Description
This cheesy butternut squash casserole is the ultimate comfort food side dish or vegetarian main. Roasted butternut squash is smothered in a creamy cheese sauce and topped with a golden crispy topping, perfect for fall dinners, holidays, or weeknight meals.
Ingredients
2.5 pounds butternut squash, peeled and cubed
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1.5 cups whole milk
0.5 cup heavy cream
1.5 cups sharp cheddar cheese, shredded
0.5 cup parmesan cheese, grated
0.5 teaspoon salt
0.25 teaspoon black pepper
1 teaspoon fresh thyme (optional)
0.75 cup breadcrumbs or crushed crackers
Instructions
1. Preheat oven to 400°F and line a baking sheet. Spread cubed butternut squash and roast for 25 minutes until tender and slightly caramelized.
2. In a saucepan, melt butter and sauté garlic until fragrant. Add flour and whisk to form a roux.
3. Slowly pour in milk and cream while whisking, and cook until thickened.
4. Stir in cheddar and parmesan cheese, salt, pepper, and thyme until sauce is smooth.
5. Combine roasted squash with the cheese sauce in a casserole dish and mix gently.
6. Sprinkle breadcrumbs or crackers on top for crunch.
7. Bake at 375°F for 20–25 minutes until bubbly and golden.
8. Let it cool for a few minutes before serving.
Notes
This casserole can be made a day ahead and reheated.
For extra flavor, add caramelized onions or crumbled bacon.
Use a mix of cheeses like gruyère or fontina for variation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 410mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg