Butternut Squash Casserole Recipe

Hi, I’m Sam from dishfoody.com, where fall harvest becomes irresistible comfort. Butternut Squash Casserole bakes tender roasted squash cubes with caramelized onions and brown butter under a crunchy butter-cracker topping for sweet-savory perfection. Perfect for Thanksgiving sides, holiday dinners, or cozy fall meals.

Rich, crowd-pleasing, ready in about 75 minutes.

Why This Recipe Works

• Brown butter infuses deep nutty richness throughout.
• Cubed squash cooks evenly while retaining texture.
• Caramelized onions add savory depth to natural sweetness.
• Cracker topping delivers perfect buttery crunch.
• Simple assembly with maximum flavor payoff.

Ingredients & Prep

• 1½ lbs butternut squash, peeled and cut into 1-inch cubes
• 6 tablespoons unsalted butter
• 1 medium onion, minced
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 sleeve butter crackers (like Ritz), crushed (about 15 crackers)

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Place squash cubes in greased casserole dish.
2. Heat skillet over medium-high. Melt 1 tablespoon butter; cook onion 6-8 minutes until golden. Toss with squash.
3. In same skillet, melt remaining 5 tablespoons butter over medium until browned and fragrant (3-4 minutes). Pour over squash and onions.
4. Sprinkle thyme, salt, and pepper; stir to coat. Cover with foil and bake 50 minutes until squash is tender.
5. Remove foil. Top evenly with crushed crackers. Bake uncovered 15 minutes until golden.
6. Let rest 5 minutes before serving.

Flavor Variations

Storage Tips

Refrigerate covered up to 4 days. Reheat at 350°F 15-20 minutes. Freezes well up to 2 months.

FAQs

Squash not tender? Cover tightly and add 10 extra minutes.
Topping soggy? Crush crackers fresh and bake uncovered longer.
Spice it up? Add nutmeg or cinnamon to squash mixture.

Conclusion

Butternut Squash Casserole delivers fall comfort with brown butter richness and perfect crunch. Warm, satisfying, and holiday-worthy. Find more seasonal sides at dishfoody.com.

Butternut Squash Casserole Recipe

Print Recipe

A cozy and creamy butternut squash casserole topped with a buttery breadcrumb and Parmesan crust. Perfect for fall dinners, holidays, or a comforting side dish.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Butternut Squash Base:
• 4 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream (or coconut milk)
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Topping:
• 1/2 cup breadcrumbs (panko recommended)
• 2 tbsp melted butter
• 1/4 cup grated Parmesan
• Pinch of salt

Instructions

• 1. Preheat oven to 375°F (190°C). Grease a medium baking dish.
• 2. Steam or boil butternut squash until tender, about 12–15 minutes.
• 3. In a skillet, heat olive oil and sauté onion and garlic until soft.
• 4. Mash cooked squash in a large bowl, then stir in onion mixture, salt, pepper, thyme, nutmeg, heavy cream, mozzarella, and Parmesan.
• 5. Transfer mixture to baking dish and smooth the top.
• 6. In a small bowl, mix breadcrumbs, melted butter, Parmesan, and a pinch of salt.
• 7. Sprinkle topping evenly over casserole.
• 8. Bake 20–25 minutes, or until hot and golden brown on top.
• 9. Let rest 5 minutes before serving.

Notes

• Add cooked bacon or sausage for a hearty version.
• Substitute sweet potatoes for butternut squash.
• Use gluten-free breadcrumbs if needed.

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 6g
• Sodium: 320mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 40mg

Keywords: Butternut Squash Casserole, holiday side dish, squash casserole recipe