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BUTTERNUT SQUASH CASSEROLE centered hero view, clean and uncluttered
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 232
Ingredients Method Notes

Ingredients
  

  • 2 Tablespoons olive oil or avocado oil
  • 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
 

  1. Preheat the oven to 350°F and grease an 8” x 18” casserole dish with cooking spray.
  2. Fill a medium-large pot halfway with water and bring to a boil. Add green beans and carrots, boiling for 3 minutes.
  3. Add frozen corn and boil for 2 more minutes.
  4. Drain cooked veggies and set aside in the strainer.
  5. In the empty pot, heat 1 tablespoon oil and cook mushrooms over medium heat for 8 minutes until soft.
  6. 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.
  7. Mix drained veggies, cannellini beans, Greek yogurt, and 1/2 cup mozzarella cheese into the gravy mixture.
  8. Spread the casserole mixture into the prepared dish.
  9. In a medium bowl, combine crumbled crackers, 1 tablespoon oil, and remaining 1/2 cup cheese. Sprinkle over casserole.
  10. Bake for 25 minutes.
  11. 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.