Butternut Squash Casserole Recipe that hits creamy, cozy, and crunchy all in one bite? I make this all fall long, and I never bring home leftovers from potlucks. If you love a buttery topping, a velvety center, and just the right hit of herbs, you’ll love this one-pan wonder.
Easy Butternut Squash Casserole Recipe
I reach for this casserole when I want a side that feels special but doesn’t chain me to the stove. The roasted squash turns naturally sweet and silky, and the cheesy sauce adds that spoon-licking creaminess. The crisp, buttery pecan-panko topping seals the deal with texture and a little crunch therapy.
Ingredients You’ll Need
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed (about 6 cups)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk (or half-and-half for extra richness)
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup grated Parmesan
- 1 cup shredded sharp cheddar or Gruyère
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Optional: 1–2 tablespoons maple syrup
Topping:
- 1 cup panko breadcrumbs (or crushed buttery crackers)
- 1/2 cup chopped pecans (optional but great)
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan
- Pinch of salt
How to Make Butternut Squash Casserole
I roast the squash first so it turns sweet and caramelized. Build a quick, creamy sauce while the squash cooks, which saves time. Finish with a crunchy topping and bake until it bubbles and turns golden.
- Roast the squash:
- Preheat the oven to 400°F.
- Toss the squash with olive oil and a pinch of salt and pepper on a sheet pan.
- Roast for 25–30 minutes, until fork-tender and lightly browned.
- Make the sauce:
- Melt the butter in a large skillet over medium heat.
- Add the onion and sauté for 3–4 minutes until translucent; add the garlic and cook 30 seconds.
- Sprinkle in the flour and whisk for 1 minute to form a paste.
- Slowly whisk in the milk and simmer for 2–3 minutes until the sauce thickens.
- Stir in sour cream, Parmesan, cheddar, thyme, nutmeg, salt, pepper, and optional maple; taste and adjust seasoning.
- Combine:
- Reduce the oven temperature to 375°F.
- Add the roasted squash to a large bowl and gently mash about half of it.
- Fold the sauce into the squash and mix until creamy and combined.
- Assemble the topping:
- Stir together panko, pecans, Parmesan, melted butter, and a pinch of salt.
- Bake:
- Spread the squash mixture into a greased 2–2.5 quart baking dish.
- Sprinkle the topping evenly over the surface.
- Bake for 15–20 minutes, until the edges bubble and the top turns golden.
- Rest and serve:
- Let the casserole rest for 10 minutes.
- Garnish with extra thyme if you feel fancy.
- Scoop generous portions and accept compliments like a pro.
Substitutions & Variations
Savory Herb Twist
I swap cheddar for Gruyère and add fresh sage when I want a more savory, less sweet casserole. I brown the butter for the topping to add a nutty vibe. Shave in a little nutmeg to warm things up.
Slightly Sweet Holiday Take
I add a tablespoon or two of maple syrup to the sauce for gentle sweetness. keep the pecans in the topping and sprinkle in a pinch of cinnamon. I serve it with cranberry sauce for a sweet-savory combo.
Dietary Swaps
- Gluten-free: Use a 1:1 gluten-free flour in the sauce and gluten-free panko.
- Dairy-free: Use olive oil instead of butter, swap in unsweetened almond milk, and use a dairy-free cheese you like.
- Nut-free: Skip the pecans and add extra panko or crushed buttery crackers.
Cooking Tips
- Roast in advance: I roast the squash a day ahead and stash it in the fridge to save time.
- Mix textures: I mash half the squash and leave half in chunks for the best bite.
- Salt smart: I season the sauce well so the casserole doesn’t taste flat.
- Use a wide pan: I spread the casserole in a wider dish for more crispy top per bite.
- Brown the butter: I brown the topping butter for deeper flavor when I want extra oomph.
Serving Ideas for Butternut Squash Casserole
I pair this casserole with roast chicken, seared pork chops, or baked salmon for a balanced plate. Add a bright side like lemony green beans or a simple arugula salad to cut through the richness. I also serve it alongside turkey, ham, or prime rib during the holidays and watch it steal the spotlight.
For a meatless night, I serve it with a hearty grain salad and roasted Brussels sprouts. I drizzle a little hot honey over my portion when I crave a sweet-heat kick. If you host brunch, serve it with eggs and a crisp apple slaw and call it a day.
Make-Ahead and Storage Tips
This Butternut Squash Casserole Recipe reheats so well that I keep it in my regular meal-prep rotation.
Make-Ahead: Assemble the casserole up to the topping, cover, and refrigerate for up to 2 days. Add the topping just before baking, or assemble fully and bake straight from the fridge, adding 10–15 minutes to the bake time. You can also fully bake it, cool it, and reheat for holidays without stress.
To Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze the baked casserole (well wrapped) for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm in the oven at 350°F until hot and bubbly, or reheat slices in an air fryer at 325–350°F for 6–10 minutes. You can also microwave in 45–60 second bursts, then crisp the topping under the broiler for 1–2 minutes.
Butternut Squash Casserole Recipe
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Boil or steam the butternut squash cubes until just tender, about 10 minutes. Drain well.
- In a mixing bowl, combine cooked squash, chopped onion, salt, pepper, milk, cheddar, and Parmesan cheese.
- Transfer mixture to a greased baking dish.
- In a small bowl, mix melted butter with breadcrumbs and sprinkle evenly over casserole.
- Bake for 30-35 minutes until the top is golden and bubbly.
- Remove from oven, let cool slightly, and serve warm.