Butternut squash is the perfect veggie when you’re looking for something that’s warming, comforting and wholesome. This butternut squash casserole recipe will become a healthy family favorite with its sweet flavor, crunchy toping and tender roasted squash that melts in your mouth!
Butternut Squash Casserole
This butternut squash casserole is a simple and easy dish but with a delicious and warming flavor – a perfectly wholesome and satisfying vegetarian dish.
Every Holiday, I look forward to side dishes more than anything! And a side dish like this is super satisfying to me. Plus, as a bonus, it pairs with any main dish you’re making!
This casserole recipe would be great served alongside lamb, chicken beef, seafood, practically anything! It’s also just as delicious as a main served along side a nice large salad!
Overall, I have a thing for butternut squash and I just feel it’s the perfect Fall-Winter veggie. My Butternut Squash Lasagna is one of the most popular recipes on social and for a good reason! Give it a try!
Today’s butternut squash casserole is made by roasting the squash, infusing it with a creamy pesto sauce and finishing it off with a crunchy cheese nut and panko topping.
The combination of all these flavors results in a truly magical vegetarian dish that leaves you full and satisfied.
Why Butternut Squash Recipes?
I’ve made this casserole recipe using butternut squash because it’s such a versatile vegetable that goes well with so many flavors.
You can do so much with butternut squash and it’s enjoyed by so many people. As well as being great in a casserole, you can also use it in other dishes such as soups.
I’ve used butternut squash in this to-die-for butternut squash soup that’s full of warming spices – perfect when you’re looking for something comforting. Another soup that uses butternut squash is my Mediterranean Soup. There’s an unexpected spice that leaves you pleasantly surprised!
It’s also an extremely healthy vegetable with a number of vitamins and minerals – perfect for those winter months when we’re all feeling a little run down.
Honeynut squash is a great alternative squash to replace butternut. I have used it in this warm honeynut squash recipe – a perfect vegetarian side dish. You’ll read more about the benefits of honeynut sqaush in that post–which is mainly a baby butternut squash 🙂
What is a Casserole?
To make a casserole means that you are going to cook your food in the same dish you are going to serve it in. You usually need a good casserole dish that helps to evenly cook your food evenly throughout without it burning the underside.
Generally speaking casseroles are baked in the oven slowly to bring out the best flavour of your food.
That’s why this butternut squash casserole works so well. Baking the butternut slowly in the oven with seasonings and olive oil brings the sweetness of the butternut out perfectly.
If you love ‘bake and serve dishes’, just like this casserole, I tempt you to try out my butternut squash lasagna – it’s a truly easy bake with that homely feel – and you can serve it straight out the the dish you cooked it in.
Another fancy word for casserole is Gratin–my absolute favoite way to make a sweet potato is this Crunchy Sweet Potato Gratin. A recipe that’s ever so popular at the cooking school!
How to cut butternut squash
The first step in making your butternut squash casserole is to peal and cut your squash. Now this is easier said than done. Butternuts can be quite tough to chop and dice.
The best way to do this is to ensure you are using a sharp knife. Using a blunt knife will require more force and you risk injuring yourself more with a blunt knife.
I suggest starting by chopping the narrow part of the squash away from the round part at the bottom. Then half the round part so you can then scoop out the seeds.
Once the butternut squash is broken into quarters but halving the narrow part, now is the easiest time to peel the skin off. It’s much harder to do when the squash is still whole.
After you have peeled it, you can then use a chopping board to chop the butternut squash down into cubes of around 2 cm square (roughly).
How to make casserole?
Now the hard part of chopping your squash is over, you just need to place your chopped butternut squash in a casserole dish with seasoning, fresh thyme springs and a good helping of Mina olive oil.
You can read why I love Moroccan Olive Oil and use only Mina Olive oil in all my recipes through my olive oil rich posts. Starting with Olive Oil Cake , Spaghetti aglio e olio – Olive oil Pasta, Tuna Salad Recipe with Olive Oil Dressing, Labneh Dip with Zaatar Pistachio Mint Olive Topping, Halloumi Fries and more!
