Hey there, fellow food lovers! Nyla here, from Grill Drip, and I’m absolutely bursting with excitement to share one of my all-time favorite comfort food creations: Butternut Squash Casserole! Picture this: a chilly evening, a craving for something warm and satisfying, and then BAM! This dish happened. It was a total “aha!” moment in my kitchen.

This Butternut Squash Casserole isn’t your grandma’s squash casserole, though. It’s been Grill Dripped, of course. We’re talking a flavor explosion that’s both creamy and comforting. It’s a total weeknight winner and totally Thanksgiving potluck star, transforming every meal into something special!

I took a basic dish and turned it into something extraordinary. The aroma alone is enough to make you do a happy dance. Get ready to dive into deliciousness – I can’t wait to show you how to make this amazing Butternut Squash Casserole!

INGREDIENTS You Need

This Butternut Squash Casserole ingredient list is all about bold flavors that actually work together! You can grab everything you need during your normal shopping trip. Let’s gather our delicious artillery for this flavor adventure!

2 lbs Butternut Squash: Peeled, seeded, and cubed. Don’t stress if you’re short on time. I often buy the pre-cut stuff – it’s a total weeknight shortcut!
1 cup Yellow Onion: Diced. Adds a sweet and savory base to the casserole.
2 cloves Garlic: Minced. Because everything’s better with garlic, am I right?
1/2 cup Heavy Cream: For that creamy, dreamy texture. No worries if you’re looking for a lighter option. I use coconut milk all the time in my Butternut Squash Casserole for a delicious, dairy-free twist!
1/4 cup Grated Parmesan Cheese: Adds a salty, nutty flavor.
1/4 cup Bread Crumbs: I love using panko breadcrumbs for extra crunch!
2 tbsp Butter: Melted. Because butter makes everything better, duh.
1 tsp Dried Sage: For that classic fall flavor.
1/2 tsp Nutmeg: Adds a warm, cozy touch.
Salt and Pepper: To taste. Don’t be shy – season generously!
Optional: 1/4 cup Chopped Pecans: For added crunch and nutty flavor. I love adding extra pecans to my Butternut Squash Casserole for that extra kick.

A variety of raw ingredients including butternut squash, onions, garlic, and spices, laid out on a wooden surface ready to be used in a Butternut Squash Casserole recipe.

This Butternut Squash Casserole gets its amazing taste from the perfect balance of sweet, savory, and creamy elements. Make sure your butternut squash is fresh for the best flavor! If you want to keep it fresh for the coming week, store it in a cool, dry place and it’ll be good to go for another 7 days or so!

Let’s Make Some!

This is my favorite part of making Butternut Squash Casserole – watch the delicious magic happen! Follow along, and you’ll have a show-stopping dish in no time. I’m so excited for you!

Preheat your oven to 375°F (190°C). Get that oven nice and toasty – it’s time for Butternut Squash Casserole magic!
Steam or boil the butternut squash until tender. This usually takes about 15-20 minutes. You should be able to easily pierce it with a fork. This is where the magic starts happening!
While the squash is cooking, sauté the onion and garlic in a skillet with a little olive oil until softened. About 5-7 minutes. Your kitchen should smell absolutely incredible right now.
Once the squash is tender, drain it well and mash it with a fork or potato masher. I like to leave it a little chunky for some added texture. But if you want it completely smooth, that’s totally fine too!
In a large bowl, combine the mashed butternut squash, sautéed onion and garlic, heavy cream, Parmesan cheese, sage, nutmeg, salt, and pepper. Mix everything together until well combined. Don’t worry if your Butternut Squash Casserole looks a little lumpy at this stage – it’ll all come together in the oven.
Pour the mixture into a greased 9×13 inch baking dish. Spread it out evenly.
In a small bowl, combine the melted butter and breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the squash mixture. If you’re using pecans, sprinkle them on top of the breadcrumbs. This adds the perfect crunchy element to the Butternut Squash Casserole!
Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly. In my kitchen, this Butternut Squash Casserole usually takes about 22 minutes to get that perfect golden-brown crust.
Let the casserole cool for a few minutes before serving. This allows the flavors to meld together even more. Plus, it’ll be less likely to burn your tongue!
ENJOY!!

While your Butternut Squash Casserole is doing its thing, get ready for some amazing aromas! This is seriously the best part. I can’t wait to hear how much you love it! If you’re looking for other comfort food recipes, check out this Cheesy Beef Enchilada Tortellini for something similar!

How to Serve Up This!

People literally do happy dances when this Butternut Squash Casserole hits the table! Here are some of my favorite ways to serve it up and make it a complete meal.

As a side dish: This Butternut Squash Casserole is the perfect accompaniment to roasted chicken, pork tenderloin, or even a vegetarian main course like lentil loaf.
As a Thanksgiving casserole: Ditch the same old boring sides and bring this to your Thanksgiving feast! It’s a total crowd-pleaser. I always serve this Thanksgiving casserole alongside turkey and cranberry sauce for a classic combo.
As a vegetarian main course: This Butternut Squash Casserole is hearty and satisfying enough to be enjoyed as a main course, especially when paired with a side salad or some crusty bread.
With a dollop of sour cream or Greek yogurt: Adds a tangy coolness that complements the sweetness of the squash.
With a sprinkle of fresh herbs: Parsley, thyme, or chives add a pop of color and freshness.
As a topping for baked potatoes or sweet potatoes: Talk about a flavor explosion!

