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Butternut Squash Casserole: Easy and Delicious Recipe

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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.

Ingredients

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  • 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

  1. Preheat the oven to 350°F and grease a 8” x 18” casserole dish with cooking spray.
  2. 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.
  3. Drain all the cooked veggies and set aside in the strainer for later.
  4. 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.
  5. 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.
  6. Mix in the strained veggies from earlier, canned beans, greek yogurt and ½ cup cheese.
  7. Spread the casserole mixture into the prepared pan.
  8. In a medium bowl, mix together the crackers, 1 tablespoon oil and remaining ½ cup cheese. Sprinkle over the top of the casserole.
  9. Bake for 25 minutes.
  10. 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

Find it online: https://www.amgroyal.com/butternut-squash-casserole/