Looking for a comforting and savory dish that’s perfect for any cozy meal? Our Butternut Squash Casserole is the answer! This scrumptious casserole features tender roasted butternut squash combined with a creamy, savory sauce and topped with a crunchy, golden breadcrumb topping. Whether you’re preparing a weeknight dinner or a festive holiday feast, this dish is sure to impress.
Ingredients:
1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
1/2 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese (for topping)
2 tablespoons melted butter (for topping)
Directions:
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast the Squash:
In a large bowl, toss the butternut squash cubes with olive oil, salt, black pepper, nutmeg, cinnamon, and cayenne pepper (if using). Spread the seasoned squash on the prepared baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.
Make the Sauce:
In a large saucepan, melt the unsalted butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. Gradually add the milk, whisking constantly until the mixture thickens and becomes smooth. Stir in the grated Parmesan cheese and shredded mozzarella cheese until melted and well combined. Remove from heat and stir in the roasted butternut squash and chopped parsley.
Assemble the Casserole:
Reduce oven temperature to 375°F (190°C). Transfer the squash mixture to a greased 9×13-inch baking dish. In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and melted butter until well combined. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Serve:
Allow the casserole to cool for a few minutes before serving. Enjoy this comforting and flavorful dish warm.
Serving Tips:
Let it Rest: After baking, allow the casserole to cool for about 5-10 minutes before serving. This helps the dish set and makes it easier to serve.
Garnish: For an extra touch of flavor and color, garnish with additional chopped fresh parsley before serving.
Pairing: This casserole pairs beautifully with a simple green salad or a side of roasted vegetables. It also makes a hearty side dish for main courses like roasted chicken or pork.
Portion Control: Use a large serving spoon or spatula to dish out portions, making sure to get a good mix of the creamy squash and crispy topping in each serving.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator. The casserole should be eaten within 3-4 days for best freshness and flavor.
Freezing: You can freeze the casserole for longer storage. To do so, let the casserole cool completely, then cover it tightly with plastic wrap and aluminum foil. It can be frozen for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and reheat in the oven at 350°F (175°C) until heated through.
Reheating: Reheat leftovers in the oven to maintain the crispy topping. Cover the casserole with aluminum foil to prevent it from drying out and heat at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also reheat individual portions in the microwave, though the topping may not stay as crispy.
Avoid Overcooking: When reheating, be careful not to overcook the casserole, as this can cause it to become dry. Reheat just until warmed through.
Related Recipes:
FAQs:
Can I use pre-cut butternut squash for this recipe?
Yes, pre-cut butternut squash can be used for convenience. Just make sure to adjust the roasting time if the pieces are smaller or larger than the recipe specifies. Pre-cut squash should be roasted until tender and slightly caramelized.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to a day in advance. Simply assemble it, cover it tightly, and refrigerate. When ready to bake, allow the casserole to come to room temperature and add a few extra minutes to the baking time to ensure it’s heated through.
Is there a way to make this casserole dairy-free?
Yes, you can make this casserole dairy-free by using non-dairy alternatives. Substitute unsalted butter with a plant-based butter, use almond or oat milk instead of regular milk, and replace the cheeses with dairy-free cheese options. Just keep in mind that the flavor and texture may vary slightly.
Can I freeze Butternut Squash Casserole?
Yes, this casserole freezes well. Allow it to cool completely, then cover tightly with plastic wrap and aluminum foil before freezing. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating, and bake at 350°F (175°C) until heated through.
Conclusion:
This Butternut Squash Casserole combines rich flavors and comforting textures, making it a must-try recipe for any occasion. Enjoy the warmth and deliciousness of this easy-to-make dish!
📖 Recipe:
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Butternut Squash Casserole
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Butternut Squash Casserole is a comforting and flavorful dish that’s perfect for any cozy meal. Featuring tender roasted butternut squash combined with a creamy, savory sauce and topped with a crunchy, golden breadcrumb topping, this casserole is a crowd-pleaser. Ideal for weeknight dinners or holiday feasts, it’s both delicious and easy to make.
Ingredients
1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
1/2 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese (for topping)
2 tablespoons melted butter (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast the Squash: Toss butternut squash cubes with olive oil, salt, black pepper, nutmeg, cinnamon, and cayenne pepper. Spread on the baking sheet and roast for 25-30 minutes, until tender and slightly caramelized. Set aside.
- Make the Sauce: Melt butter in a saucepan over medium heat. Add flour and whisk to create a roux. Gradually add milk, whisking until thickened. Stir in Parmesan and mozzarella until melted. Remove from heat and mix in roasted squash and parsley.
- Assemble the Casserole: Reduce oven temperature to 375°F (190°C). Transfer the squash mixture to a greased 9×13-inch dish. Mix panko breadcrumbs, Parmesan, and melted butter, then sprinkle over the casserole.
- Bake: Bake for 20-25 minutes, until the top is golden brown and crispy. Let cool for a few minutes before serving.
Notes
Dairy-Free Option: Use plant-based butter, dairy-free milk, and dairy-free cheese alternatives.
Make Ahead: Assemble up to a day in advance and refrigerate. Add extra baking time if baking from cold.
Freezing: Cool completely, then freeze for up to 2-3 months. Thaw and reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish / Side Dish
- Method: Baking / Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
