Okay, picture this: It’s a crisp fall evening, the leaves are turning all shades of gorgeous, and you’ve got that cozy feeling deep down. What’s missing? The perfect comfort food, of course! And trust me, nothing screams “autumn” quite like my family’s **Butternut Squash Casserole**. Seriously, this isn’t just any side dish – it’s like a warm hug in a baking dish. It’s been a staple at our Thanksgiving dinners for years.
I learned this recipe from my mom, who learned it from *her* mom. We’ve tweaked it over the years, but the heart of it remains the same: simple ingredients, big flavors, and a whole lotta love. So, whether you’re hosting a big gathering or just want a little something special for dinner, this Butternut Squash Casserole is guaranteed to be a hit. It’s become my go-to for potlucks, and I always get asked for the recipe!
Why You’ll Love This Butternut Squash Casserole
Seriously, what’s *not* to love? This Butternut Squash Casserole is total comfort food, but let me break down why it’s about to become your new fall fave:
Quick and Easy Butternut Squash Casserole
I’m all about easy recipes, and this one totally delivers. From start to finish, you’re looking at under an hour. Plus, the steps are super simple – even beginner cooks can nail this!
Perfect for Fall Gatherings
Thanksgiving? Check! Potluck? Check! Cozy Sunday dinner? Triple check! This casserole is the *perfect* side dish for any autumn get-together. It just screams “fall,” ya know?
Comfort Food at Its Finest
Okay, but the *taste*, though! The creamy squash, the savory onion and garlic, that little bit of Parmesan… it’s a flavor explosion! And the texture? Oh man, so warm and comforting. Trust me, you’ll be going back for seconds (and maybe thirds!).
Ingredients for Your Butternut Squash Casserole
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Butternut Squash Casserole. Don’t skimp on the good stuff!
- 1 butternut squash, peeled, seeded, and cubed (about 2 pounds)
- 1 onion, chopped
- 2 cloves garlic, minced.
- 1 cup vegetable broth
- 1/2 cup heavy cream (yes, *heavy* cream!)
- 1/4 cup grated Parmesan cheese (the real stuff, please!)
- 2 tablespoons butter, melted
- 1/2 cup bread crumbs
- Salt and pepper to taste (duh!)
Step-by-Step Instructions to Make Butternut Squash Casserole
Okay, ready to get cooking? Don’t worry, it’s easier than it looks! Just follow these simple steps, and you’ll have a delicious Butternut Squash Casserole in no time. I promise!
Preparing the Butternut Squash
First things first: that stubborn squash! Peeling it can be a pain, I know. Make sure you’ve got a good, sharp vegetable peeler. Once it’s peeled, scoop out the seeds (save ’em for roasting later–yum!). Then, just chop the squash into roughly 1-inch cubes. Now, you can steam or boil the squash until it’s fork-tender. But here’s a pro tip: roasting the squash brings out *so* much more flavor! Just toss the cubed squash with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20-25 minutes, until it’s nice and soft and starting to caramelize. Trust me, it’s worth the extra step!
Sautéing the Aromatics for the Butternut Squash Casserole
While the squash is cooking, let’s get those aromatics going. Grab a skillet and melt a little butter (or olive oil, if you prefer) over medium heat. Add the chopped onion and cook until it’s softened and translucent – about 5-7 minutes. Now, toss in the minced garlic and cook for just another minute or so, until it’s fragrant. Be careful not to burn the garlic, it gets bitter *really* fast! We just want it to release its yummy flavor.
Combining and Baking Your Butternut Squash Casserole
Alright, the home stretch! Preheat your oven to 375°F (190°C) – don’t forget this step! Once the squash is cooked (either steamed, boiled, or roasted), mash it up with a potato masher or a fork. It doesn’t have to be perfectly smooth – a little texture is nice. In a large bowl, combine the mashed squash with the sautéed onion and garlic. Stir in the vegetable broth, heavy cream, Parmesan cheese, salt, and pepper. Give it a good mix until everything is well combined. Pour the mixture into a greased baking dish (I usually use a 9×13 inch dish). In a separate bowl, combine the melted butter and bread crumbs. Sprinkle this mixture evenly over the top of the casserole. Bake for 20-25 minutes, or until the top is golden brown and bubbly. Let it cool for a few minutes before serving… and then dig in!
