cream, which adds a luxurious richness that balances the squash’s sweetness.
– 1 cup shredded Gruyère cheese, my favorite for its nutty, melty quality that forms a perfect crust.
– 2 tablespoons unsalted butter, melted—I always use unsalted to control the saltiness.
– 2 cloves garlic, minced finely for an aromatic punch without overpowering.
– 1 teaspoon fresh thyme leaves, stripped from the stems; fresh herbs elevate the dish compared to dried.
– ½ teaspoon kosher salt, as it dissolves evenly into the ingredients.
– ¼ teaspoon freshly ground black pepper, for a subtle kick that complements the bacon.
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with a bit of the melted butter.
2. In a large skillet over medium heat, cook the chopped bacon for 8–10 minutes until crisp and browned, stirring occasionally to prevent burning.
3. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of the bacon fat in the skillet—this infuses the dish with extra flavor.
4. Add the cubed butternut squash to the skillet with the reserved bacon fat and sauté for 5 minutes until slightly softened and golden at the edges.
5. In a medium bowl, whisk together the heavy cream, minced garlic, thyme leaves, kosher salt, and black pepper until fully combined.
6. Arrange the sautéed squash evenly in the prepared baking dish, then sprinkle the cooked bacon over the top in a single layer.
7. Pour the cream mixture evenly over the squash and bacon, ensuring all pieces are coated for a creamy texture.
8. Sprinkle the shredded Gruyère cheese uniformly over the casserole, then drizzle the remaining melted butter on top to encourage browning.
9. Bake the casserole in the preheated oven for 30–35 minutes, until the cheese is bubbly and golden-brown and a fork easily pierces the squash.
10. Let the casserole rest for 10 minutes after removing it from the oven—this allows the flavors to meld and makes slicing cleaner.
11. Serve warm directly from the baking dish, garnished with extra thyme leaves if desired.
This casserole emerges from the oven with a crisp, cheesy crust that gives way to a velvety interior where the squash melts into the creamy sauce. The smoky bacon adds a savory depth that contrasts beautifully with the squash’s natural sweetness, creating a harmonious blend of textures and flavors. Try pairing it with a simple green salad or crusty bread to soak up every last bit of the rich sauce.
Butternut Squash and Kale Casserole with Parmesan
While the chill of winter settles in, there’s something deeply comforting about a dish that marries earthy sweetness with hearty greens. This butternut squash and kale casserole, crowned with a golden Parmesan crust, transforms humble ingredients into a centerpiece worthy of any festive table or cozy weeknight dinner. It’s the kind of meal that fills the kitchen with an inviting aroma and promises both nourishment and delight.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces—I find uniform cubes ensure even roasting.
– 1 large bunch of lacinato kale, stems removed and leaves roughly chopped; its sturdy texture holds up beautifully here.
– 1 medium yellow onion, finely diced—this forms the aromatic base that deepens the flavor.
– 3 cloves garlic, minced; fresh garlic is non-negotiable for that punch of aroma.
– 1 cup heavy cream, which I prefer for its rich, velvety consistency over milk.
– 1 cup grated Parmesan cheese, divided; a high-quality block grated fresh makes all the difference.
– 2 tablespoons extra virgin olive oil, my go-to for sautéing and roasting.
– 1 teaspoon dried thyme, for its woodsy, herbal notes.
– ½ teaspoon freshly grated nutmeg, just a hint to complement the squash.
– Salt and freshly ground black pepper, to season each layer thoughtfully.
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper until evenly coated.
3. Spread the squash in a single layer on a baking sheet and roast for 25 minutes, or until the edges are caramelized and tender when pierced with a fork.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until it turns translucent and soft.
6. Stir in the minced garlic and cook for 1 more minute, just until fragrant—be careful not to let it brown.
7. Add the chopped kale to the skillet and cook for 3-4 minutes, tossing frequently, until it wilts and brightens in color.
8. In a medium bowl, whisk together the heavy cream, ½ cup of Parmesan cheese, dried thyme, and grated nutmeg until well combined.
9. Transfer the roasted squash and kale mixture to the prepared baking dish, spreading them into an even layer.
10. Pour the cream mixture evenly over the vegetables, gently shaking the dish to help it settle into the gaps.
11. Sprinkle the remaining ½ cup of Parmesan cheese on top in an even layer.
12. Bake the casserole, uncovered, for 25 minutes, or until the top is bubbly and golden brown with crisp edges.
13. Remove from the oven and let it rest for 5-10 minutes before serving to allow the flavors to meld and the dish to set slightly.
Layers of tender, caramelized squash and wilted kale meld into a creamy, herb-infused base, while the Parmesan forms a savory, crackly crust that adds delightful texture. Serve it warm alongside a crisp green salad for a balanced meal, or as a standout side dish that pairs beautifully with roasted meats or a simple grain pilaf. Its rich, comforting essence makes it equally suited for a holiday feast or a quiet evening at home, promising leftovers that taste even better the next day.
Sweet Potato and Butternut Squash Casserole
Kindly imagine a dish that captures the cozy essence of winter holidays with a touch of sophisticated flair—this Sweet Potato and Butternut Squash Casserole does just that, blending earthy sweetness with a savory, creamy texture that feels both comforting and elegant. Perfect for festive gatherings or a quiet family dinner, it transforms humble roots into a centerpiece worthy of any table.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 large sweet potatoes, peeled and cubed (I find they roast best when cut into 1-inch pieces for even cooking)
– 1 medium butternut squash, peeled, seeded, and cubed (look for a firm squash with a deep orange hue)
– 1/4 cup unsalted butter, melted (I prefer using high-quality butter for a richer flavor)
– 1/2 cup heavy cream (room temperature helps it blend smoothly without curdling)
– 1/2 cup brown sugar, packed (dark brown sugar adds a molasses note that complements the vegetables)
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg (freshly grated nutmeg is my secret for a warm, aromatic touch)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup pecans, chopped (toasted pecans add a delightful crunch—I always toast them lightly beforehand)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the cubed sweet potatoes and butternut squash.
3. Pour the melted butter over the vegetables and toss until evenly coated, ensuring each piece is lightly glazed for optimal roasting.
4. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 25 minutes, or until they are tender when pierced with a fork and lightly caramelized at the edges.
5. While the vegetables roast, in a medium saucepan over low heat, whisk together the heavy cream, brown sugar, cinnamon, nutmeg, salt, and black pepper until the sugar dissolves and the mixture is warm and fragrant, about 5 minutes—avoid boiling to prevent separation.
6. Transfer the roasted vegetables to the greased baking dish and pour the cream mixture over them, gently stirring to coat everything evenly.
7. Sprinkle the chopped pecans evenly over the top of the casserole.
8. Bake the casserole in the oven at 375°F (190°C) for 30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
9. Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the flavors to meld and the texture to set slightly.
Creating this casserole yields a velvety, creamy interior with a satisfying crunch from the pecans, while the spices meld into a warm, aromatic profile that hints at cinnamon and nutmeg. Consider serving it alongside a roasted turkey or as a standalone vegetarian delight, perhaps garnished with a drizzle of maple syrup for an extra touch of sweetness.
Butternut Squash and Mushroom Casserole
Warm, earthy flavors of autumn come together in this elegant butternut squash and mushroom casserole, a dish that transforms humble ingredients into a sophisticated centerpiece. With layers of sweet roasted squash, savory sautéed mushrooms, and a creamy, herb-infused sauce, it’s a comforting yet refined addition to any holiday table or cozy weeknight dinner. The golden, bubbling top gives way to a rich, velvety interior that’s both hearty and surprisingly light.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)—I find this size ensures even roasting without mushiness.
– 1 pound cremini mushrooms, sliced (their earthy depth beats button mushrooms here).
– 1 large yellow onion, finely diced—sweet varieties like Vidalia add a subtle caramel note.
– 3 cloves garlic, minced (freshly minced releases the best aroma).
– 2 tablespoons extra virgin olive oil, my go-to for its fruity finish.
– 1 cup heavy cream, at room temperature to prevent curdling when heated.
– 1/2 cup grated Parmesan cheese, plus extra for topping (I prefer freshly grated for maximum melt).
– 1 teaspoon dried thyme, or 1 tablespoon fresh if you have it.
– 1/2 teaspoon freshly ground black pepper.
– 1 teaspoon kosher salt, adjusted to layer flavors throughout.
– 1/4 cup panko breadcrumbs for a crispy, golden crust.
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet, spreading it in a single layer to ensure even browning.
3. Roast the squash for 25 minutes, or until tender and lightly caramelized at the edges, stirring halfway through for uniform cooking.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the diced onion and sauté for 5 minutes, until translucent and fragrant, stirring occasionally to prevent burning.
