This Cheesy Butternut Squash Casserole is a warm and cozy dish that’s sure to please! It features creamy butternut squash mixed with lots of gooey cheese, making every bite delicious.
It’s a great way to sneak some veggies into your meal without anyone noticing! I love serving it at family dinners, and it always gets compliments. Who knew veggies could taste this good? 😊
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! If you’re short on time, frozen butternut squash cubes work well too. Sweet potatoes can be a great substitute if you want a slightly different flavor.
Cheese: Sharp cheddar adds a nice kick, but feel free to mix in other cheeses like Gouda or Pepper Jack for extra flavor. If you’re dairy-free, try swapping with vegan cheese or nutritional yeast for a cheesy flavor.
Heavy Cream: You can replace heavy cream with a mixture of milk and a little cornstarch or use coconut milk for a dairy-free option. Half-and-half also works beautifully if you need something lighter.
Breadcrumbs: Panko adds a crispy topping, but regular breadcrumbs or crushed crackers can work too. For a crunchy twist, try adding crushed nuts!
What’s the Best Way to Roast Butternut Squash?
Roasting butternut squash enhances its natural sweetness and creates a lovely texture. Here’s how to do it right:
- Preheat your oven to 400°F (200°C) for a nice caramelization.
- Cut the squash evenly into 1-inch cubes so they cook uniformly.
- Toss the cubes with olive oil, salt, and pepper to coat them well.
- Spread them out on a baking sheet, ensuring they aren’t crowded, as this helps them roast instead of steam.
- Roast for about 25-30 minutes, stirring halfway for even cooking. Look for them to be tender and golden!
This method gives you deliciously sweet and tender squash, perfect for your casserole.
How to Make Cheesy Butternut Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil or melted butter
- Salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup heavy cream or half-and-half
- 1/4 cup sour cream (optional, for creaminess)
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
For the Topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes of prep time and about 50 minutes total, including roasting and baking. You’ll spend around 30 minutes cooking the squash, and then just 20-25 minutes baking the casserole until it’s bubbly and golden!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch casserole dish lightly with cooking spray or butter to prevent sticking.
2. Prepare the Squash:
In a large bowl, toss the butternut squash cubes with olive oil, salt, and pepper. Make sure the squash is evenly coated to enhance its flavor while roasting.
3. Roast the Squash:
Spread the coated squash cubes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, stirring halfway through. The squash should be tender and lightly caramelized when done. Once roasted, transfer it to the prepared casserole dish.
4. Mix the Cheesy Filling:
In a separate medium bowl, combine the heavy cream, sour cream (if using), minced garlic, rosemary, thyme, 1/4 cup of Parmesan, cheddar cheese, and mozzarella cheese. Mix well until everything is combined and creamy.
5. Combine and Coat:
Pour the cheesy mixture over the roasted butternut squash. Gently stir to make sure every piece of squash is coated in the delicious creamy mixture.
6. Add the Topping:
In a small bowl, mix together the panko breadcrumbs with the remaining 1/4 cup Parmesan. Drizzle in a bit of olive oil or melted butter to help it brown. Sprinkle this mixture evenly over the casserole.
7. Bake the Casserole:
Bake the casserole uncovered for 20-25 minutes, or until it’s bubbly and the topping is golden brown. This will create a delicious crispy layer on top!
8. Cool and Serve:
Once out of the oven, let the casserole rest for about 5 minutes. This will help it set a bit. Before serving, you can garnish it with freshly chopped parsley for a pop of color.
9. Enjoy!
Dig into this rich and comforting cheesy butternut squash casserole as a wonderful side dish or a tasty vegetarian main course!
Can I Use Frozen Butternut Squash for This Casserole?
Absolutely! If you’re short on time, you can use frozen butternut squash. Just thaw it and drain any excess moisture before roasting to prevent a watery casserole.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole a day in advance. Assemble it up to the baking step, cover it tightly with plastic wrap, and store it in the fridge. When you’re ready to bake, remove it from the fridge and bake a little longer since it will be cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm it up in the oven at 350°F (175°C) until heated through, or microwave individual portions for a quicker option.
Can I Substitute the Cheese in This Recipe?
Yes! Feel free to substitute the cheeses with your favorites. Cream cheese or goat cheese can be used for a different flavor, or use a dairy-free cheese option if you’re looking for a vegan alternative. Just make sure it melts well for that cheesy texture!
