Creamy Butternut Squash Casserole

This Creamy Butternut Squash Casserole is the definition of cozy comfort. Each bite delivers the sweet, nutty flavor of roasted squash combined with a velvety cheese sauce and a crunchy topping. It’s rich yet light enough to serve as a side or vegetarian main dish. Perfect for holiday tables, Sunday dinners, or chilly weeknights, this casserole brings warmth, flavor, and a little seasonal magic to every plate.

Why You’ll Love This Recipe

• Creamy, flavorful, and full of autumn warmth.
• A wholesome, veggie-packed comfort dish.
• Perfect for Thanksgiving or cozy weeknights.
• Easy to make ahead and reheat beautifully.
• Naturally vegetarian and gluten-friendly adaptable.

Ingredients

• 1 large butternut squash (about 2 lbs), peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• ¼ teaspoon garlic powder
• ¼ teaspoon nutmeg (optional)
• ½ cup breadcrumbs
• 1 tablespoon olive oil (for topping)
• 1 tablespoon chopped parsley, for garnish

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a medium casserole dish.
2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
4. Gradually whisk in milk and cream until smooth and thickened.
5. Stir in cheddar, Parmesan, garlic powder, and nutmeg. Mix until melted and creamy.
6. Add roasted squash to the sauce and gently mash or stir to desired consistency.
7. Transfer to the prepared casserole dish.
8. Combine breadcrumbs with olive oil and sprinkle evenly over the top.
9. Bake for 20–25 minutes or until bubbly and golden brown.
10. Garnish with fresh parsley before serving warm.

Tips & Variations

• Use Gruyère or mozzarella for a different cheesy flavor.
• Add a layer of spinach or kale for extra greens.
• Make it gluten-free with cornstarch instead of flour and gluten-free breadcrumbs.
• Prepare ahead, refrigerate overnight, and bake before serving.

Storage & Freezer Instructions

• Refrigerate: Keep leftovers in an airtight container for up to 4 days.
• Reheat: Warm in the oven at 350°F (175°C) for 10–12 minutes until bubbly.
• Freeze: Assemble but don’t bake; freeze for up to 2 months. Thaw overnight and bake as directed.

Serving & Pairing Ideas

• Serve alongside roasted chicken, turkey, or baked salmon.
• Add a crisp salad and crusty bread for a complete vegetarian meal.
• Top with extra Parmesan and herbs before serving for a festive touch.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes. Assemble it a day in advance, cover, and refrigerate. Bake right before serving for a fresh, creamy texture.

What cheeses work best in this casserole?

Sharp cheddar and Parmesan add depth, but Gruyère or fontina are excellent substitutes for a milder flavor.

Can I use frozen butternut squash?

Yes, just thaw it and pat dry before roasting or adding to the sauce.

How can I make this recipe dairy-free?

Use plant-based butter, coconut milk, and vegan cheese alternatives. The result will still be creamy and flavorful.

Ready to Make It?

This Creamy Butternut Squash Casserole is rich, comforting, and beautifully balanced. Perfect for family dinners or festive gatherings, it’s the kind of dish that keeps everyone coming back for seconds.

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