There’s nothing quite like the smell of roasted butternut squash filling your kitchen on a crisp October afternoon. This butternut squash casserole is pure autumn comfort in a dish, and it’s having a serious moment because it hits that sweet spot between cozy and elegant.
Picture tender cubes of roasted squash mingling with caramelized onions and fresh thyme, all nestled under a golden, cheesy top. It’s like the best parts of Thanksgiving stuffing met sweet potato casserole. Uses simple ingredients you probably have on hand, and it’s naturally gluten free without trying too hard.
Started perfecting this recipe back in 2015 when I was obsessing over herb pairings for winter squash. My neighbor brought over fresh sage from her garden, and I tossed it in on a whim. The way it crisped up in the oven and made the whole dish sing? That’s when I knew I had something special brewing.
PrintButternut Squash Casserole: Easy and Delicious Recipe
This Easy Butternut Squash Casserole is a healthy butternut squash dish perfect for fall casseroles. It’s a cheesy butternut squash and vegetarian casserole that makes a comforting holiday side dish with roasted butternut squash and gluten free casserole options.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 –12 Servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
- 2 Tablespoons olive oil or avocado oil
- 8 ounces baby bella or cremini mushrooms (finely chopped)
- 4 teaspoons minced garlic
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon fine sea salt
- 1 teaspoon onion powder
- 1 teaspoon tamari sauce or soy sauce
- 2 cups low-sodium vegetable or chicken broth
- 2 tablespoons cornstarch
- 12 ounces fresh green beans (chopped into 1 1/2” wide pieces heaping 2 1/2 cups once chopped)
- 1 cup peeled and chopped carrot (approx. 2–3 medium carrots)
- 1 cup frozen corn
- 1 (15-ounce) can cannellini beans (rinsed and drained)
- 1/2 cup plain Greek yogurt
- 1 cup shredded mozzarella cheese (divided)
- 32 whole-wheat crackers (crumbled about 1 to 1 1/4 cups)
- 1 Tablespoon olive oil or avocado oil
- Fresh rosemary leaves (optional for garnish)
Instructions
- Preheat the oven to 350°F and grease a 8” x 18” casserole dish with cooking spray.
- Fill a medium-large pot halfway with water and bring to a boil. Add the green beans and carrots, boiling for 3 minutes. Add the frozen corn and boil for 2 more minutes.
- Drain all the cooked veggies and set aside in the strainer for later.
- In the now-empty pot, add 1 tablespoon of oil and mushrooms, and cook over medium heat for 8 minutes until they begin to soften.
- Add all the remaining gravy ingredients to the pot and whisk until it begins to simmer and thicken, about 3-5 minutes. Turn off the heat.
- Mix in the strained veggies from earlier, canned beans, greek yogurt and ½ cup cheese.
- Spread the casserole mixture into the prepared pan.
- In a medium bowl, mix together the crackers, 1 tablespoon oil and remaining ½ cup cheese. Sprinkle over the top of the casserole.
- Bake for 25 minutes.
- Let cool for 10 minutes and serve.
Notes
- The cooked veggies do have a nice bite to them (they’re softened but not soft), so if you prefer the veggies to be super soft in the casserole, boil them (the carrots and green beans) for 8-10 minutes instead! For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 232 kcal
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g + 5 g
- Trans Fat: 0.04 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 10 mg
Why This Butternut Squash Casserole Works So Well
This easy butternut squash casserole takes all the guesswork out of fall cooking. The vegetables get a head start with quick blanching, which means they hold their texture beautifully instead of turning mushy in the oven. The mushroom gravy base acts as a secret flavor weapon that ties everything together.
The Greek yogurt adds incredible creaminess without the heaviness of traditional cream sauces, and those whole wheat crackers on top give you that satisfying crunch we all crave. Plus, it’s naturally a vegetarian casserole that even the meat-lovers at your table will devour.
Key Ingredients That Make the Magic Happen
Let’s talk about the stars of this show. Fresh thyme and rosemary aren’t just pretty garnishes here – they’re doing real flavor work. When they hit that hot oil with the mushrooms, they release these amazing earthy notes that make your kitchen smell like autumn.
- Baby bella mushrooms: Finely chopped so they melt into the gravy and create that umami depth
- Greek yogurt: The secret to keeping this lighter but still indulgent
- Cannellini beans: They add protein and that creamy texture that makes this a proper comfort food casserole
- Whole wheat crackers: So much better than breadcrumbs – they stay crispy and add real substance
Step-by-Step: How It All Comes Together
The beauty of this recipe is in the layering of flavors. Start with that quick vegetable blanchboil or steam for just 2-3 minutesenough to take the raw edge off but keep some bite. While they’re draining, you’ll build that gorgeous mushroom gravy right in the same pot.
