Cheesy Butternut Squash Casserole A Creamy Twist on Classic Fall Flavor
Cheesy Butternut Squash Casserole is a cozy and comforting dish that brings together the natural sweetness of butternut squash with a rich, creamy cheesy sauce. The tender squash cubes get…
By Ava
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Reading time: 5 min
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Cheesy Butternut Squash Casserole is a cozy and comforting dish that brings together the natural sweetness of butternut squash with a rich, creamy cheesy sauce. The tender squash cubes get baked into a bubbly, golden topping that’s both soft inside and slightly crisp on top. It’s a fresh take on a classic fall favorite that feels warm and inviting with every bite.
I love making this casserole when the weather starts to cool down because it fills the kitchen with the smell of roasted squash and melted cheese. I usually toss in a little garlic and sprinkle some herbs on top for an extra layer of flavor. It’s one of those dishes that always surprises guests – they expect plain squash but get this creamy, cheesy goodness instead!
This casserole works great as a side for family dinners or holiday gatherings, but I also enjoy it as a simple, satisfying weeknight meal. I often serve it alongside some crusty bread or a fresh green salad to balance the richness. If you want to make it ahead, it reheats beautifully too, which is a big win in my book.
Key Ingredients & Substitutions
Butternut Squash: This is the star, giving sweetness and creaminess. If you can’t find it, try pumpkin or sweet potatoes for a similar texture and taste.
Cheddar Cheese: Sharp cheddar adds a nice tang and depth. Mild cheddar works too, or try gouda or fontina for a smoother melt.
Heavy Cream or Milk: Heavy cream makes it rich and creamy, but whole milk is a lighter option. For dairy-free, use coconut milk or almond milk (unsweetened).
Breadcrumbs: I use panko for a crunchy topping. If you want gluten-free, opt for gluten-free breadcrumbs or crushed nuts like pecans for extra texture.
How Do I Get a Creamy Sauce Without It Being Too Runny?
Making the cheese sauce just right is key. Here’s what to do:
- Cook onion and garlic gently in butter to soften flavors without browning.
- Heat cream or milk slowly—don’t let it boil to avoid separation.
- Add cheese gradually and stir until melted and smooth before folding in squash.
- Mash the squash until slightly chunky to help absorb the sauce, avoiding too much liquid.
- The breadcrumbs on top add texture and soak up extra moisture as it bakes.
Following these tips will give you a thick, creamy casserole without watery spots.
Equipment You’ll Need
- Medium pot – perfect for boiling the squash until tender without crowding.
- Large skillet – great for sautéing onions and garlic to build flavor.
- Potato masher or fork – helps mash the squash with a bit of texture left in.
- Oven-safe casserole dish – to bake and crisp the topping evenly.
- Mixing bowls – for tossing the breadcrumbs with oil and combining ingredients.
Flavor Variations & Add-Ins
- Add cooked crumbled sausage – it brings a savory, meaty boost that pairs well with squash.
- Use Gruyère cheese instead of cheddar for a nuttier, more complex taste.
- Mix in sautéed mushrooms or spinach for extra veggies and earthiness.
- Sprinkle some smoked paprika or cayenne pepper into the cheese sauce for a little heat.
Cheesy Butternut Squash Casserole: A Creamy Twist on Classic Fall Flavor
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 3-4 cups cubed)
- 2 tablespoons unsalted butter
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream or whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
Topping:
- 1 cup breadcrumbs (preferably panko for crunch)
- 1 tablespoon olive oil
- Fresh sage or thyme leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 10-15 minutes to cook the squash, then about 25-30 minutes baking time. Overall, plan for around 50-60 minutes from start to finish, including a brief resting time after baking.
Step-by-Step Instructions:
1. Prepare the Butternut Squash:
Start by peeling and seeding the squash, then cut it into 1-inch cubes. Boil the cubes in salted water for 10-15 minutes until they are tender. Drain well and set aside.
2. Make the Cheese Sauce:
While the squash cooks, melt butter in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute. Pour in the cream or milk and warm gently, avoiding boiling. Gradually stir in the cheddar, mozzarella (if using), and Parmesan until melted. Add salt, pepper, nutmeg, and thyme, mixing well.
3. Combine, Top, and Bake:
Mash the cooked butternut squash slightly to keep some texture, then fold it into the cheese sauce. Spread this mix evenly in a greased casserole dish. Toss the breadcrumbs with olive oil and sprinkle them evenly over the top. Bake at 375°F (190°C) for 25-30 minutes until the topping turns golden and crunchy. Let the casserole rest for 5 minutes before serving. Garnish with fresh sage or thyme if you like.
Can I Use Frozen Butternut Squash?
Yes! Just make sure to thaw it completely and drain any excess water before cooking. This prevents the casserole from becoming too watery.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What Can I Substitute for Heavy Cream?
You can use whole milk for a lighter version or plant-based milks like unsweetened almond or oat milk for a dairy-free option. Just note the texture will be slightly less rich.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.