baked squash casserole recipe

Written ByJenny Smyth Posted on
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The Best baked squash casserole recipe

I love baked squash casserole recipe, it’s a staple in our household. My family and I have been enjoying it for years, and it’s always a hit at family gatherings. The dish originated from my grandmother, who used to make it for special occasions.

I’ve adapted her recipe over the years to make it healthier and easier to prepare. The combination of roasted squash, crispy breadcrumbs, and savory cheese is absolute perfection. My kids love helping me in the kitchen, especially when we’re making this casserole.

They can’t get enough of the gooey cheese and crunchy topping. I like that this recipe is easy to scale up or down, depending on the number of guests we’re hosting. It’s also a great way to use up any leftover squash or vegetables we might have on hand.

I’ve found that this casserole freezes beautifully, so we can enjoy it throughout the year. My family and I appreciate the comforting warmth of this dish, especially during the colder months. It’s become a tradition in our household to make this casserole for holidays and special events.

I’m happy to share my adapted recipe with you, so you can enjoy it too.

Baked Squash Casserole

4.6 from 1957 votes

This baked squash casserole combines tender butternut squash with a creamy, savory sauce and a crispy breadcrumb topping. It is a comforting side dish that pairs well with roasted meats or a simple salad.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Squash Base

1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Casserole Filling

1 cup heavy cream
2 large eggs
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons melted butter
1/4 cup shredded cheddar cheese

👨‍🍳Directions

1Preheat the oven to 400°F.
2Toss the squash cubes with olive oil, salt, and pepper on a large baking sheet.
3Spread them in a single layer and roast for 20 minutes, until the squash is tender and lightly browned at the edges.
4In a mixing bowl, whisk together the heavy cream, eggs, Parmesan cheese, thyme, garlic powder, and nutmeg until smooth.
5The mixture should be well combined and slightly thickened.
6Transfer the roasted squash to a 9×13 inch baking dish.
7Pour the cream mixture evenly over the squash, gently stirring to coat all pieces.
8Spread the squash into an even layer.
9In a small bowl, mix the panko breadcrumbs with melted butter until the crumbs are evenly moistened.
10Sprinkle the breadcrumb mixture over the casserole, then top with shredded cheddar cheese.
11Bake the casserole at 375°F for 25 minutes, until the topping is golden brown and the filling is bubbly around the edges.
12Let it rest for 5 minutes before serving to allow the casserole to set.

🔧Equipment

Large baking sheet
9×13 inch baking dish
Mixing bowls
Whisk
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 580mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 10g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and reduce the cheese by half. You can also use acorn or delicata squash instead of butternut.

Watch Video Of How Baked Squash Casserole Works

To store leftover baked squash casserole, let it cool completely and then cover the dish with foil or plastic wrap. It will keep in the refrigerator for up to 4 days. When you are ready to reheat, you can use the microwave for a quick option, but the oven at 350 degrees for about 15 minutes will help restore some of the crunch on top.

If you have a toaster oven, that works great too. This casserole is always a good idea for family gatherings because it is easy to transport and feeds a crowd. You can serve it as a side dish with roasted chicken, grilled steak, or even alongside a holiday ham.

It also works well as a main dish for a light dinner when paired with a simple salad. I have brought it to Thanksgiving dinners and summer barbecues, and it always gets compliments. The combination of creamy squash and crispy topping is a winning combination that fits any occasion.

❓ Frequently Asked Questions About Baked Squash Casserole

Q: What type of squash is best for this recipe?

A: You can use any type of squash you like, but I prefer to use butternut or acorn squash as they have a sweet and nutty flavor that pairs well with the cheese and breadcrumbs.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the squash mixture and assemble the casserole up to a day in advance. Simply refrigerate it until you’re ready to bake it.

Q: Is this recipe gluten-free?

A: Yes, this recipe is naturally gluten-free as long as you use gluten-free breadcrumbs.

Q: Can I substitute other cheeses for the cheddar?

A: Yes, you can use other cheeses like mozzarella or Monterey Jack if you prefer a milder flavor.

Q: How do I store leftover casserole?

A: Let the casserole cool completely before refrigerating or freezing it. When reheating, make sure it’s steaming hot throughout before serving.

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