Tips for the Best Butternut Squash Casserole
Want to take your Butternut Squash Casserole from “good” to “OMG amazing?” Here are a few of my best tricks!
Choosing the Right Butternut Squash
Okay, this is key! You want a squash that feels heavy for its size. Give it a good knock – it should sound hollow. And look for a deep, solid tan color – that means it’s ripe and ready to go. Avoid any squash with soft spots or bruises.
Adding Extra Flavor to Your Butternut Squash Casserole
Don’t be afraid to get creative with the spices! A pinch of nutmeg or cinnamon adds a warm, cozy vibe. I sometimes even throw in a little ginger for a bit of zing! You could even add a dash of maple syrup for sweetness. Trust me, it’s delish!
Butternut Squash Casserole Variations
Okay, so you’ve mastered the basic Butternut Squash Casserole? Awesome! Now, let’s have some fun and mix things up a bit. Here are a couple of my favorite ways to tweak the recipe.
Cheesy Butternut Squash Casserole
Cheese makes everything better, right? Instead of (or in addition to!) the Parmesan, try using Gruyere, cheddar, or even a little goat cheese for a tangy twist. Just stir it right into the squash mixture before baking. YUM!
Nutty Butternut Squash Casserole
For some extra crunch and flavor, sprinkle some chopped pecans or walnuts over the top of the casserole before baking. Toasting the nuts beforehand really brings out their flavor. Trust me, it’s a game-changer!
FAQ About Butternut Squash Casserole
Got questions? I got answers! Here are a few of the most common things people ask me about this Butternut Squash Casserole. Don’t worry, I’ve got you covered!
Can I make Butternut Squash Casserole ahead of time?
Absolutely! This is a *great* make-ahead dish. Just assemble the whole casserole (up to the point of baking), cover it tightly with plastic wrap, and pop it in the fridge. It’ll keep for up to 2 days. When you’re ready to bake, just take it out of the fridge and let it sit at room temperature for about 30 minutes before baking as directed. Easy peasy!
What can I substitute for heavy cream in Butternut Squash Casserole?
Okay, so heavy cream is what gives this casserole that super-rich, decadent texture. But if you’re looking to lighten things up a bit (or if you just don’t have heavy cream on hand), you can definitely use milk or half-and-half instead. The texture won’t be quite as luxurious, but it’ll still be delicious. You could even use unsweetened almond milk for a dairy-free version!
How do I store leftover Butternut Squash Casserole?
Leftovers? If you have any, that is! Just cover the casserole dish tightly with plastic wrap or transfer the leftovers to an airtight container and store them in the fridge. It’ll keep for 3-4 days. To reheat, you can microwave individual portions (that’s usually what I do!). Or, you can reheat the whole casserole in the oven at 350°F (175°C) until it’s warmed through.
Butternut Squash Casserole: Estimated Nutritional Information
Okay, so you wanna know the nitty-gritty, huh? Keep in mind that these are just estimates, and they can vary depending on the exact ingredients you use. But roughly, one serving of this Butternut Squash Casserole clocks in around 250 calories, 15g of fat, 25g of carbs, and 5g of protein. Not bad for such a comforting dish, right?
Enjoy Your Delicious Butternut Squash Casserole!
And there you have it! My family’s secret Butternut Squash Casserole recipe, ready for you to enjoy. I really hope you love it as much as we do! If you try it out, please leave a comment below and let me know what you think! And hey, don’t forget to rate the recipe and share it with your friends on social media – sharing is caring, after all!
Print
Disgustingly Good Butternut Squash Casserole in 1 Hour
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm and comforting Butternut Squash Casserole, perfect for fall gatherings.
Ingredients
- 1 butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 1/2 cup bread crumbs
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Steam or boil butternut squash until tender.
- Sauté onion and garlic in a pan until softened.
- Mash butternut squash and combine with sautéed onion and garlic.
- Stir in vegetable broth, heavy cream, Parmesan cheese, salt, and pepper.
- Pour mixture into a greased baking dish.
- Combine melted butter and bread crumbs, sprinkle over casserole.
- Bake for 20-25 minutes, or until golden brown.
Notes
- Add nutmeg or cinnamon for extra flavor.
- Use different types of cheese for a unique taste.
- Top with chopped pecans or walnuts for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg
