20 Delicious Butternut Squash Casserole Recipes for Fall

As the leaves turn golden and the air gets crisp, nothing says fall quite like a warm, comforting butternut squash casserole. Whether you’re looking for a quick weeknight dinner or a show-stopping side dish for your seasonal gatherings, we’ve rounded up 20 delicious recipes that celebrate this versatile veggie. From creamy and cheesy to sweet and savory, these dishes are sure to inspire your autumn cooking adventures. Let’s dive in!

Classic Butternut Squash Casserole with a Crispy Topping

Nothing says comfort food quite like a Classic Butternut Squash Casserole, especially when it’s topped with a crispy, golden crust that adds the perfect crunch.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 2 tbsp unsalted butter, melted
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, toss the cubed butternut squash with melted butter, brown sugar, salt, cinnamon, and nutmeg until evenly coated. Spread the mixture in the prepared baking dish and pour the heavy cream over the top.
3. Cover with aluminum foil and bake for 30 minutes, or until the squash is tender when pierced with a fork.
4. In a small bowl, mix together panko breadcrumbs, Parmesan cheese, and olive oil. Remove the foil from the baking dish and sprinkle the breadcrumb mixture evenly over the squash.
5. Return to the oven, uncovered, and bake for an additional 15 minutes, or until the topping is crispy and golden brown.

The magic of this casserole lies in the contrast between the creamy, spiced squash and the crispy, cheesy topping—a texture combo that’s sure to win over any crowd.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking, keeping a close eye to prevent burning.

Creamy Butternut Squash and Spinach Casserole

Dive into the cozy flavors of fall with this Creamy Butternut Squash and Spinach Casserole, a dish that marries the sweetness of squash with the earthy tones of spinach in a creamy, cheesy embrace.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, toss the butternut squash cubes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder until evenly coated. Spread them on a baking sheet and roast for 25 minutes, or until tender.
3. In the same bowl, mix the roasted squash, spinach, heavy cream, Parmesan cheese, mozzarella cheese, remaining 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Transfer the mixture to the prepared baking dish.
4. Bake for 20 minutes, or until the top is bubbly and lightly golden. Let it sit for 5 minutes before serving.

The magic of this casserole lies in the contrast between the creamy, cheesy base and the slight crunch of the roasted squash, making every bite a delightful experience.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Cheesy Butternut Squash Casserole with Bacon

This Cheesy Butternut Squash Casserole with Bacon is the ultimate comfort food, blending creamy, savory, and smoky flavors in every bite.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 6 slices bacon, chopped
• 1 cup shredded sharp cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the butternut squash cubes and cook until slightly softened, about 5 minutes.
4. Transfer the squash to the prepared baking dish. Pour the heavy cream and melted butter over the squash, then sprinkle with salt, black pepper, garlic powder, and nutmeg. Toss to coat evenly.
5. Sprinkle the shredded cheddar cheese and cooked bacon on top.
6. Bake for 25-30 minutes, until the cheese is bubbly and golden.

The magic of this dish lies in the contrast between the creamy squash and the crispy bacon, making it a standout side or main.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Vegan Butternut Squash Casserole with Almond Crumble

This Vegan Butternut Squash Casserole with Almond Crumble is a heartwarming dish that brings together the sweetness of butternut squash with a crunchy, nutty topping for a perfect balance of flavors and textures.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup almond flour
• 1/4 cup sliced almonds
• 2 tbsp maple syrup
• 1 tbsp melted coconut oil
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Toss the butternut squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out in the prepared baking dish.
3. Bake the squash for 25 minutes, or until it starts to soften.
4. While the squash bakes, mix the almond flour, sliced almonds, maple syrup, 1 tbsp melted coconut oil, and 1/2 tsp cinnamon in a bowl to create the crumble topping.
5. Remove the squash from the oven and sprinkle the almond crumble evenly over the top.
6. Return the dish to the oven and bake for another 15 minutes, or until the topping is golden and crispy.

The magic of this dish lies in the contrast between the creamy squash and the crisp almond topping, making every bite a delightful experience.

Tip: For an extra flavor boost, toast the sliced almonds before adding them to the crumble mixture.

Spicy Butternut Squash Casserole with Jalapeños

Warm up your table with this Spicy Butternut Squash Casserole, where creamy squash meets the bold kick of jalapeños for a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 jalapeños, seeded and finely chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, toss the butternut squash and jalapeños with olive oil, salt, black pepper, garlic powder, and cayenne pepper until evenly coated.
3. Spread the squash mixture in the prepared baking dish and pour the heavy cream evenly over the top.
4. Sprinkle the grated Parmesan cheese and breadcrumbs over the squash and cream.
5. Bake for 35-40 minutes, or until the squash is tender and the top is golden and bubbly.

The magic of this casserole lies in the contrast between the sweet, creamy squash and the spicy jalapeños, creating a dish that’s irresistibly complex yet comforting.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Butternut Squash and Apple Casserole with Cinnamon

This Butternut Squash and Apple Casserole with Cinnamon is a heartwarming dish that perfectly balances sweetness and spice, making it a standout side or even a light main.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 large apples, peeled and sliced
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 tbsp butter, melted
• 1/2 cup pecans, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish.
2. In a large bowl, toss the butternut squash and apples with the brown sugar, cinnamon, nutmeg, and salt until evenly coated.
3. Transfer the mixture to the prepared casserole dish and drizzle with melted butter.
4. Sprinkle chopped pecans over the top for a crunchy texture.
5. Bake for 35-40 minutes, or until the squash is tender and the apples are soft.

The magic of this dish lies in the caramelization of the apples and squash, creating a naturally sweet and deeply flavored casserole that’s irresistibly comforting.

Tip: For an extra layer of flavor, try adding a sprinkle of orange zest before baking.

Savory Butternut Squash Casserole with Sage and Thyme

Warm up your table with this Savory Butternut Squash Casserole, where the sweetness of squash meets the earthy tones of sage and thyme in a dish that’s as comforting as it is elegant.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh sage, chopped
• 1 tsp fresh thyme leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1/2 cup breadcrumbs
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish.
2. Toss the butternut squash with olive oil, salt, and black pepper. Spread it on a baking sheet and roast for 25 minutes until tender.
3. Transfer the roasted squash to the casserole dish. Sprinkle with sage, thyme, and Parmesan cheese. Drizzle with heavy cream.
4. In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the squash mixture.
5. Bake at 375°F for 20 minutes until the top is golden and crispy.

The magic of this casserole lies in the contrast between the creamy squash and the crispy, buttery topping—a texture play that’s sure to impress.

Tip: For an extra flavor boost, toast the breadcrumbs in a dry pan before mixing with butter.

Butternut Squash Casserole with a Pecan Streusel Topping

This Butternut Squash Casserole with a Pecan Streusel Topping is the perfect blend of sweet and savory, making it a standout side dish for any dinner table.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp unsalted butter, melted
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup pecans, chopped
• 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tbsp cold unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Toss the butternut squash with 2 tbsp melted butter, brown sugar, cinnamon, nutmeg, and salt until evenly coated. Spread in the prepared dish.
3. Bake for 25 minutes, or until the squash is tender.
4. Meanwhile, make the streusel by combining pecans, flour, and granulated sugar. Cut in 2 tbsp cold butter until the mixture resembles coarse crumbs.
5. Sprinkle the streusel over the baked squash and return to the oven for 10-15 minutes, until the topping is golden and crisp.

The contrast between the creamy squash and the crunchy pecan topping creates a delightful texture that’s sure to impress.

Tip: For an extra flavor boost, toast the pecans before adding them to the streusel.

Gluten-Free Butternut Squash Casserole

This Gluten-Free Butternut Squash Casserole is a cozy, comforting dish that brings a sweet and savory harmony to your table, perfect for those chilly evenings when you crave something hearty yet healthy.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 cup grated Parmesan cheese
• 1/2 cup gluten-free breadcrumbs
• 2 tbsp melted butter
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the butternut squash cubes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried thyme until evenly coated.
3. Spread the squash in the prepared baking dish and bake for 25 minutes, or until the squash is tender when pierced with a fork.
4. In a small bowl, mix together 1/2 cup grated Parmesan cheese, 1/2 cup gluten-free breadcrumbs, and 2 tbsp melted butter.
5. Sprinkle the breadcrumb mixture over the baked squash and return to the oven for 10 minutes, or until the topping is golden and crispy.
6. Garnish with 1/4 cup chopped fresh parsley before serving.

The magic of this casserole lies in the crispy, cheesy topping that contrasts beautifully with the soft, sweet squash beneath, creating a dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra nutty flavor, try substituting half of the Parmesan with aged Gouda or sharp cheddar.

Butternut Squash and Kale Casserole with Parmesan

This Butternut Squash and Kale Casserole with Parmesan is a cozy, veggie-packed dish that brings a little elegance to your weeknight dinner table.

Ingredients

• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 2 cups kale, stems removed and leaves chopped
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, toss the butternut squash with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until evenly coated. Spread in the prepared baking dish.
3. Bake for 20 minutes, then add the kale, 1/2 cup Parmesan, and heavy cream over the squash. Sprinkle with the remaining salt, pepper, and garlic powder.
4. Return to the oven and bake for another 15 minutes, until the squash is tender and the top is lightly golden.
5. Sprinkle the remaining Parmesan cheese over the top and bake for 5 more minutes, until the cheese is melted and bubbly.

