This butternut squash casserole is creamy, cozy, and just the right mix of sweet and savory.
It’s one of those dishes that feels perfect for fall dinners or holiday spreads.
You get roasted squash blended into a smooth base, topped with a crunchy golden layer that makes every bite satisfying.
Why I Love This Recipe
I made this recipe one Thanksgiving when I wanted something different from the usual mashed potatoes. The casserole came out rich and comforting, and it’s been a tradition ever since.
- Perfect balance of creamy and crunchy
- Can be made ahead to save time
- Feels festive but simple enough for a weeknight
- Works as both a side dish or a vegetarian main
- Uses pantry staples plus fresh squash
Servings and Time
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
What You’ll Need
- 1 large butternut squash (about 3 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp unsalted butter, melted
- ½ cup sour cream
- ¼ cup milk
- 2 large eggs, lightly beaten
- ½ cup shredded sharp cheddar cheese
- ¼ cup grated parmesan cheese
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted (for topping)
- 1 tbsp fresh parsley, chopped (for garnish)
Ingredients
Pro Tips
- Roast the squash until caramelized, not just soft — that’s where the flavor is
- Taste the filling before baking to adjust seasoning
- Don’t skip the breadcrumb topping — it makes the dish shine
- You can swap in Greek yogurt if you’re out of sour cream
- Let it rest for 10 minutes before serving so it sets
Tools You’ll Need
- Sharp knife and cutting board
- Baking sheet
- Parchment paper
- Large mixing bowl
- Potato masher or blender
- Whisk
- 9×13 inch baking dish
Substitutions and Variations
- Use Gruyère instead of cheddar for a fancier twist
- Swap milk for cream for extra richness
- Add sautéed onions or garlic for more flavor
- Try crushed Ritz crackers instead of panko
- For a sweeter version, sprinkle cinnamon sugar on top
Make Ahead Tips
- Roast the squash a day ahead and store in the fridge
- Assemble the casserole (without topping) and refrigerate up to 24 hours before baking
- Freeze leftovers in portions for easy reheating
Recipe and Instructions
Step 1: Roast the Butternut Squash
Preheat oven to 400°F. Place 1 large butternut squash (3 lbs, peeled and cubed) on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp salt and ½ tsp pepper, and toss to coat. Roast for 30–35 minutes, until tender and caramelized.
Step 2: Mash the Squash
Transfer roasted squash to a large bowl. Mash with a potato masher until smooth, leaving a little texture if you like.
Step 3: Mix the Filling
To the mashed squash, add 3 tbsp melted butter, ½ cup sour cream, ¼ cup milk, 2 beaten eggs, ½ cup shredded sharp cheddar, and ¼ cup grated parmesan. Stir until well combined and creamy.
Step 4: Assemble the Casserole
Spread the squash mixture evenly into a greased 9×13 baking dish. In a small bowl, mix 1 cup panko breadcrumbs with 2 tbsp melted butter, then sprinkle evenly over the top.
Step 5: Bake the Casserole
Bake at 375°F for 20–25 minutes, until the topping is golden and crispy.
Step 6: Serve and Garnish
Remove from oven and let cool for 10 minutes. Sprinkle with 1 tbsp fresh chopped parsley before serving.
Macros (Per Serving, based on 8 servings)
Calories: 220
Protein: 6g
Fat: 12g
Carbs: 22g
Fiber: 4g
Sugar: 5g
Why This Recipe Works (Quick Science)
Roasting caramelizes the squash, concentrating its sweetness. The eggs help bind the filling so it holds together while baking. The breadcrumb topping adds crunch and contrast, keeping the dish from feeling too heavy.
Common Mistakes
- Not roasting long enough — you’ll miss out on flavor
- Overmixing the eggs — it can make the texture rubbery
- Adding topping too early — it may burn before the filling sets
- Forgetting to season — the squash needs salt to shine
What to Serve With
- Roast chicken or turkey
- A crisp green salad
- Steamed green beans or roasted Brussels sprouts
- Freshly baked bread rolls
FAQ
Can I make this ahead?
Yes, assemble and refrigerate, then bake before serving.
Can I freeze it?
Yes, freeze portions and reheat in the oven.
Is it vegetarian?
Yes, this recipe is completely vegetarian.
Can I make it vegan?
Swap eggs for flax eggs, dairy for plant-based alternatives.
Can I make it sweeter?
Add a spoonful of maple syrup or sprinkle cinnamon sugar on top before baking.
Conclusion
This butternut squash casserole is a perfect balance of creamy, crunchy, and comforting. Whether you serve it for a family dinner or a holiday feast, it’s bound to be a hit. Try it out, then let me know how you liked it and any twists you added!