20 Delicious Butternut Squash Casserole Recipes Amazing

Warm up your kitchen and your heart with our roundup of 20 Delicious Butternut Squash Casserole Recipes! Perfect for those cozy nights in or when you’re craving a touch of comfort food magic, these recipes are sure to delight. Whether you’re a seasoned chef or just starting out, there’s something here for everyone. Let’s dive into the creamy, savory, and utterly satisfying world of butternut squash casseroles!

Classic Butternut Squash Casserole

Viral for a reason, this Classic Butternut Squash Casserole is your next comfort food obsession. Creamy, savory, and just the right amount of sweet, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 2 cups roasted butternut squash, velvety smooth
• 1/2 cup heavy cream, luxuriously thick
• 1/4 cup brown sugar, deeply caramelized
• 1 tsp cinnamon, warmly spiced
• 1/2 tsp nutmeg, freshly grated
• 1/4 tsp salt, finely ground
• 2 tbsp unsalted butter, cold and cubed
• 1/2 cup pecans, roughly chopped for crunch

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish with butter.
2. In a large bowl, mash the roasted butternut squash until smooth, then stir in the heavy cream, brown sugar, cinnamon, nutmeg, and salt until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
4. Dot the top with cold, cubed butter and sprinkle evenly with chopped pecans for a crunchy topping.
5. Bake for 25-30 minutes, or until the edges are bubbly and the top is golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.
6. Let the casserole sit for 5 minutes before serving to allow the flavors to meld beautifully.

Perfectly balanced between sweet and savory, this casserole boasts a creamy interior with a nutty, crunchy top. Serve it as a standout side at your next dinner party or enjoy it as a hearty main with a crisp green salad.

Cheesy Butternut Squash Casserole

Transform your dinner table with this Cheesy Butternut Squash Casserole—comfort food that’s creamy, dreamy, and packed with flavor. Toss tradition aside; this dish is all about bold, cheesy goodness with a sweet, nutty squash base.

Ingredients

• 2 cups peeled and cubed butternut squash, about 1/2-inch pieces
• 1 cup shredded sharp cheddar cheese, extra for topping
• 1/2 cup heavy cream, rich and velvety
• 2 farm-fresh eggs, lightly beaten
• 1 tbsp melted unsalted butter, golden and fragrant
• 1 tsp finely ground black pepper, for a subtle kick
• 1/2 tsp sea salt, to enhance flavors
• 1/4 cup panko breadcrumbs, for a crispy topping

Instructions

1. Preheat your oven to 375°F and grease a 9×9-inch baking dish with butter.
2. In a large bowl, mix the butternut squash cubes, shredded cheddar cheese, heavy cream, beaten eggs, melted butter, black pepper, and sea salt until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it evenly.
4. Sprinkle the top with panko breadcrumbs and an extra handful of cheddar cheese for a golden crust.
5. Bake for 25-30 minutes, or until the top is bubbly and lightly browned.
6. Let it rest for 5 minutes before serving to allow the flavors to meld.

Get ready to dive into a casserole that’s creamy on the inside with a crispy, cheesy top. Serve it alongside a fresh green salad or as a standout side at your next potluck.

Butternut Squash and Apple Casserole

Kickstart your fall with this Butternut Squash and Apple Casserole—**sweet, savory, and utterly comforting**. Layer up those flavors and let the oven do the magic.

Ingredients

• 2 cups peeled and cubed butternut squash (1-inch cubes)
• 2 large honeycrisp apples, cored and thinly sliced
• 1/4 cup pure maple syrup
• 2 tbsp unsalted butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 cup rolled oats
• 1/4 cup chopped pecans
• 1 tbsp brown sugar

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with butter.
2. In a large bowl, toss the butternut squash cubes and apple slices with maple syrup, melted butter, cinnamon, nutmeg, and sea salt until evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. In a small bowl, mix together the rolled oats, chopped pecans, and brown sugar. Sprinkle this topping evenly over the squash and apple mixture.
5. Bake for 35-40 minutes, or until the squash is tender when pierced with a fork and the topping is golden brown.
6. Let the casserole cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Make every bite count with the **creamy squash, crisp apples, and crunchy oat-pecan topping**. Serve it warm with a scoop of vanilla ice cream for an extra indulgent twist.

