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–+ servings
Butternut Squash Casserole

Creamy Butternut Squash Casserole: Your New Favorite Comfort Dish

This creamy butternut squash casserole is a comforting and easy vegetarian dish packed with fall flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dishes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 large Butternut Squash Can substitute with pumpkin or sweet potatoes.
  • 1 medium Yellow Onion Can replace with shallots.
  • 2 cloves Garlic Or 1 teaspoon garlic powder.
  • 2 tablespoons Olive Oil Can substitute with melted butter.
  • 1 teaspoon Dried Thyme Fresh thyme can be used.
  • 1 teaspoon Dried Sage Use Italian seasoning as an alternative.
  • ½ teaspoon Ground Nutmeg Cinnamon can be substituted.
  • to taste Salt
  • to taste Black Pepper
  • 1 cup Vegetable Broth Chicken broth is also viable.
  • 1 cup Heavy Cream Can substitute with coconut cream.
  • ½ cup Grated Parmesan Cheese Nutritional yeast may be used for vegan.
  • for garnish Fresh Parsley Can substitute with chives.
For the Crumble Topping
  • ½ cup All-Purpose Flour Gluten-free flour can be used.
  • ¼ cup Light Brown Sugar Can use white sugar or coconut sugar.
  • ½ cup Rolled Oats Crushed nuts can be used for gluten-free.
  • ½ teaspoon Ground Cinnamon Increase nutmeg for a different flavor.
  • ¼ teaspoon Ground Ginger Can be omitted or replaced with ginger powder.
  • ½ cup Cold Unsalted Butter Vegan butter is a substitute.
  • optional Chopped Pecans/Walnuts Omit if nut allergies are a concern.

Equipment

  • large skillet
  • 9x13 inch baking dish
  • Mixing bowls
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Prepare the butternut squash by peeling, seeding, and cubing into 1-inch pieces.
  2. Sauté vegetables in a large skillet with olive oil over medium heat for 5-7 minutes until onions are softened.
  3. Mix in minced garlic and sauté for an additional minute, then add butternut squash, thyme, sage, nutmeg, salt, and pepper.
  4. Add vegetable broth to the skillet, cover, and simmer for 10-15 minutes until squash is tender.
  5. Stir in heavy cream and Parmesan cheese, mixing until combined for a creamy filling.
  6. Prepare the crumble topping by whisking together flour, brown sugar, oats, cinnamon, and ginger.
  7. Cut in cold unsalted butter until crumbly, and fold in nuts if using.
  8. Preheat oven to 375°F (190°C), grease a baking dish, and layer the butternut squash mixture, then crumble topping.
  9. Bake for 25-30 minutes until the topping is golden brown, covering with foil if it browns too quickly.
  10. Let it rest for 10 minutes before serving, garnished with fresh parsley.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 380mgPotassium: 650mgFiber: 5gSugar: 8gVitamin A: 16000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; can be frozen before baking for up to 3 months.

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