6. Stir in the sliced mushrooms and cook for 8-10 minutes, until they release their juices and turn golden brown—this deepens their flavor.
7. Add the minced garlic and dried thyme, cooking for 1 minute more until aromatic, being careful not to let the garlic burn.
8. Reduce the heat to low and pour in the heavy cream, stirring gently to combine with the mushroom mixture.
9. Simmer the cream sauce for 3-4 minutes, until slightly thickened, then remove from heat and stir in the grated Parmesan cheese until melted and smooth.
10. In the prepared baking dish, layer the roasted butternut squash evenly across the bottom.
11. Pour the creamy mushroom mixture over the squash, spreading it with a spatula to cover completely.
12. Sprinkle the top with panko breadcrumbs and an additional 2 tablespoons of Parmesan cheese for extra crunch.
13. Bake the casserole at 400°F (200°C) for 20 minutes, or until the top is golden brown and the sauce bubbles around the edges.
14. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and the texture to set.
Velvety and rich, this casserole offers a delightful contrast between the tender squash and the umami-packed mushrooms, all enveloped in a creamy sauce that’s subtly herbaceous. Serve it alongside a crisp green salad or as a standout side to roasted meats, and consider garnishing with fresh thyme for a pop of color and freshness that elevates the dish even further.
Coconut Milk Butternut Squash Casserole
Zestfully bridging the gap between cozy comfort and refined elegance, this Coconut Milk Butternut Squash Casserole transforms humble winter squash into a velvety, aromatic masterpiece. Silky coconut milk melds with roasted squash and warm spices, creating a dish that feels both nourishing and decadently special—perfect for holiday gatherings or a quiet, elegant supper.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 large butternut squash (about 3 pounds), peeled and cubed—I find smaller, 1-inch cubes roast more evenly and absorb flavors beautifully.
– 1 (13.5-ounce) can full-fat coconut milk, well-shaken; the rich creaminess is essential for that luxurious texture.
– 2 tablespoons pure maple syrup, preferably Grade A for its delicate sweetness.
– 2 tablespoons extra-virgin olive oil, my go-to for roasting to add a subtle fruity note.
– 1 teaspoon ground cinnamon, for warm, aromatic depth.
– 1/2 teaspoon ground nutmeg, freshly grated if possible—it makes all the difference.
– 1/2 teaspoon fine sea salt, to balance the sweetness.
– 1/4 teaspoon freshly ground black pepper, for a gentle kick.
– 1/2 cup panko breadcrumbs, for a crispy, golden topping that adds wonderful contrast.
– 2 tablespoons unsalted butter, melted, to help the breadcrumbs toast to perfection.
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. In a large mixing bowl, combine the cubed butternut squash, olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper, tossing until the squash is evenly coated.
3. Spread the seasoned squash in a single layer on a rimmed baking sheet and roast in the preheated oven for 25 minutes, or until the edges are lightly caramelized and tender when pierced with a fork.
4. Tip: Roasting the squash first deepens its natural sweetness and prevents a watery casserole—don’t skip this step!
5. Transfer the roasted squash to the prepared baking dish, spreading it out evenly.
6. Pour the coconut milk over the squash, gently stirring to combine and ensure the milk seeps into all the crevices.
7. In a small bowl, mix the panko breadcrumbs with the melted butter until the crumbs are lightly moistened.
8. Sprinkle the buttered breadcrumbs evenly over the squash and coconut milk mixture in the baking dish.
9. Tip: For extra crunch, toast the panko in a dry skillet over medium heat for 2-3 minutes before mixing with butter—it adds a nutty flavor.
10. Reduce the oven temperature to 375°F (190°C) and bake the casserole, uncovered, for 25 minutes, or until the topping is golden brown and the coconut milk is bubbling around the edges.
11. Tip: Let the casserole rest for 10 minutes after baking; this allows the flavors to meld and makes serving easier without being too runny.
12. Remove from the oven and let it cool slightly before serving.
Wonderfully creamy with a hint of spice, this casserole offers a velvety texture that pairs beautifully with the crisp panko topping. Serve it alongside a simple green salad or as a standout side to roasted meats, and watch it become the star of any table—its aromatic warmth is sure to delight even the most discerning palates.