The magic of this casserole lies in the way the creamy Parmesan melds with the earthy kale and sweet squash, creating a dish that’s as comforting as it is sophisticated.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of cooking.

Sweet and Savory Butternut Squash Casserole with Maple Syrup

This Sweet and Savory Butternut Squash Casserole with Maple Syrup is a delightful twist on a classic, blending the natural sweetness of squash with a hint of maple for a dish that’s as comforting as it is unexpected.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 tbsp olive oil
• 1/4 cup pure maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup pecans, chopped
• 1/4 cup dried cranberries
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. In a large bowl, toss the butternut squash with olive oil, maple syrup, salt, black pepper, cinnamon, and nutmeg until evenly coated.
3. Spread the squash in the prepared baking dish and bake for 25 minutes, stirring halfway through, until the squash is tender and caramelized.
4. Sprinkle the chopped pecans and dried cranberries over the squash, then drizzle with melted butter.
5. Return to the oven and bake for an additional 10 minutes, until the pecans are toasted and the cranberries are slightly plumped.

The magic of this casserole lies in the contrast between the creamy squash, crunchy pecans, and chewy cranberries, all brought together with a whisper of maple warmth.

Tip: For an extra layer of flavor, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the casserole.

Butternut Squash Casserole with a Cornbread Crust

This Butternut Squash Casserole with a Cornbread Crust is a cozy, comforting dish that brings together the sweetness of squash with the hearty texture of cornbread for a perfect family dinner.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Steam the butternut squash cubes until tender, about 10 minutes, then mash lightly in the baking dish.
3. In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
4. In another bowl, mix milk, melted butter, and egg. Stir into the dry ingredients until just combined.
5. Pour the cornbread batter over the mashed squash, spreading evenly.
6. Bake for 25 minutes, or until the cornbread crust is golden and a toothpick inserted comes out clean.

The magic of this dish lies in the contrast between the creamy squash and the crumbly, sweet cornbread topping, making every bite a delightful surprise.

Tip: For an extra touch of sweetness, drizzle a little honey over the casserole before serving.

Low-Carb Butternut Squash Casserole with Cauliflower

Dive into the cozy flavors of fall with this Low-Carb Butternut Squash Casserole with Cauliflower, a dish that’s as nutritious as it is comforting.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 cups cauliflower florets
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the olive oil.
2. In a large bowl, toss the butternut squash and cauliflower florets with the heavy cream, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and nutmeg until evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. Bake for 35-40 minutes, or until the vegetables are tender and the top is golden and bubbly.

The nutmeg adds a subtle warmth that perfectly complements the creamy, cheesy vegetables, making this casserole a standout side dish for any dinner table.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Butternut Squash and Mushroom Casserole with Gruyère

This Butternut Squash and Mushroom Casserole with Gruyère is a cozy, flavorful dish that brings together the sweetness of squash with the earthiness of mushrooms, all under a golden, cheesy crust.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 cups sliced cremini mushrooms
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup grated Gruyère cheese
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Add the butternut squash and mushrooms to the skillet. Sprinkle with salt, pepper, and thyme. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Transfer the vegetable mixture to the prepared baking dish. Pour the heavy cream evenly over the top, then sprinkle with Gruyère cheese.
5. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

The magic of this casserole lies in the way the Gruyère melts into a creamy, nutty blanket over the tender squash and mushrooms, creating a dish that’s as comforting as it is elegant.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Butternut Squash Casserole with a Quinoa Crust

This Butternut Squash Casserole with a Quinoa Crust is a hearty, nutritious twist on a classic, blending sweet squash with a crunchy, protein-packed topping.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tbsp maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
3. While the quinoa cooks, toss the butternut squash with olive oil, maple syrup, salt, pepper, garlic powder, and nutmeg. Spread evenly in the prepared dish.
4. Fluff the cooked quinoa with a fork and stir in the Parmesan cheese. Spoon the quinoa mixture over the squash, pressing lightly to form a crust.
5. Bake for 30 minutes, or until the squash is tender and the quinoa crust is golden and crispy.