Here’s where the magic happens: when you whisk in that cornstarch slurry, watch how the broth transforms into this silky, golden gravy. Mix in your blanched veggies, beans, and half the cheese, then top with those seasoned crackers. The oven does the rest, melting everything into bubbly perfection.
| Step | Time | What’s Happening |
|---|---|---|
| Prep vegetables | 5 minutes | Blanching keeps texture perfect |
| Make mushroom gravy | 12 minutes | Building that rich, savory base |
| Assemble casserole | 5 minutes | Everything comes together |
| Bake | 25 minutes | Bubbling and golden on top |
Smart Swaps and Tweaks
This fall casserole recipe is incredibly forgiving. If you can’t find baby bellas, regular button mushrooms work beautifully. Want more protein? Toss in some cooked lentils or chickpeas alongside those cannellini beans.
For the crackers, any whole grain variety works – even crushed up crackers from the bottom of the box. Sometimes I use panko mixed with grated Parmesan when I’m out of crackers entirely.
| Original Ingredient | Easy Swap | Flavor Impact |
|---|---|---|
| Cannellini beans | Great Northern or navy beans | Same creamy texture |
| Mozzarella | Sharp cheddar or Gruyere | More complex flavor |
| Fresh herbs | 1/2 teaspoon dried herbs | Still aromatic |
| Greek yogurt | Sour cream | Richer, more indulgent |
Serving and Storage Made Simple
This casserole is perfect as a holiday side dish because it holds beautifully and often tastes even better the next day. Let it cool for those full 10 minutes before serving – I know it’s tempting to dive right in, but the flavors need that time to settle.
Leftovers keep for up to 4 days in the fridge and reheats beautifully. I even enjoy cold spoonfuls straight from the container as a quick lunch – it’s that good! For reheating, cover with foil and warm at 350°F for about 15 minutes.
- Make-ahead tip: Assemble everything except the cracker topping up to 2 days ahead
- Freezer-friendly: Wrap tightly and freeze for up to 3 months
- Perfect portions: This easily feeds 8-12 people as a side dish
Expert Insight: The Appeal of Butternut Squash Casserole
From a culinary perspective, butternut squash casserole truly excels by balancing the squash’s inherent sweetness with a rich, creamy texture. This interplay of savory and subtly sweet notes deepens the overall flavor profile, offering a nutritious yet indulgent alternative to heavier traditional casseroles. Its adaptability and comforting qualities make it a highly prized dish for various occasions.
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The Flavorful Quest for the Best Butternut Squash Casserole
This butternut squash casserole recipe evolved over many kitchen experimentssometimes the squash was too watery, other times the spices felt flat. After several rounds of tasting and tweaking, I finally found the balance of creamy texture and warm, aromatic spices that makes this dish truly comforting and perfect for family dinners.
FAQs ( Butternut Squash Casserole )
Can I make this casserole ahead of time?
This recipe is perfect for making ahead. Prepare all components, assemble the casserole, and cover it tightly with foil. Refrigerate for up to 24 hours, then bake as directed, adding extra time if cooking from cold. This helps flavors meld while saving time on the day you serve it.
How do I store leftovers properly?
Store any leftovers in an airtight container in the refrigerator. This dish keeps well for 3 to 4 days. When reheating, cover with foil to retain moisture, and heat at 350°F until warmed through. Avoid freezing to maintain the best texture.
Can I make a gluten-free version?
Absolutely! Simply swap any breadcrumbs or flour in the recipe for certified gluten-free alternatives. Make sure all other ingredients are gluten free as well. This adjustment keeps the meal safe for gluten-sensitive guests without sacrificing flavor.
What are good substitutes for cheese in this dish?
If you want to reduce dairy or try a different flavor, nutritional yeast or vegan cheese are great options. They provide a cheesy, savory element without using traditional cheese. Tofu-based spreads or cashew cream can also add creaminess while keeping the casserole vegetarian and satisfying.
How do I prevent the casserole from becoming soggy?
To avoid sogginess, roast the butternut squash until it’s tender but still firm before adding it to the casserole. Avoid over-mixing wet ingredients and bake uncovered for the last 10 minutes to help crisp the top. These steps keep the texture balanced and satisfying.
Can I add protein to make it a main dish?
Yes! Adding cooked chicken, turkey sausage, or even beans can elevate this meal into a hearty main dish. Stir in your choice of protein before baking to keep everything warm and flavorful. This is a great way to customize the recipe for a complete dinner.
Butternut squash casserole delivers everything you want in 45 minutes tender roasted vegetables, that gorgeous mushroom gravy, and a golden bubbly top that makes everyone gather around the table. The way those herbs perfume your kitchen while it bakes? Pure autumn magic. You’ll love how the flavors deepen and meld together into something truly special.
Here’s a flavor trick I discovered by accident: add a pinch of smoked paprika to those crackers before sprinkling them on top. It gives this subtle warmth that pairs beautifully with the earthy mushrooms. This healthy butternut squash dish also reheats wonderfully just cover with foil and warm gently. Try swapping in sage instead of thyme next time for a completely different aromatic experience.
I’d love to see your version of this cheesy butternut squash creation! Did your family have a signature fall casserole that brings back cozy memories? Share a photo and tag me there’s something so heartwarming about seeing these recipes come to life in kitchens everywhere. Save this one for your next gathering; it’s the kind of dish that turns dinner into a celebration of the season.