Spicy Butternut Squash Casserole

Here’s how to whip up a Spicy Butternut Squash Casserole that’ll steal the spotlight at any dinner table. Heat things up with this creamy, spicy twist on a classic comfort dish.

Ingredients

• 2 cups roasted butternut squash, velvety smooth
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream, luxuriously thick
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp cayenne pepper, fiery and bold
• 1/2 tsp smoked paprika, deeply aromatic
• Salt, kosher and coarse
• Black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet, heat 1 tbsp of extra virgin olive oil over medium heat until shimmering.
3. Add 2 cups of velvety smooth roasted butternut squash to the skillet, mashing it slightly with a fork to create a chunky texture.
4. Stir in 1/2 cup of luxuriously thick heavy cream, 1 tsp of fiery cayenne pepper, and 1/2 tsp of deeply aromatic smoked paprika. Mix until well combined.
5. Season with kosher salt and freshly cracked black pepper to your liking, remembering the cheese will add saltiness.
6. Transfer the mixture to a baking dish, smoothing the top with a spatula for an even layer.
7. Sprinkle 1 cup of freshly grated sharp cheddar cheese evenly over the top.
8. Dot the surface with 2 tbsp of rich and creamy unsalted butter for a golden, crispy finish.
9. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly browned.
10. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Dig into this Spicy Butternut Squash Casserole and experience a perfect balance of creamy texture and bold flavors. Serve it alongside a crisp green salad or as a standout side at your next gathering.

Butternut Squash Casserole with Pecan Topping

Here’s a dish that’ll steal the spotlight at any dinner table—**Butternut Squash Casserole with Pecan Topping**. **H**arness the sweet, nutty flavors of fall in every bite, layered with a crunchy, buttery pecan topping that’s downright irresistible.

Ingredients

• 3 cups peeled, cubed butternut squash (about 1 medium squash)
• 1/2 cup packed brown sugar (deep, molasses-rich)
• 1/4 cup unsalted butter (melted, golden)
• 1/2 cup heavy cream (velvety, lush)
• 2 large eggs (farm-fresh, beaten)
• 1 tsp vanilla extract (pure, aromatic)
• 1/2 tsp salt (fine, sea)
• 1/2 tsp cinnamon (warm, ground)
• 1/4 tsp nutmeg (freshly grated)
• 1 cup pecans (chopped, toasted)
• 1/4 cup all-purpose flour (soft, white)
• 2 tbsp granulated sugar (sparkling, fine)
• 2 tbsp cold butter (cubed, for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the butternut squash, brown sugar, melted butter, heavy cream, eggs, vanilla extract, salt, cinnamon, and nutmeg. Mix until the squash is evenly coated.
3. Pour the mixture into the prepared baking dish, spreading it out evenly.
4. In a small bowl, mix the pecans, flour, and granulated sugar. Add the cold butter cubes, using your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the pecan topping evenly over the squash mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the squash is tender when pierced with a fork.
7. Let the casserole cool for 10 minutes before serving to allow the flavors to meld.

**F**orget everything you thought you knew about casseroles. This one’s a game-changer, with a creamy, spiced squash base that contrasts beautifully with the crisp, sugary pecan crust. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent twist.

Healthy Butternut Squash Casserole

Now, let’s dive into a dish that’s as nutritious as it is delicious—perfect for those cozy nights or meal prep wins.

Ingredients

• 2 cups roasted butternut squash, creamy and caramelized
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream, velvety and rich
• 2 farm-fresh eggs, lightly beaten
• 1 tbsp pure maple syrup, sweet and robust
• 1 tsp ground cinnamon, warm and aromatic
• 1/2 tsp sea salt, finely ground
• 1/4 tsp nutmeg, freshly grated
• 1 tbsp unsalted butter, for greasing

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish with unsalted butter.
2. In a large bowl, combine the roasted butternut squash, heavy cream, beaten eggs, maple syrup, cinnamon, sea salt, and nutmeg. Mix until smooth and well incorporated.
3. Pour the mixture into the greased baking dish, spreading it evenly with a spatula.
4. Sprinkle the freshly grated cheddar cheese evenly over the top of the mixture.
5. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the center is set.
6. Let the casserole cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and comforting, this casserole boasts a creamy texture with a hint of sweetness from the maple syrup. Serve it with a sprinkle of extra cinnamon on top or alongside a crisp green salad for a balanced meal.

