Butternut Squash Casserole

This easy, old-fashioned Squash Casserole recipe is filled with butternut squash, warm spices, melty cheese, and a panko breadcrumb topping to make the coziest side dish. The ingredients all bake together into a deliciously creamy texture, with the perfect amount of crunch on top. It’s a great comfort dish for Thanksgiving and holidays!

What’s in this Squash Casserole Recipe?

Thin pieces of butternut squash are baked in a savory and cheesy sauce, then topped with crunchy breadcrumbs to create an easy casserole side dish!

Butternut Squash: This winter squash has a sweet and nutty flavor that complements the creamy, cheesy sauce .
Unsalted Butter: Helps the veggies cook without burning, and adds rich flavor.
Onion: Adds a sweet and earthy flavor.
Salt + Pepper: Enhance the overall flavor of the dish.
Garlic: Adds an earthy flavor and a pungent aroma.
Nutmeg: Adds a touch of warming spice to deepen the flavor of the sauce.
Sage: Adds a fresh and herbaceous flavor.
Heavy Cream: Makes the sauce creamy.
Cheese: Adds rich cheesy flavor and makes the sauce thick and creamy.
Panko Breadcrumbs: Add a bit of crunch to the dish.

Pro Tip: Cut the squash into thin pieces so that it cooks through completely in the oven.

Variations on Squash Casserole

You can make this butternut squash casserole with any winter squash, including buttercup, Hubbard, sugar pumpkin, and acorn squash. Feel free to get creative and use what you have available!

A series of photos showing how to make a butternut squash casserole.

Is it necessary to peel butternut squash before cooking?

You don’t have to peel the squash but it’s recommended. I prefer it peeled for this particular recipe.

Is there a trick to peeling butternut squash?

Yes, there are lots of tips and tricks to peeling this oddly-shaped winter squash. Follow my guide for how to cut and peel butternut squash for tips!

A spoon lifting a scoop of cheesy squash from a casserole dish.

How to Store and Reheat

Store leftover butternut squash casserole tightly covered in the refrigerator for up to 5 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.

How to Freeze

Freeze squash casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This delicious winter squash casserole is a great side dish for Thanksgiving, or any holiday you’re celebrating. It pairs well with Thanksgiving turkey, brown sugar glazed ham or honey baked ham, and beef tenderloin.

squash casserole with a wooden spoon and sage sprigs.

A casserole dish with a spoon and a sprig of sage.

Butternut Squash Casserole Recipe

This winter squash casserole is herb-y, creamy, cozy, and all kinds of delicious. It's the perfect side dish when you need something comforting.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 322kcal

Author Becky Hardin

Equipment

9×13 Baking Pan

Ingredients

4 tablespoons unsalted butter divided (½ stick)
½ onion chopped
1 teaspoon kosher salt
⅛ teaspoon ground black pepper
2 cloves garlic minced
⅛ teaspoon ground nutmeg
1 teaspoon chopped fresh sage
1 cup heavy cream
2½-3 pound butternut squash peeled and sliced into thin pieces
1½ cups freshly shredded white cheddar cheese divided in thirds
½ cup Panko breadcrumbs

Instructions

Preheat oven to 375°F.
Heat 2 tablespoons of butter in a skillet set over medium heat.

4 tablespoons unsalted butter
Add in the onion, salt, and pepper, sautéing until softened.

½ onion, 1 teaspoon kosher salt, ⅛ teaspoon ground black pepper
Stir in the garlic, nutmeg, and chopped sage and cook for another minute.

2 cloves garlic, ⅛ teaspoon ground nutmeg, 1 teaspoon chopped fresh sage
Stir in the heavy cream, and let the mixture simmer for a couple minutes. Taste, and add salt if needed.

1 cup heavy cream
Layer half of the butternut squash at the bottom of a greased casserole dish, followed by ⅓ of the cream mixture, followed by ½ cup of cheese. Repeat this process 2 more times, but leave the remaining ½ cup of cheese off.

2½-3 pound butternut squash, 1½ cups freshly shredded white cheddar cheese
Cover the casserole dish with foil, and bake for 30 minutes
Melt the remaining 2 tablespoons of butter and combine it with the breadcrumbs.

½ cup Panko breadcrumbs
Remove the foil, and sprinkle the remaining ½ cup of cheese and buttered breadcrumbs over the casserole.
Return the casserole to the oven, and bake uncovered for an additional 10-15 minutes, or until the top is golden brown.