Creamy Butternut Squash Casserole is that kind of dish that feels like a warm hug from the oven. It’s cozy, rich, and just sweet enough to make you close your eyes for that “mmm” moment. Between the creamy sauce, golden breadcrumb crunch, and the natural sweetness of roasted squash, this casserole belongs right at the center of your fall table.
Whether you’re prepping for Thanksgiving or just need something comforting on a chilly evening, this Creamy Butternut Squash Casserole delivers all the homey vibes you crave. Plus, it’s simple to throw together even when your schedule’s a little crazy.
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What is Creamy Butternut Squash Casserole?
At its heart, Creamy Butternut Squash Casserole is a savory-sweet side dish baked to perfection. It combines roasted butternut squash with cream and aged cheddar cheese, then tops it all with crispy, buttery breadcrumbs. The result? A balance of velvety texture and gentle crunch that’s downright irresistible.
Think of it as the more elegant cousin of mashed potatoes — rich, flavorful, and just fancy enough for holidays without being fussy. The nutmeg adds a subtle warmth that ties it all together. If you’ve ever wondered what comfort in a casserole dish looks like, this is it.
Reasons to Try Creamy Butternut Squash Casserole
There’s a reason this dish keeps showing up on holiday menus and Sunday dinners alike. First, it’s incredibly easy to make — minimal prep, maximum payoff. Second, it’s the perfect make-ahead side that tastes even better reheated (hello, leftovers!). And third, it checks all the boxes for flavor and texture: creamy, cheesy, slightly sweet, and beautifully golden on top. It’s also a crowd-pleaser — even picky eaters find it hard to resist.
If you love comforting classics like Paula Deen’s Corn Casserole or Creamy Chicken Broccoli Casserole, this butternut squash version might just become your new favorite.
Ingredients Needed to Make Creamy Butternut Squash Casserole
- 2 cups roasted butternut squash (about 1 medium squash)
- 1 cup heavy cream
- 1 cup shredded aged cheddar cheese
- 1 cup panko breadcrumbs
- 3 cloves garlic, minced
- ¼ tsp ground nutmeg
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper (adjust to taste)
- 2 tbsp extra virgin olive oil
Instructions to Make Creamy Butternut Squash Casserole
Ready to create something that’ll make everyone ask for seconds? This Creamy Butternut Squash Casserole comes together in a few simple step-by-step stages that even the busiest home cook can handle. Follow along with this detailed guide — no stress, no guesswork, just creamy, cheesy perfection.
Step 1: Roast the Butternut Squash
Start this step by step journey with the star ingredient — the butternut squash. Preheat your oven to 375°F (190°C). Slice the squash in half lengthwise (careful — it can be a bit slippery, so a steady hand helps). Scoop out the seeds and place each half cut side down on a parchment-lined baking sheet. Drizzle lightly with olive oil for that golden edge. Roast for about 30 minutes, or until a fork glides easily into the flesh.
Once it’s done, let it cool for a few minutes — you’ll thank yourself later when it’s time to scoop. Then, using a spoon, gently remove the tender flesh and place it in a bowl. Roasting, rather than boiling, keeps the natural sweetness intact and prevents your casserole from turning watery. If you’re new to roasting veggies, you might enjoy checking out this Easy Cheesy Broccoli and Cauliflower Bake for more tips on roasting to perfection.
Step 2: Sauté the Garlic
The next step by step move is small but mighty: sautéing garlic. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 2 minutes, stirring constantly. You’ll know it’s ready when your kitchen starts smelling irresistible — like a cozy Italian kitchen on a Sunday afternoon. Just be careful not to let it brown too much; garlic burns fast and turns bitter in seconds.
If you love the aroma of garlic and want to use it creatively, take a peek at this Creamy Chicken Broccoli Casserole where sautéed garlic adds a beautiful depth of flavor to the sauce.
Step 3: Blend the Creamy Filling
Now for the creamy heart of your dish. In a large bowl, combine the roasted butternut squash, heavy cream, shredded aged cheddar, sautéed garlic, nutmeg, salt, and black pepper. Mix until smooth and velvety. This step by step mixing process brings all those rich, comforting flavors together — the nutmeg adds warmth, the cheddar adds sharpness, and the cream ties it all into one luscious texture.
If you want a dairy-free version, swap the heavy cream for coconut milk or cashew cream — just like in our Dairy-Free Green Bean Casserole. The result is just as rich and satisfying, minus the dairy.
Pro tip: If you’re looking for extra texture, try folding in a handful of caramelized onions or cooked spinach before baking. It’s an easy twist that gives your casserole a restaurant-worthy touch.
Step 4: Assemble the Casserole
Here’s where everything comes together — literally. Lightly grease your baking dish (about 9×9 inches works well). Spoon the creamy butternut squash mixture into the dish, spreading it evenly with a spatula. You’re aiming for a smooth surface so the topping browns beautifully.
In a small bowl, mix the panko breadcrumbs with a drizzle of olive oil — this helps them crisp up while baking. Sprinkle the mixture evenly across the top of your casserole. The contrast between the creamy base and the crunchy topping is pure magic. If you prefer a richer topping, mix in a bit of melted butter or even a handful of grated Parmesan.