Butternut Squash Casserole with Cranberries

Slice into fall with this butternut squash casserole that’s a riot of color and flavor. Sweet, creamy squash meets tart cranberries in a dish that’s as vibrant as it is comforting.

Ingredients

• 2 cups peeled and cubed butternut squash (about 1 medium squash, choose one that feels heavy for its size)
• 1 cup fresh cranberries (plump and glossy, no shriveled bits)
• 1/2 cup granulated sugar (for that perfect sweet contrast)
• 1/4 cup unsalted butter (cold and cubed, for flaky texture)
• 1/2 cup all-purpose flour (sifted, for lightness)
• 1/2 tsp ground cinnamon (warm and aromatic)
• 1/4 tsp salt (fine sea salt, to balance the sweetness)
• 1/2 cup heavy cream (rich and velvety)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish with butter.
2. Toss the butternut squash cubes and cranberries with sugar, cinnamon, and salt in a large bowl until evenly coated.
3. Spread the mixture evenly in the prepared baking dish and drizzle with heavy cream.
4. In the same bowl, combine flour and cubed butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
5. Sprinkle the crumb mixture over the squash and cranberries in the baking dish.
6. Bake for 45 minutes, or until the top is golden and the squash is tender when pierced with a fork.
7. Let the casserole sit for 10 minutes before serving to allow the flavors to meld.

Perfect for those who love a contrast of textures, this casserole offers a creamy interior with a crispy, buttery topping. Serve it warm with a scoop of vanilla ice cream for an unexpected dessert twist.

Butternut Squash and Sweet Potato Casserole

Get ready to dive into a dish that’s all about cozy vibes and bold flavors. This butternut squash and sweet potato casserole is your next go-to for comfort food that doesn’t skimp on the wow factor.

Ingredients

• 2 cups peeled and cubed butternut squash, sweet and nutty
• 2 cups peeled and cubed sweet potatoes, creamy and vibrant
• 1/4 cup rich extra virgin olive oil
• 1/2 cup pure maple syrup, dark and robust
• 1 tsp finely ground cinnamon, warm and aromatic
• 1/2 tsp freshly grated nutmeg, earthy and sweet
• 1/2 tsp sea salt, flaky and crisp
• 1/4 tsp finely ground black pepper, sharp and pungent
• 1/2 cup chopped pecans, buttery and crunchy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. Toss the butternut squash and sweet potatoes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper in a large bowl until evenly coated.
3. Spread the mixture in a single layer on a baking sheet for even cooking and roast for 25 minutes.
4. Sprinkle the chopped pecans over the top after 25 minutes for a crunchy finish and roast for another 10 minutes.
5. Check for doneness by piercing a piece of squash with a fork; it should slide in easily without resistance.

Absolutely irresistible, this casserole brings a silky texture with a caramelized edge. Serve it straight from the oven with a dollop of whipped cream or alongside your favorite protein for a meal that’s as versatile as it is delicious.

Butternut Squash Casserole with Marshmallow Topping

Just when you thought butternut squash couldn’t get any cozier, we’re topping it with marshmallows and baking it into a dreamy casserole. This dish is your fall fantasy come to life—creamy, sweet, and utterly irresistible.

Ingredients

• 2 cups roasted butternut squash, velvety smooth
• 1/2 cup heavy cream, luxuriously thick
• 1/4 cup brown sugar, deeply caramelized
• 1 tsp cinnamon, warmly aromatic
• 1/2 tsp nutmeg, freshly grated
• 1/4 tsp salt, finely ground
• 1 cup mini marshmallows, fluffy and white

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, mash the roasted butternut squash until it’s completely smooth—no lumps allowed for that creamy texture.
3. Stir in the heavy cream, brown sugar, cinnamon, nutmeg, and salt until the mixture is uniformly combined and glossy.
4. Transfer the squash mixture to a greased baking dish, spreading it out into an even layer with the back of a spoon.
5. Bake for 25 minutes, or until the edges start to bubble slightly—this means it’s perfectly heated through.
6. Remove the dish from the oven and immediately top with mini marshmallows, covering the surface evenly for that iconic look.
7. Switch your oven to broil and return the dish to the oven for 2-3 minutes, watching closely until the marshmallows are golden and toasted.