The quinoa crust adds a delightful crunch and nutty flavor that perfectly complements the creamy sweetness of the butternut squash.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Butternut Squash and Sweet Potato Casserole with Marshmallows

This Butternut Squash and Sweet Potato Casserole with Marshmallows is the ultimate comfort dish, blending creamy vegetables with a gooey, sweet topping that’s irresistible.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 2 cups mini marshmallows

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large pot, boil the butternut squash and sweet potatoes until tender, about 15 minutes. Drain well.
3. Mash the vegetables in a large bowl. Stir in 1/4 cup melted butter, 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt until smooth.
4. Spread the mixture evenly into the prepared baking dish. Top with 2 cups mini marshmallows.
5. Bake for 10-15 minutes, or until the marshmallows are golden and puffy.

The contrast between the spiced vegetable base and the toasted marshmallow topping creates a delightful play of flavors and textures that’s sure to wow at any gathering.

Tip: For an extra crunch, sprinkle a handful of chopped pecans over the marshmallows before baking.

Butternut Squash Casserole with a Herb Breadcrumb Topping

This Butternut Squash Casserole with a Herb Breadcrumb Topping is the ultimate comfort food, blending sweet squash with a crispy, savory topping for a dish that’s sure to impress.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp melted butter
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Toss the cubed butternut squash with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated. Spread in the prepared dish.
3. Bake for 25 minutes, or until the squash is tender when pierced with a fork.
4. While the squash bakes, mix together 1 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tbsp melted butter, 1 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme in a bowl.
5. Sprinkle the breadcrumb mixture over the baked squash and return to the oven for 10 minutes, or until the topping is golden and crispy.

The magic of this casserole lies in the contrast between the creamy squash and the crunchy, herb-infused topping, making every bite a delightful experience.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking, watching closely to prevent burning.

Butternut Squash and Chicken Casserole with a Creamy Sauce

Warm up your kitchen with this comforting Butternut Squash and Chicken Casserole, smothered in a creamy sauce that’s sure to become a family favorite.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 3 cups butternut squash, peeled and diced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, toss the chicken and butternut squash with olive oil, salt, black pepper, garlic powder, and onion powder until evenly coated.
3. Spread the mixture in the prepared baking dish and bake for 20 minutes.
4. In a small saucepan, whisk together heavy cream and chicken broth over medium heat until warm. Pour over the baked chicken and squash.
5. Sprinkle mozzarella and Parmesan cheeses on top and bake for another 15 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh parsley before serving.

The magic of this dish lies in the creamy sauce that perfectly complements the sweetness of the butternut squash and the savoriness of the chicken.

Tip: For an extra crispy cheese topping, broil the casserole for the last 2-3 minutes of baking.

Butternut Squash Casserole with a Spicy Sausage Layer

This Butternut Squash Casserole with a Spicy Sausage Layer is the ultimate comfort food with a kick, perfect for those who love a little heat with their sweet.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 lb spicy Italian sausage, casings removed
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the spicy Italian sausage until browned, about 5-7 minutes. Drain excess fat and set aside.
3. In the same skillet, add the cubed butternut squash, salt, black pepper, garlic powder, and nutmeg. Cook for 5 minutes, stirring occasionally, until the squash begins to soften.
4. Transfer the cooked squash to the prepared baking dish. Pour the heavy cream evenly over the squash, then sprinkle with grated Parmesan cheese.
5. Layer the cooked spicy sausage on top of the squash mixture.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.

The magic of this dish lies in the contrast between the creamy, sweet squash and the fiery sausage, creating a balance that’s irresistibly good.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Butternut Squash Casserole with a Rich Béchamel Sauce

This Butternut Squash Casserole with a Rich Béchamel Sauce is the ultimate comfort food, blending creamy textures with a hint of nutmeg for a dish that feels both indulgent and wholesome.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp black pepper
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Steam the butternut squash cubes until tender, about 10 minutes, then layer them in the prepared dish.
3. In a saucepan, melt the 3 tbsp unsalted butter over medium heat. Whisk in the 3 tbsp all-purpose flour and cook for 1 minute until golden.
4. Gradually add the 2 cups whole milk, whisking constantly until the sauce thickens, about 5 minutes. Stir in the 1/2 tsp salt, 1/4 tsp ground nutmeg, and 1/4 tsp black pepper.
5. Pour the béchamel sauce over the squash, sprinkle with 1 cup grated Parmesan cheese and 1/2 cup breadcrumbs.
6. Bake for 25 minutes until the top is bubbly and golden.

The magic of this casserole lies in the velvety béchamel that coats each piece of squash, creating a dish that’s rich yet not overly heavy.

Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.

Conclusion

We hope this roundup of 20 delicious butternut squash casserole recipes inspires your fall cooking adventures! Each dish offers a unique twist on this seasonal favorite, perfect for cozy family dinners or festive gatherings. Don’t forget to try a recipe (or two!), share your favorites in the comments, and pin this article to your Pinterest boards for easy access. Happy cooking!