If you enjoy crispy toppings as much as I do, try my Paula Deen Creamed Corn Casserole — the topping on that one is just as addictive!
Step 5: Bake to Golden Perfection
Now comes the most satisfying step by step moment — baking it to bubbly perfection. Place the dish in your preheated oven and bake for 30–35 minutes, or until the top is golden brown and crispy. Keep an eye on it during the last few minutes — you’re looking for that perfect, toasted breadcrumb glow.
Once baked, let it rest for about 5–10 minutes before serving. This quick pause allows the casserole to firm up slightly, making it easier to serve those neat, satisfying scoops. And yes, the smell will have everyone hovering near the oven asking, “Is it ready yet?”
If you’re planning your holiday spread, serve it alongside this Sweet Potato Casserole with Pecan Topping or the classic Green Bean Casserole Recipe for a balanced, festive table.
Step 6: Serve and Savor
The final step by step reward: serving and enjoying! Scoop generous portions of your Creamy Butternut Squash Casserole and watch it disappear fast. It’s best enjoyed warm, when the cheese is melty and the breadcrumbs still have their crunch. Pair it with roasted turkey, baked chicken, or a cozy soup like Creamy Mushroom Wild Rice Soup for the ultimate comfort meal.
If you end up with leftovers (lucky you!), check out my Thanksgiving Leftover Turkey Stew for a delicious way to keep the comfort food vibes going all week long.
What to Serve with Creamy Butternut Squash Casserole
This casserole pairs beautifully with both simple weeknight mains and festive holiday spreads. It’s fantastic next to roasted chicken, baked salmon, or even turkey with cranberry sauce. For a full comfort-food lineup, serve it alongside Cowboy Cornbread Casserole or Sweet Potato Casserole with Pecan Topping.
If you’re planning a cozy vegetarian dinner, pair it with a fresh salad and a bowl of Creamy Mushroom Wild Rice Soup. Its creamy texture and nutty flavor make it an easy companion to both hearty meats and lighter sides.
Key Tips for Making Creamy Butternut Squash Casserole
- Roast, don’t boil. Roasting brings out the natural sweetness and keeps the squash from turning watery.
- Use good cheese. Aged cheddar adds sharpness and depth that balance the sweetness.
- Breadcrumbs matter. Panko gives you that beautiful crunch, but crushed Ritz crackers can also work if that’s what’s in the pantry.
- Add herbs. Fresh thyme or sage make a lovely addition for more aroma.
- Make ahead. Prepare the casserole a day early, refrigerate it, and bake just before serving — stress-free entertaining at its finest.
Storage and Reheating Tips for Creamy Butternut Squash Casserole
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, pop it in a 350°F oven for about 15 minutes or until warmed through. If you’re in a rush, the microwave works too — just heat in 30-second intervals to keep that creamy texture intact. For freezing, assemble the casserole (without baking) and wrap it tightly. It’ll keep for up to 2 months. When ready to serve, thaw overnight in the fridge and bake as directed.
FAQs
Can I make this dairy-free?
Yes! Swap the heavy cream for coconut milk or cashew cream, and use vegan cheese.
Can I use frozen butternut squash?
Absolutely. Just roast or microwave it until soft before blending.
What’s the best cheese substitute?
Gruyère or Parmesan add a lovely nutty flavor if cheddar’s not your thing.
Final Thoughts
This Creamy Butternut Squash Casserole is pure comfort food with a touch of elegance — creamy, golden, and utterly satisfying. Whether you’re cooking for the holidays or just craving something heartwarming, this recipe’s sure to make its way into your regular rotation. For more cozy inspiration, try my Creamy Marry Me Chicken Soup — it’s another hug in a bowl moment waiting to happen.
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Creamy Butternut Squash Casserole – Simple, Cheesy, and Delicious
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Creamy butternut squash casserole is the ultimate comfort food, combining the rich, sweet flavor of roasted butternut squash with creamy cheese and a crunchy breadcrumb topping. This dish is perfect for family dinners or gatherings with friends, offering warmth and satisfaction in every bite.
Ingredients
- 2 cups roasted butternut squash (about 1 medium squash)
- 1 cup heavy cream
- 1 cup shredded aged cheddar cheese
- 1 cup panko breadcrumbs
- 3 cloves garlic, minced
- 1/4 tsp ground nutmeg
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- 2 tbsp extra virgin olive oil
Instructions
1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half, remove seeds, and roast until tender (about 30 minutes). Allow to cool, then scoop out flesh.
3. In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant (about 2 minutes).
4. In a bowl, combine roasted squash, heavy cream, cheddar cheese, sautéed garlic, nutmeg, salt, and pepper. Mix until smooth.
5. Transfer mixture to a greased baking dish. Top with panko breadcrumbs mixed with a drizzle of olive oil.
6. Bake for 30–35 minutes until golden brown on top. Let cool slightly before serving.
Notes
For added flavor, consider mixing in fresh herbs like sage or thyme.
To make it dairy-free, substitute heavy cream with coconut milk or cashew cream.
This casserole can be made a day ahead and reheated before serving.