Out of the oven, this casserole is a masterpiece of contrasts—the creamy squash against the gooey, toasted marshmallows is a texture dream. Serve it as a bold side dish or a decadent dessert; either way, it’s a showstopper.

Vegan Butternut Squash Casserole

Bold flavors meet cozy comfort in this vegan butternut squash casserole that’s as easy to make as it is to devour. Perfect for potlucks or a hearty weeknight dinner, this dish is a crowd-pleaser that packs a nutritious punch.

Ingredients

• 2 cups cubed, roasted butternut squash (sweet and caramelized)
• 1 cup unsweetened almond milk (creamy and smooth)
• 1/2 cup nutritional yeast (cheesy and nutty)
• 1 tbsp olive oil (rich and fruity)
• 1 tsp garlic powder (pungent and aromatic)
• 1 tsp onion powder (sweet and sharp)
• 1/2 tsp smoked paprika (deep and smoky)
• 1/2 tsp sea salt (clean and briny)
• 1/4 tsp black pepper (bold and spicy)
• 1 cup gluten-free breadcrumbs (crispy and golden)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
2. In a blender, combine the roasted butternut squash, almond milk, nutritional yeast, olive oil, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Blend until smooth and creamy.
3. Pour the blended mixture into the prepared casserole dish, spreading it evenly with a spatula.
4. Sprinkle the gluten-free breadcrumbs evenly over the top of the mixture for a crispy topping.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
6. Let the casserole cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Rich in flavor and velvety in texture, this casserole is a testament to how indulgent vegan eating can be. Serve it with a sprinkle of fresh herbs or a side of crisp greens for a complete meal that’s as visually appealing as it is delicious.

Butternut Squash Casserole with Sage

Make your taste buds dance with this creamy, dreamy butternut squash casserole. Sage adds a earthy kick that’s downright addictive.

Ingredients

• 2 cups roasted butternut squash, velvety smooth
• 1/2 cup heavy cream, luxuriously thick
• 1/4 cup unsalted butter, rich and golden
• 1 tbsp fresh sage, finely chopped and aromatic
• 1/2 tsp kosher salt, coarse and flaky
• 1/4 tsp black pepper, freshly cracked
• 1/2 cup sharp cheddar cheese, shredded and tangy
• 1/4 cup breadcrumbs, crispy and golden

Instructions

1. Preheat your oven to 375°F—no guessing, just perfect heat.
2. In a large bowl, mash the roasted butternut squash until it’s silky. Tip: A potato masher works wonders here.
3. Stir in the heavy cream, butter, sage, salt, and pepper. Mix until it’s gloriously smooth.
4. Fold in the cheddar cheese, saving a sprinkle for the top. Tip: Freshly shredded cheese melts better.
5. Transfer the mixture to a greased baking dish, spreading it evenly.
6. Top with the remaining cheese and breadcrumbs for that irresistible crunch. Tip: Panko breadcrumbs add extra crispiness.
7. Bake for 25 minutes, or until the top is golden and bubbly.

This casserole comes out creamy with a crispy top that’s pure comfort. Try serving it with a drizzle of hot honey for a sweet-spicy twist.

Butternut Squash and Kale Casserole

Whip up this cozy, veggie-packed casserole that’s all about bold flavors and creamy textures. Perfect for meal prep or a hearty dinner, it’s a crowd-pleaser that’s as nutritious as it is delicious.

Ingredients

• 2 cups cubed butternut squash, peeled and evenly chopped
• 4 cups chopped kale, stems removed and leaves torn into bite-sized pieces
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, creamy and golden
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, warm and slightly sweet

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet over medium heat, melt the unsalted butter until it’s frothy and golden, about 2 minutes.
3. Add the cubed butternut squash to the skillet, sautéing until the edges start to caramelize, roughly 8 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
4. Sprinkle in the garlic powder, salt, black pepper, and nutmeg, stirring to coat the squash evenly for a flavor-packed base.
5. Layer the chopped kale over the squash, pouring the heavy cream evenly over the top to create a lush, creamy sauce.
6. Sprinkle the grated Parmesan cheese over the kale, allowing it to melt slightly into the cream for a cheesy, golden crust.
7. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the top is bubbly and lightly browned. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully. Tip: This rest time is crucial for the perfect texture.