Butternut Squash and Quinoa Casserole
Delightfully bridging the gap between wholesome comfort and sophisticated dining, this butternut squash and quinoa casserole emerges as the ultimate centerpiece for chilly evenings. Its golden, caramelized top gives way to a creamy, herb-infused interior where nutty quinoa mingles with sweet roasted squash. Consider it your new go-to for effortless entertaining or a nourishing family supper that feels decidedly special.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces (about 4 cups)
– 1 cup uncooked quinoa, rinsed well under cold water—this removes any bitterness
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 ½ cups vegetable broth
– ½ cup heavy cream, which adds a luxurious richness
– 1 cup shredded Gruyère cheese, divided (its nutty flavor is perfect here)
– ¼ cup grated Parmesan cheese
– 1 teaspoon fresh thyme leaves, plus extra for garnish
– ½ teaspoon smoked paprika, for a subtle warmth
– Salt and freshly ground black pepper, to season throughout
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, ¼ teaspoon salt, and a few grinds of black pepper on a rimmed baking sheet.
3. Roast the squash in the preheated oven for 25 minutes, or until tender and lightly browned at the edges, stirring halfway through.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
5. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and cook for 1 more minute, just until fragrant—be careful not to let it burn.
7. Add the rinsed quinoa to the saucepan and toast for 2 minutes, stirring constantly, to enhance its nutty flavor.
8. Pour in the vegetable broth and bring the mixture to a boil.
9. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
10. Remove the saucepan from the heat and let it sit, covered, for 5 minutes; then fluff the quinoa with a fork.
11. In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, heavy cream, ¾ cup of the Gruyère cheese, Parmesan cheese, thyme leaves, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
12. Gently fold everything together until evenly combined, being careful not to mash the squash.
13. Transfer the mixture to the prepared baking dish and spread it into an even layer.
14. Sprinkle the remaining ¼ cup of Gruyère cheese evenly over the top.
15. Bake the casserole in the 400°F (200°C) oven for 25 minutes, or until the cheese is bubbly and the top is golden brown.
16. Let the casserole rest for 10 minutes before serving to allow the flavors to meld and the structure to set.
Velvety and comforting, this casserole offers a delightful contrast between the creamy quinoa base and the tender, caramelized squash. The smoky paprika and fresh thyme lend an aromatic depth that makes each bite complex yet wholly satisfying. For a stunning presentation, garnish with extra thyme leaves and serve alongside a crisp arugula salad dressed with lemon vinaigrette.
Pumpkin Spice Butternut Squash Casserole
Nothing captures the essence of autumn’s elegance quite like a dish that transforms humble ingredients into a centerpiece of warmth and spice. This Pumpkin Spice Butternut Squash Casserole is a celebration of the season, where creamy squash meets the aromatic embrace of classic fall spices, all baked under a golden, buttery crumble topping. It’s the perfect harmony of comfort and sophistication for your holiday table.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed—I find smaller, 1-inch cubes roast more evenly and yield a creamier texture.
- 2 tablespoons extra virgin olive oil, my go-to for its fruity notes that complement the squash.
- 1/4 cup pure maple syrup, preferably grade A for its delicate flavor that won’t overpower.
- 1 teaspoon pure vanilla extract, which adds a warm, floral depth to the spices.
- 1 teaspoon ground cinnamon, the heart of the pumpkin spice blend.
- 1/2 teaspoon ground ginger, for a subtle, peppery kick.
- 1/4 teaspoon ground nutmeg, freshly grated if possible, as it makes all the difference.
- 1/4 teaspoon ground cloves, just a pinch to round out the spice profile.
- 1/2 teaspoon kosher salt, to balance the sweetness and enhance the natural flavors.
- 1/4 cup all-purpose flour, for thickening the filling slightly.
- 1 cup heavy cream, which creates a luxuriously smooth and rich base.
- 1/2 cup packed light brown sugar, for that caramel-like sweetness in the topping.
- 1/2 cup old-fashioned rolled oats, which add a delightful chewiness to the crumble.
- 1/4 cup unsalted butter, cold and cubed—using cold butter ensures a flaky, crisp topping.
- 1/2 cup chopped pecans, for a nutty crunch that contrasts beautifully with the creamy squash.
Instructions
- Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
- In a large mixing bowl, toss the cubed butternut squash with 2 tablespoons of extra virgin olive oil until evenly coated. Tip: Spread the squash in a single layer on a baking sheet to ensure it roasts evenly without steaming.
- Roast the squash in the preheated oven for 20 minutes, or until the edges are lightly golden and the cubes are fork-tender. Remove from the oven and reduce the temperature to 375°F.
