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Roasted Butternut Squash Casserole

I love nothing more than a creamy, cheesy casserole.

Roasted Butternut Squash Casserole

When you strike the right balance between healthy vegetables and cheesy sauce it is a thing of beauty.  Butternut squash is my favorite winter squash.  With a mild, slightly sweet flavor it is perfect for roasting, blending into soups, and baking into casseroles.  The mild flavor also means that even those who swear they hate squash will probably love it … until you tell them it is squash.  With that kind of crowd pleasing versatility I tend to keep some, all chopped up, in the freezer at all times.

Roasted Butternut Squash Casserole

This recipe is based loosely on a summer squash casserole my mother makes.  I decided to amp up the fall flavors with a light dusting of cinnamon, fresh nutmeg, and mace.  Roasting the squash before baking caramelizes the natural sugars, so the dish has a lovely, lightly sweet finish.  Sharp cheddar is my cheese of choice here since the tang cuts through the flavors of the spices and squash, keeping the dish from being too heavy.   It is a lovely accompaniment to poultry or beef, and it can be made in advance!  Prepare the dish up to the point where you add the breadcrumb topping.  Just cover and chill for up to two days.  When you are ready to bake just add an extra five minutes to the cooking time.

Roasted Butternut Squash Casserole        Serves 8

6 cups diced butternut Squash
2 tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoons mace
6 tablespoons butter, divided
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup sour cream
1/2 teaspoon kosher salt
1 cup sharp cheddar cheese
1/2 cup butter cracker crumbs
2 tablespoons fresh grated Parmesan

Heat the oven to 400 F and line a baking tray with foil.

Roasted Butternut Squash Casserole

Place the diced squash on the prepared baking tray.  Drizzle with oil and dust with spices.  Toss to coat then roast for 50 to 60 minutes, or until fork tender.  Allow to cool slightly.

Reduce the oven to 350 F and spray a casserole dish with non-stick spray.

Roasted Butternut Squash Casserole Roasted Butternut Squash Casserole

In a medium skillet melt 3 tablespoons of the butter over medium heat until it foams.  Add the onion and cook until softened, about three minutes.  Add the garlic and cook for one minute more.  Turn off the heat and allow to cool slightly.

In a large bowl mix the sour cream, cheddar cheese, and salt until well blended.  Add the onion mixture and mix until evenly combined.  Add the roasted squash and turn to coat.

Roasted Butternut Squash Casserole

Melt the remaining butter and pour it into a small bowl.  Add the cracker crumbs and grated Parmesan and stir to combine.

Roasted Butternut Squash Casserole Roasted Butternut Squash Casserole Roasted Butternut Squash Casserole

Pour the squash mixture into the prepared casserole dish.  Top with the cracker crumb mixture.  Bake for 30 to 40 minutes, or until golden brown and bubbling in the center.   Rest for ten minutes before serving.

Roasted Butternut Squash Casserole


Roasted Butternut Squash Casserole

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23 Responses to “Roasted Butternut Squash Casserole”

  1. you had me at creamy cheesy…it just doesn’t get any better than that!

  2. Maria says:

    This is my kind of casserole. Yum!

  3. UrMomCooks says:

    Butternut squash is also my favorite! This looks like a great dish – cheese makes it all even better!

  4. Roxan says:

    Oh, this looks wonderful! It would make a great side dish for thanksgiving. I love that i can actually use a whole squash in this one dish… Usually I have to work hard over a few different dishes to try to use the whole thing.

  5. This is perfect to spice up my Thanksgiving. It looks delicious.

  6. Annie says:

    That casserole looks and sounds so good! Butternut and acorn are my all time favorite varieties of squash.

  7. Lauren says:

    Maybe this recipe will be the one to convert my squash-hating husband :). Everything about this casserole sounds fantastic!

  8. This looks and sounds delicious! I especially love casseroles with a yummy topping- yours looks great! Thanks for the recipe.

  9. RavieNomNoms says:

    Oh this just sounds delicious! Looks beautiful too!

  10. Yum! This casserole looks divine. I will have to make some very, very soon.

  11. Meg says:

    Question – how well does the squash mixture hold if I regridgerate after adding the cheese so I can finish baking it with the crumb topping on Thanksgiving?

  12. Kelly says:

    Meg – You can make the dish with the cheese mixed in up to two days in advance and it should be fine. Just top with crumbs and bake whenever you are ready.

  13. Not everyone likes squash. I’m sure this recipe will turn their tastebuds around. Looks yummy. And beautiful photos as usual.

  14. Thanks Kelly, I just found one of my sides for this year’s Thanksgiving Dinner! :)

  15. heather says:

    this looks so delish and rich – perfect for thanksgiving dinner!

  16. Anna says:

    This casserole is amazing! Even some of my friends, who reportedly don’t like squash, absolutely loved it! This is a keeper. Thanks for sharing!

  17. AChefinThyme says:

    I loved the squash casserole! I made it for my family for Christmas dinner and it was fantastic. Check out my blog!

  18. Sebu says:

    Crazy tasty! The cheese and sour cream works wonders with the sweet pumpkin. My girlfriend really liked this. I reduced the amount of the pumpkins and added some oven roasted beetroots and also a can of chickpeas, and to the breadcrumb mix a handful of chopped almonds.


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