Lusciously creamy with a hint of sweetness from the squash, this casserole pairs wonderfully with a crisp salad or crusty bread. The kale adds a slight bitterness that balances the richness, making every bite a delightful contrast.

Butternut Squash Casserole with Bacon

Kickstart your fall with this Butternut Squash Casserole with Bacon—creamy, smoky, and utterly irresistible. Layer flavors like a pro and watch it disappear faster than you can say ‘seconds.’

Ingredients

• 2 cups peeled and cubed butternut squash (about 1 medium squash)
• 6 slices thick-cut bacon, chopped into 1/2-inch pieces
• 1 cup heavy cream, velvety and rich
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp fresh thyme leaves, fragrant and earthy
• 1 tsp garlic powder, for a punch of flavor
• 1/2 tsp sea salt, fine and crunchy
• 1/4 tsp freshly ground black pepper, bold and spicy
• 1 tbsp unsalted butter, for greasing the dish

Instructions

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with unsalted butter, ensuring every corner is covered to prevent sticking.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tbsp of bacon fat in the skillet.
3. Add the cubed butternut squash to the skillet with the reserved bacon fat. Sauté over medium heat for 5 minutes, just until the edges start to soften.
4. Pour in the heavy cream, stirring gently to coat the squash. Sprinkle with garlic powder, sea salt, and freshly ground black pepper. Cook for another 2 minutes, allowing the flavors to meld.
5. Transfer the squash mixture to the prepared baking dish. Top with the crispy bacon, grated Parmesan cheese, and fresh thyme leaves.
6. Bake in the preheated oven for 25 minutes, or until the squash is tender and the top is golden and bubbly.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to settle and the cream to thicken slightly.

Get ready to dive into a dish where the sweetness of butternut squash meets the smokiness of bacon in every forkful. Serve it as a standout side or bulk it up with grilled chicken for a hearty main. Either way, it’s a texture and flavor bomb that’ll have everyone asking for the recipe.

Butternut Squash Casserole with Quinoa

Unlock the cozy vibes with this butternut squash casserole that’s packed with protein-rich quinoa and a crispy, golden top. Perfect for meal prep or a hearty side, it’s a flavor bomb waiting to explode in your mouth.

Ingredients

• 2 cups peeled and diced butternut squash, sweet and nutty
• 1 cup uncooked quinoa, rinsed and fluffy
• 2 cups vegetable broth, savory and aromatic
• 1/2 cup heavy cream, rich and velvety
• 1/4 cup grated Parmesan cheese, sharp and salty
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp garlic powder, pungent and earthy
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground and bold
• 1/2 cup panko breadcrumbs, crispy and light

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked casserole.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the broth is absorbed.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the butternut squash and sauté for 5 minutes until slightly softened.
4. Stir in the garlic powder, salt, and black pepper to the squash, cooking for another 2 minutes to blend the flavors.
5. In a large mixing bowl, combine the cooked quinoa, sautéed squash, heavy cream, and Parmesan cheese. Mix well to ensure every bite is creamy and flavorful.
6. Transfer the mixture to a greased baking dish and sprinkle the top evenly with panko breadcrumbs for that irresistible crunch.
7. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the edges are bubbly.

When it comes out of the oven, the casserole is a harmony of creamy, cheesy goodness with a satisfying crunch. Serve it alongside a crisp green salad or as a standalone dish for a comforting meal that delights the senses.

Butternut Squash Casserole with Cornbread Topping

Ready to dive into a dish that’s all about comfort with a twist? This butternut squash casserole, crowned with a golden cornbread topping, is your next go-to for cozy nights in.

