Whole kitchen smells like roasted maple and nutmeg when this butternut squash casserole goes in the oven. The squash softens into velvet, cheese gets golden on top, and everything feels warm before you even take a bite. It’s a holiday favorite for a reasoncomforting, colorful, and so simple to love.
This cozy dish layers roasted butternut squash with sautéed onions, herbs, and just enough sharp cheddar to feel indulgent. It’s like your grandma’s old-school sweet potato casserolebut not sugary, and ready in about 40 minutes. Naturally gluten free, easily prepped ahead, and built with wholesome ingredients you’ll find at any grocery store. Just slice, roast, layer, bake.
I started putting this one together around Thanksgiving 2017, when my sister went vegetarian and I had to rethink the sides. My dad took one bite and said, “Waitthis is healthy?” That’s when I knew it hit the sweet spot. Roasting the squash first brings out a caramel layer you don’t get from steaming. Years of sourcing for this blog taught me: the best flavor comes from simple methods and seasonal produce. This one proves it every time.
Yesica Andrews
Butternut Squash Casserole: Easy and Delicious Recipe
This Butternut Squash Casserole is a healthy and easy side dish perfect for any occasion. With fresh herbs, creamy Greek yogurt, and a crispy cracker topping, this recipe delivers a comforting and flavorful experience that highlights the goodness of Healthy Butternut Squash. Ideal as an Easy Butternut Squash Casserole for the holidays or weeknight dinners, it’s both crowd-pleasing and nutritious.
8 ounces baby bella or cremini mushrooms (finely chopped)
4 teaspoons minced garlic
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon fine sea salt
1 teaspoon onion powder
1 teaspoon tamari sauce or soy sauce
2 cups low-sodium vegetable or chicken broth
2 tablespoons cornstarch
12 ounces fresh green beans (chopped into 1 1/2” wide pieces, about 2 1/2 cups once chopped)
1 cup peeled and chopped carrot (approx. 2-3 medium carrots)
1 cup frozen corn
1 (15-ounce) can cannellini beans (rinsed and drained)
1/2 cup plain Greek yogurt
1 cup shredded mozzarella cheese (divided)
32 whole-wheat crackers (crumbled, about 1 to 1 1/4 cups)
1 Tablespoon olive oil or avocado oil
Fresh rosemary leaves (optional for garnish)
Method
Preheat the oven to 350°F and grease an 8” x 18” casserole dish with cooking spray.
Fill a medium-large pot halfway with water and bring to a boil. Add green beans and carrots, boiling for 3 minutes.
Add frozen corn and boil for 2 more minutes.
Drain cooked veggies and set aside in the strainer.
In the empty pot, heat 1 tablespoon oil and cook mushrooms over medium heat for 8 minutes until soft.
Add garlic, thyme, rosemary, sea salt, onion powder, tamari sauce, and broth. Whisk and cook until simmering and thickened, about 3-5 minutes. Turn off heat.
Mix drained veggies, cannellini beans, Greek yogurt, and 1/2 cup mozzarella cheese into the gravy mixture.
Spread the casserole mixture into the prepared dish.
In a medium bowl, combine crumbled crackers, 1 tablespoon oil, and remaining 1/2 cup cheese. Sprinkle over casserole.
Bake for 25 minutes.
Let cool for 10 minutes before serving. Garnish with fresh rosemary if desired.
Notes
For softer vegetables, boil carrots and green beans for 8-10 minutes instead of 3. This will give the casserole a more tender texture.
Why You’ll Love This Butternut Squash Casserole
This butternut squash casserole is the ultimate comfort food, perfect for any occasion. It’s simple, wholesome, and bursting with cozy, fall flavors. Whether served as a festive holiday side dish or a satisfying weeknight meal, it beautifully balances healthy ingredients with indulgent taste.
Hearty and healthy: Naturally gluten-free and packed with vegetables, offering a wonderfully creamy texture.
Beginner-friendly: Features straightforward ingredients and easy cooking techniques like roasting and layering.
Make-ahead friendly: Save time on busy days by roasting the squash and prepping the topping in advance.
If you’re curating a collection of fall casserole recipes, this one is sure to impress with its golden, cheesy topping! It’s also an excellent choice for an easy butternut squash casserole to seamlessly add to your weeknight dinner rotation.
Key Ingredients and Tools You’ll Need
This recipe keeps things straightforward with accessible, everyday ingredients. Here’s what you’ll need to gather:
Butternut squash: Select a squash that feels heavy for its size and has smooth, unblemished skin.
Sharp cheddar cheese: Provides a rich, savory flavor that perfectly complements the natural sweetness of the squash.
Fresh, earthy herbs: Freshly chopped thyme and rosemary infuse the dish with warm, savory notes.
Olive oil: Essential for roasting the squash to tender, caramelized perfection.
Optional toppings: Crushed whole-wheat crackers add a delightful crunch, or a sprinkle of fresh herbs can be used for garnish.
Tools: You’ll need a sharp knife, a sturdy baking dish, and a sheet pan for roasting. For even easier prep, a vegetable peeler is highly recommended for tackling the squash skin.
How to Make It: Step-by-Step
This delectable butternut squash casserole comes together with just a handful of easy steps. Here’s exactly how to prepare it:
Prep and Roast the Squash: Peel the butternut squash, slice it into even 1-inch cubes, and toss them with olive oil and a pinch of salt. Spread the cubes in a single layer on a sheet pan and roast at 400°F (200°C) for 20–25 minutes, or until they are tender and slightly caramelized.
Sauté the Aromatics: In a pan, cook chopped onions with olive oil, fresh thyme, and fresh rosemary over medium heat until softened and fragrant, about 5-7 minutes. This step creates a flavorful, savory base that ties the whole casserole together.
Layer the Casserole: In a greased 9×13 inch baking dish, spread the roasted squash evenly. Top it with the sautéed onion and herb mixture, then sprinkle over half of the shredded sharp cheddar cheese.
Add Crunch and Cheese Topping: In a small bowl, mix the crushed whole-wheat crackers with a drizzle of olive oil. Layer this crunchy topping evenly over the squash mixture. Finally, sprinkle on the remaining cheddar cheese for that irresistible gooey, golden finish.
Bake and Enjoy: Bake the casserole at 350°F (175°C) for 25 minutes, or until it’s bubbly around the edges and the topping is golden. Let it cool for 10 minutes before serving to allow the layers to set and flavors to meld.
Pro Tip: To save time, you can roast the squash and prepare the cracker topping the night before. Just assemble and bake when you’re ready to serve.
Serving and Storage Tips
This dish pairs beautifully with a variety of meals, whether you’re serving it as a holiday side or the main event on a cozy weeknight. Here are a few ideas for serving and storing your casserole:
Perfect pairings: Serve this casserole alongside a crisp fall salad, roasted chicken, turkey, or a hearty vegetarian main course.
Storage: Leftovers keep well when stored in an airtight container in the fridge for up to 3 days. To reheat, bake in a 350°F (175°C) oven until warmed through, or microwave individual portions.
Freezing: This casserole freezes beautifully *before* baking. Simply assemble the casserole in a freezer-safe dish, wrap it tightly in foil, and freeze for up to one month. When ready to bake, thaw it overnight in the fridge before baking as directed.
Storage Quick Reference
Storage Method
How To
Duration
Refrigerate
Cover tightly or store in an airtight container.
Up to 3 days
Freeze
Wrap unbaked casserole tightly in foil.
Up to 1 month
Reheat
Bake at 350°F or microwave single portions.
Until warmed through
Whether you’re planning this for your next round of fall casserole recipes or a last-minute weeknight dinner, this cheesy butternut squash casserole is here to make life delicious and easy.
Expert Says: The Science Behind a Perfect Butternut Squash Casserole
Butternut squash’s naturally sweet, creamy texture makes it ideal for casseroles, providing both moisture and depth of flavor. Balancing savory ingredients enhances its earthiness, while roasting the squash caramelizes sugars, which elevates the overall dish. This technique ensures your butternut squash casserole is rich and comforting without being heavy.
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Finding Comfort in Butternut Squash Casserole
After several kitchen experimentsone too-sweet attempt and another that needed more textureI finally landed on this butternut squash casserole. It took patience and taste testing, but now it’s a balanced, cozy dish that’s both nourishing and family-friendly, perfect for those evenings when you want warmth without heaviness.
FAQs ( Butternut Squash Casserole )
Can I make this casserole ahead of time?
This recipe is perfect for making ahead. Prepare all components, assemble the casserole, and cover it tightly with foil. Refrigerate for up to 24 hours, then bake as directed, adding extra time if cooking from cold. This helps flavors meld while saving time on the day you serve it.
How do I store leftovers properly?
Store any leftovers in an airtight container in the refrigerator. This dish keeps well for 3 to 4 days. When reheating, cover with foil to retain moisture, and heat at 350°F until warmed through. Avoid freezing to maintain the best texture.
Can I make a gluten-free version?
Absolutely! Simply swap any breadcrumbs or flour in the recipe for certified gluten-free alternatives. Make sure all other ingredients are gluten free as well. This adjustment keeps the meal safe for gluten-sensitive guests without sacrificing flavor.
What are good substitutes for cheese in this dish?
If you want to reduce dairy or try a different flavor, nutritional yeast or vegan cheese are great options. They provide a cheesy, savory element without using traditional cheese. Tofu-based spreads or cashew cream can also add creaminess while keeping the casserole vegetarian and satisfying.
How do I prevent the casserole from becoming soggy?
To avoid sogginess, roast the butternut squash until it’s tender but still firm before adding it to the casserole. Avoid over-mixing wet ingredients and bake uncovered for the last 10 minutes to help crisp the top. These steps keep the texture balanced and satisfying.
Can I add protein to make it a main dish?
Yes! Adding cooked chicken, turkey sausage, or even beans can elevate this meal into a hearty main dish. Stir in your choice of protein before baking to keep everything warm and flavorful. This is a great way to customize the recipe for a complete dinner.
Conclusion
This butternut squash casserole comes together in just about an hour and feels like a warm hug from the kitchen. The roasted squash caramelizes beautifully, while the cheesy, crunchy topping adds that perfect comfort food touch. You’ll love how simple, wholesome ingredients transform into such a cozy, crowd-pleasing dish that feels both nourishing and indulgent.
Want to mix it up? Try stirring in toasted pecans for some added crunch or swapping sharp cheddar with a milder cheese for a gentler finish. This recipe stores well in the fridge for easy reheating, and freezing before baking is a brilliant shortcut I learned from a longtime home baker. It’s a naturally gluten-free casserole that fits right into fall casserole recipes or holiday sides with absolute ease.
Have a favorite twist or photo to share? I’d love to hear how you make this recipe your own or what cherished memories it brings up! Please pass it along to loved ones or tuck it into your weeknight rotationbecause this easy butternut squash casserole is a simple, satisfying way to brighten any meal and warm the heart.