- While the squash roasts, in a medium saucepan, whisk together 1/4 cup pure maple syrup, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon kosher salt over medium heat.
- Gradually sprinkle in 1/4 cup all-purpose flour, whisking constantly to prevent lumps, and cook for 1 minute until the mixture thickens slightly and becomes fragrant.
- Slowly pour in 1 cup heavy cream, whisking continuously, and bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring often, until the sauce is smooth and has thickened to a custard-like consistency. Tip: Avoid boiling to prevent the cream from curdling.
- Transfer the roasted squash to the greased baking dish, spreading it out evenly.
- Pour the warm spiced cream sauce over the squash, using a spatula to gently fold and coat every cube.
- In a separate bowl, combine 1/2 cup packed light brown sugar, 1/2 cup old-fashioned rolled oats, 1/4 cup cold, cubed unsalted butter, and 1/2 cup chopped pecans. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Tip: For extra crunch, toast the pecans in a dry skillet for 3-4 minutes before chopping.
- Sprinkle the crumble topping evenly over the squash mixture in the baking dish.
- Bake in the 375°F oven for 25 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
- Remove from the oven and let the casserole rest for 10 minutes before serving to allow the flavors to meld and the filling to set slightly.
Momentarily, as you scoop into this casserole, you’ll discover a velvety, spiced squash filling that melts on the tongue, contrasted by the crisp, nutty topping. The warmth of cinnamon and ginger lingers subtly, making it an ideal companion to roasted turkey or a standalone vegetarian delight. For a creative twist, serve it alongside a dollop of whipped cream infused with a hint of orange zest, adding a bright, citrusy note that elevates the entire experience.
Butternut Squash and Sausage Casserole
Savor the warmth of the season with this comforting casserole, where sweet butternut squash mingles with savory sausage in a dish that feels both rustic and refined. Perfect for a festive gathering or a cozy family dinner, it transforms simple ingredients into a memorable centerpiece.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash, peeled and cubed (about 4 cups—I find a sharp chef’s knife makes peeling a breeze)
– 1 lb Italian sausage, casings removed (I prefer a mild variety to let the squash shine, but spicy works too)
– 1 yellow onion, diced
– 2 cloves garlic, minced (freshly minced garlic adds a vibrant punch)
– 1 cup heavy cream (room temperature blends more smoothly)
– 1 cup shredded Gruyère cheese (its nutty flavor is my go-to for melting)
– 2 tbsp extra virgin olive oil (a good-quality oil enhances the sauté)
– 1 tsp dried thyme
– ½ tsp ground nutmeg (freshly grated nutmeg adds a warm, aromatic note)
– Salt and black pepper, as needed
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and cook the Italian sausage, breaking it into crumbles with a wooden spoon, for 6-8 minutes until browned and no longer pink.
3. Transfer the cooked sausage to a bowl, leaving any drippings in the skillet.
4. Add the remaining tablespoon of olive oil to the skillet, then sauté the diced onion for 4-5 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute more, just until aromatic to avoid burning.
6. Add the cubed butternut squash to the skillet, tossing to coat with the onion and garlic mixture, and cook for 5 minutes to lightly soften the edges.
7. Pour in the heavy cream, then sprinkle with dried thyme, ground nutmeg, salt, and black pepper, stirring gently to combine.
8. Simmer the mixture over medium-low heat for 3-4 minutes until the cream begins to thicken slightly.
9. Remove the skillet from heat and fold in the cooked sausage and half of the shredded Gruyère cheese until evenly distributed.
10. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
11. Top with the remaining Gruyère cheese, covering the surface evenly for a golden crust.
12. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and lightly browned and the squash is tender when pierced with a fork.
13. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and set slightly.
When served, this casserole offers a delightful contrast of creamy, tender squash against the hearty sausage crumbles, with a rich, cheesy topping that adds a satisfying crunch. For a creative twist, garnish with fresh parsley or serve alongside a crisp green salad to balance the richness.
Vegan Butternut Squash and Lentil Casserole
Hearty yet refined, this vegan casserole transforms humble butternut squash and lentils into a comforting centerpiece, perfect for chilly evenings or festive gatherings. Its layers of earthy sweetness and savory depth come together with minimal fuss, offering a nourishing dish that feels both rustic and elegant. As the aroma fills your kitchen, you’ll find it’s a celebration of simple, wholesome ingredients elevated through thoughtful preparation.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)—I find uniform cubes ensure even roasting.