Ingredients

• 2 cups roasted butternut squash, creamy and smooth
• 1 cup sweet corn kernels, crisp and juicy
• 1/2 cup unsalted butter, rich and melted
• 1 cup all-purpose flour, finely sifted
• 1 cup yellow cornmeal, stone-ground
• 1/4 cup granulated sugar, fine and sweet
• 1 tbsp baking powder, fresh and active
• 1 tsp salt, kosher and flaky
• 1 cup buttermilk, tangy and thick
• 2 large eggs, farm-fresh and beaten

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. In a large bowl, mash the roasted butternut squash until smooth. Tip: For extra creaminess, blend it in a food processor.
3. Spread the mashed squash evenly at the bottom of the prepared baking dish.
4. In another bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
5. Add the melted butter, buttermilk, and beaten eggs to the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the topping light.
6. Gently fold in the sweet corn kernels into the cornbread batter.
7. Pour the cornbread batter over the butternut squash layer, spreading it evenly with a spatula.
8. Bake for 25-30 minutes, or until the topping is golden and a toothpick inserted comes out clean. Tip: Check at 25 minutes to prevent overbaking.

Buttery and soft butternut squash meets a slightly sweet, crumbly cornbread topping in every bite. Serve it warm with a drizzle of honey for a touch of sweetness or alongside a crisp green salad for contrast.

Butternut Squash Casserole with Gruyere Cheese

Viral for a reason, this butternut squash casserole blends creamy, cheesy goodness with a hint of sweetness. **Layer it up** for a dish that’s as Instagrammable as it is delicious.

Ingredients

• 2 cups roasted butternut squash, mashed until smooth
• 1 cup Gruyere cheese, freshly grated for maximum melt
• 1/2 cup heavy cream, rich and velvety
• 1/4 cup breadcrumbs, golden and crispy
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp fresh thyme leaves, fragrant and earthy
• 1/2 tsp kosher salt, for that perfect seasoning
• 1/4 tsp freshly ground nutmeg, warm and aromatic

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish with butter.
2. In a large bowl, combine the mashed butternut squash, heavy cream, half of the Gruyere cheese, thyme, salt, and nutmeg. Mix until fully incorporated.
3. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
4. Sprinkle the remaining Gruyere cheese and breadcrumbs over the top, then drizzle with melted butter for a golden crust.
5. Bake for 25-30 minutes, or until the top is bubbly and golden brown. Let it rest for 5 minutes before serving.

Dive into this casserole to discover a creamy interior with a crispy, cheesy top. **Serve it** alongside a crisp green salad or as a decadent side to roasted meats for a meal that’s anything but ordinary.

Butternut Squash Casserole with Rosemary

Zesty flavors meet cozy vibes in this butternut squash casserole. **Roast**, **layer**, and **bake** your way to a dish that’s as Instagrammable as it is delicious.

Ingredients

• 2 cups peeled and cubed butternut squash, sweet and nutty
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely chopped fresh rosemary, aromatic and piney
• 1/2 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, sharp and salty
• 1 farm-fresh egg, golden and rich
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, crisp and clean

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Toss the butternut squash cubes with olive oil, rosemary, salt, and pepper. Spread evenly on the baking sheet. Tip: Ensure cubes are similar in size for even roasting.
3. Roast for 25 minutes or until the edges are caramelized and the squash is fork-tender.
4. Reduce oven temperature to 350°F. Grease a casserole dish lightly with olive oil.
5. In a bowl, whisk together the heavy cream, Parmesan cheese, and egg until smooth. Tip: Room temperature ingredients blend more smoothly.
6. Layer the roasted squash in the casserole dish. Pour the cream mixture over the top, ensuring even coverage.
7. Bake for 20 minutes or until the top is golden and the center is set. Tip: Let it rest for 5 minutes before serving for cleaner slices.

The casserole emerges with a creamy interior and a crispy, cheesy top. Serve it alongside a crisp green salad or as a hearty side to roasted meats for a meal that’s both comforting and elegant.