This Butternut Squash Casserole is also perfect for those weeknight dinners that need to be special! If you have any leftovers (which is rare in my house!), try adding them to a grilled cheese sandwich or using them as a filling for quesadillas. Check out these Jalapeno Popper Chicken Wraps for another recipe that’ll knock your socks off! You can’t go wrong with cheesy heat!

FAQs:

I get tons of questions about this Butternut Squash Casserole, so I thought I’d answer some of the most common ones here!

Will kitchen newbies succeed with this Butternut Squash Casserole?

Absolutely! This Easy Butternut Squash Casserole is super straightforward and forgiving. As long as you follow the basic steps, you’re golden! Don’t be afraid to experiment a little, too – that’s where the magic happens! If your kids love this, they’ll go crazy for this Chickpea and Butternut Squash Casserole!

What if I mess up my Butternut Squash Casserole? (Spoiler: it’ll still taste incredible!)

Honestly, it’s hard to mess this one up. Even if you overcook the squash a little, it’ll still be delicious. The creamy sauce and flavorful toppings will cover up any minor imperfections. Trust me, it’ll still taste amazing!

How can I prep this Butternut Squash Casserole for busy weeknights?

You can easily prep this Butternut Squash Casserole ahead of time. Just peel, seed, and cube the squash, and store it in the fridge until you’re ready to cook. You can also sauté the onion and garlic in advance. Then, when you’re ready to assemble the casserole, just follow the remaining steps. It’s a total time-saver!

Can I make this Butternut Squash Casserole vegan?

Yep! Just substitute the heavy cream with coconut milk or another plant-based milk, and use vegan Parmesan cheese. You can also use breadcrumbs and margarine instead of butter for your topping. You might enjoy this Vegan Butternut Squash Casserole.

Can I add protein to this Butternut Squash Casserole?

Definitely! Cooked sausage, ground beef, or shredded chicken would all be delicious additions. Just add them to the squash mixture before baking.

What kind of breadcrumbs should I use for this Butternut Squash Casserole?

I prefer panko breadcrumbs for their extra crunch, but any type of breadcrumbs will work. You can even use crushed crackers or toasted nuts for a gluten-free option.

How long will this Butternut Squash Casserole last in the fridge?

This Butternut Squash Casserole will last for up to 3 days in the fridge. Just make sure to store it in an airtight container.

CONCLUSION:

This Butternut Squash Casserole brings me so much joy because it’s the perfect combination of comfort food and bold flavor. It’s a dish that everyone loves, and it’s always a hit at potlucks and family gatherings. I’m so excited for you to try it and make it your own!

My Butternut Squash Casserole Flavor Secrets

Don’t be afraid to experiment with different cheeses. Gruyere, fontina, or even a little bit of blue cheese would all be delicious.
Add a pinch of cayenne pepper for a little heat. This will balance out the sweetness of the squash.
Toast the breadcrumbs before adding them to the casserole. This will give them even more flavor and crunch.

Here are a few delicious Butternut Squash Casserole variations I’ve tested:

Spicy Butternut Squash Casserole: Add a chopped jalapeno or a pinch of red pepper flakes for a kick.
Apple and Butternut Squash Casserole: Add diced apples for a sweet and tart twist.
Cranberry and Butternut Squash Casserole: Add dried cranberries for a festive flavor.

Remember, trust your taste buds and get creative! Cooking should be fun, and there are no rules when it comes to flavor. I’m so excited to see what delicious creations you come up with! For other unique ideas, take a look at this Cedar Plank Salmon! No matter what you’re cooking, have fun with it! This Butternut Squash Casserole reminds me of another family favorite, this Creamy Butternut Squash Casserole!

Go ahead and try this amazing Butternut Squash Casserole. You will not regret it!

Butternut Squash Casserole

Print Recipe

This creamy butternut squash casserole is a comforting and flavorful side dish perfect for holiday gatherings or a cozy weeknight meal. It features tender butternut squash in a rich, cheesy sauce topped with a crunchy breadcrumb topping.

Author: Nyla
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Side Dish
Method: Baked
Cuisine: American

Ingredients

Scale

1 large butternut squash, peeled, seeded, and cubed
1/2 cup heavy cream
1/4 cup milk
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 cup bread crumbs
2 tablespoons butter, melted (for topping)

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Instructions

Preheat oven to 375°F (190°C).
Steam or boil butternut squash until tender, about 15-20 minutes. Drain well.
In a large bowl, mash the cooked butternut squash.
Add heavy cream, milk, Parmesan cheese, 2 tablespoons melted butter, salt, pepper, and nutmeg to the mashed squash. Mix well.
Pour the mixture into a greased 8×8 inch baking dish.
In a small bowl, combine bread crumbs and 2 tablespoons melted butter. Sprinkle over the squash mixture.
Bake for 20-25 minutes, or until golden brown and bubbly.
Let cool slightly before serving.

Notes

For a sweeter casserole, add 1-2 tablespoons of maple syrup to the squash mixture. You can also top with toasted pecans or walnuts for added crunch.