– 1 cup dried brown lentils, rinsed and drained (they hold their shape beautifully here).
– 1 large yellow onion, finely diced—sweet varieties like Vidalia add a lovely caramelized note.
– 3 cloves garlic, minced (freshly minced releases the best aroma).
– 2 tablespoons extra-virgin olive oil, my go-to for its fruity depth.
– 1 teaspoon smoked paprika (it lends a subtle smokiness without overpowering).
– 1/2 teaspoon dried thyme (crush it between your fingers to awaken the oils).
– 4 cups vegetable broth, low-sodium preferred for better control over seasoning.
– 1/2 cup unsweetened almond milk, at room temperature to prevent curdling when added.
– Salt and freshly ground black pepper, to taste (I start with 1/2 teaspoon salt and adjust later).
– Fresh parsley, chopped, for garnish—it adds a bright, herbal finish.
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat the extra-virgin olive oil in a large, oven-safe skillet or Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add the cubed butternut squash, rinsed lentils, smoked paprika, and dried thyme to the skillet, tossing to coat evenly with the oil and aromatics.
6. Pour in the vegetable broth, ensuring it just covers the ingredients, and bring to a gentle simmer over medium-high heat.
7. Once simmering, cover the skillet and transfer it to the preheated oven, baking for 30 minutes until the squash is tender when pierced with a fork and the lentils are cooked through.
8. Remove the skillet from the oven and stir in the unsweetened almond milk, which will create a creamy sauce without dairy—tip: add it slowly to blend smoothly.
9. Season with salt and freshly ground black pepper to taste, starting with 1/2 teaspoon salt and adjusting as needed, then return to the oven uncovered for 5 minutes to thicken slightly.
10. Garnish with freshly chopped parsley just before serving for a pop of color and freshness.
Gently spoon this casserole into bowls, where the tender squash melts into the hearty lentils, creating a velvety texture with a hint of smokiness from the paprika. Serve it over a bed of quinoa or with crusty bread to soak up the savory broth, and consider a drizzle of olive oil or a sprinkle of toasted nuts for added crunch—it’s a dish that comforts with every bite, perfect for sharing or savoring solo.
Butternut Squash and Cornbread Casserole
Savor the harmonious blend of autumnal sweetness and savory comfort in this elegant casserole, where velvety butternut squash melds with crumbly, golden cornbread in a dish that feels both rustic and refined. It’s a celebration of seasonal produce transformed into a centerpiece worthy of any holiday table or cozy weeknight dinner.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces—I find roasting it first deepens its natural caramelized flavor.
– 2 cups cornbread mix (I prefer a slightly sweet variety for contrast).
– 1 cup whole milk, at room temperature to help the batter come together smoothly.
– 2 large eggs, also at room temperature for better emulsification.
– ½ cup unsalted butter, melted and slightly cooled—extra virgin olive oil can substitute, but butter adds richness.
– 1 cup fresh or frozen corn kernels, thawed if frozen, for a pop of sweetness and texture.
– 1 tsp kosher salt, to enhance all the flavors without overpowering.
– ½ tsp freshly ground black pepper, for a subtle warmth.
– ½ tsp dried thyme, my go-to herb for earthy notes that complement the squash.
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Spread the cubed butternut squash in a single layer on a baking sheet, drizzle with 1 tablespoon of the melted butter, and season with half the salt and pepper.
3. Roast the squash for 20 minutes, until tender and lightly browned at the edges, then remove from the oven and reduce the temperature to 375°F (190°C).
4. In a large mixing bowl, whisk together the cornbread mix, milk, eggs, and remaining melted butter until just combined—avoid overmixing to keep the texture tender.
5. Gently fold in the roasted squash, corn kernels, thyme, and remaining salt and pepper until evenly distributed.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake at 375°F (190°C) for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 10 minutes before serving to allow it to set properly.
Buttery and moist with a delightful crumb, this casserole offers a symphony of textures from the soft squash to the crisp cornbread crust. Serve it warm alongside a simple green salad or as a hearty side to roasted meats, and watch it become an instant favorite at any gathering.
Summary
From cozy weeknight dinners to impressive holiday sides, these 18 creamy butternut squash casseroles offer something for every occasion. We hope you find a new family favorite! Try a recipe, leave a comment telling us which one you loved, and share this roundup on Pinterest to spread the comfort food joy.