Butternut Squash Casserole with Wild Rice

Packed with flavor, this butternut squash casserole is your next comfort food obsession. Layer creamy squash with nutty wild rice for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 2 cups cubed butternut squash, roasted to caramelized perfection
• 1 cup wild rice, cooked until tender and slightly chewy
• 1/2 cup heavy cream, luxuriously thick
• 1/4 cup grated Parmesan cheese, sharp and salty
• 2 tbsp unsalted butter, melted and golden
• 1 tsp fresh thyme leaves, fragrant and earthy
• 1/2 tsp kosher salt, for balanced seasoning
• 1/4 tsp freshly ground black pepper, for a subtle kick

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked casserole.
2. In a large bowl, combine the roasted butternut squash and cooked wild rice, mixing gently to keep the squash cubes intact.
3. Pour the heavy cream over the squash and rice mixture, followed by the melted butter, tossing lightly to coat every piece. Tip: For extra creaminess, let the mixture sit for 5 minutes before baking.
4. Sprinkle the grated Parmesan cheese, fresh thyme leaves, kosher salt, and black pepper evenly over the top. Tip: Reserve a pinch of thyme for garnish to add color and freshness.
5. Transfer the mixture to a greased baking dish, spreading it into an even layer. Tip: Use the back of a spoon to smooth the top for a beautifully golden crust.
6. Bake for 25-30 minutes, or until the edges are bubbly and the top is golden brown.

Kindly savor the contrast of the creamy squash against the chewy wild rice, with a crust that’s irresistibly crispy. Serve it straight from the oven with a drizzle of truffle oil for an extra layer of luxury.

Butternut Squash Casserole with Sausage

Packed with flavor, this butternut squash casserole is a game-changer for your dinner table. **Roast** the squash to caramelized perfection, then **layer** it with savory sausage for a dish that’s downright irresistible.

Ingredients

• 1 large butternut squash, peeled and cubed into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 lb ground Italian sausage, casings removed
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream
• 2 farm-fresh eggs, lightly beaten
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. **Roast** for 25 minutes until edges are golden and tender.
2. While the squash roasts, **brown** the Italian sausage in a skillet over medium heat, breaking it into small crumbles, about 8 minutes. Drain excess fat.
3. In a large bowl, **whisk** together heavy cream and eggs. Fold in the roasted squash and sausage crumbles until evenly coated.
4. Transfer the mixture to a greased 9×13 inch baking dish. **Sprinkle** the top with grated cheddar cheese.
5. **Bake** at 375°F for 20 minutes, or until the cheese is bubbly and slightly browned.
6. Let the casserole **rest** for 5 minutes before serving to allow the flavors to meld.

Velvety squash and crispy-edged cheese make every bite a delight. **Serve** with a side of crusty bread to soak up the creamy goodness, or top with fresh herbs for a pop of color.

Butternut Squash Casserole with Caramelized Onions

Slice into fall with this butternut squash casserole that’s all about deep flavors and creamy textures. Caramelized onions add a sweet, umami kick that’ll have everyone asking for seconds.

Ingredients

• 2 cups peeled and cubed butternut squash, roasted to golden perfection
• 1 large yellow onion, thinly sliced and caramelized to a deep amber
• 1 cup heavy cream, velvety and rich
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp fresh thyme leaves, fragrant and earthy
• 1/2 tsp kosher salt, for balancing flavors
• 1/4 tsp freshly ground black pepper, for a subtle heat

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. Spread the roasted butternut squash cubes evenly at the bottom of the prepared dish.
3. Scatter the caramelized onions over the squash, ensuring an even distribution.
4. In a mixing bowl, whisk together the heavy cream, Parmesan cheese, melted butter, thyme, salt, and pepper until well combined.
5. Pour the cream mixture over the squash and onions, making sure everything is nicely coated.
6. Bake for 25-30 minutes, or until the top is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time is crucial for the perfect texture.
8. Garnish with additional thyme leaves for a fresh, aromatic finish. Tip: A drizzle of balsamic glaze can add a lovely tangy contrast.

Golden and bubbling straight from the oven, this casserole boasts a creamy interior with a slightly crisp top. Serve it alongside a crisp green salad or as a luxurious side to roasted meats for a meal that’s as comforting as it is elegant.

Conclusion

Concluding our roundup, these 20 butternut squash casserole recipes offer a treasure trove of comfort and flavor perfect for any season. Whether you’re craving something sweet, savory, or spiced, there’s a dish here to delight. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!

Bella Bacinos