Make sure all the butternut squash is coated evenly, cover and after preheating the oven, place in the oven until tender (usually between 30 – 45 minutes).
You can also make sweet potato casserole in just the same way as this as well as using the same topping. It will come out just as nicely. Alternatively, you can use a mixture of sweet potato and butternut squash in the same casserole or even swap them out for another squash.
Honeynut squash is a great alternative squash to use in a casserole and bake as I have used in this warm honeynut squash recipe – a perfect vegetarian side dish.
Casserole Topping
This butternut casserole is extra special because if it’s delicious topping. It’s a great idea to prepare some of it while the squash is baking, although the topping is super easy and simple.
Start by mixing your basil pesto and cream together. This is the sauce that you’ll drench the squash in. It infuses the squash with a basil flavor and the cream adds such a luscious feel to the dish!
Separately in a small bowl combine your Panko breadcrumbs, herbs and parmesan cheese.
Once your butternut squash is tender and ready to come out of the oven, drizzle the cream and pesto mixture over the butternut and then sprinkle the panko topping over the top.
Lastly add your nuts on top and generously drizzle with more Mina olive oil. Any type of nuts work well here! Something as fancy as pistachios or pine nuts would be top notch! But even a humble almond or walnut is delicious! Hazelnuts would be another favorite of mine in this casserole!
Place your casserole back into the oven and bake until golden (usually around 15 minutes).
Butternut squash casserole tips
- A great and versatile squash is the butternut squash for this recipe, however a richer and deeper flavor will come from honeynut squash. Also acorn, delicata and any type of squash except spaghetti squash works! If you’r looking to make that squash, try this Spaghetti Squash Recipe instead!
- Use quality olive oil when roasting the squash and for finishing the topping too. Mina Olive Oil is my favorite.
- The basil pesto I use is homemade using my fool proof Basil Pesto Recipe. Store bought works as well, however I share all the tips and tricks to make and store the best basil pesto!
- Panko breadcrumbs are used here because of their extra crunch and larger flakes. You can absolutely use your favorite plain or flavored breadcrumbs.
- Nuts are optional but they add tremendous texture and crunch.
- Make sure to cover the butternut squash with foil when roasting. This ensures a tender and juicy squash.
- The casserole is ready when the toppings are golden and crisp.
- It’s best to serve right away or freeze the fully cooked and cooled casserole.
- If you want to sweeten the butternut squash more, you can make a butter brown sugar mix to coat the raw butternut squash in before baking (though this is personal preference).
- Use a sharp knife and chopping board when chopping the butternut squash to ensure it’s not too difficult.
Can I make this Casserole in Advance?
Yes, these can be prepared in advance. Squash can be roasted and kept in the fridge for unto 5 days and in the freezer for up to 3 months. The casserole assembled and ready for baking can be prepared 2 days in advance or frozen as it is for 2 weeks before baking (just bake for 5 mins longer).
Can I Freeze Casserole?
Yes! Freeze the fully baked and cooled down casserole wrapped in foil. Defrost and reheat it back until the squash is warm and the topping is crisp again.
This is one of my favourite vegetarian recipes. I love the warm butternut squash served with the cheesy topping. It’s a great way to get kids to enjoy vegetables while being delicious for everyone in the family.
Butternut Squash Casserole
Butternut squash casserole is a delicious combo of sweet butternut squash, basil cream and crunchy panko, nut & parmesan topping. Simple, divine and makes the perfect vegetarian meal or side dish to any main!
Ingredients
- 1 large butternut squash peeled deseeded and sliced or cut up into the size you prefer
- 1/4 teaspoon salt and pepper
- 1 teaspoon olive oil Mina Olive Oil
- 6 sprigs thyme fresh thyme sprigs (optional)
Basil Cream
- 1/4 cup basil pesto Homemade or storebought
- 1 cup cream or half and half
Casserole Topping
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1/2 cup sliced almonds
- 2 teaspoons thyme leaves
- 1/4 cup Olive oil to drizzle Mina Olive Oil
Instructions
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Preheat the oven to 425 degrees F.
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Spread the butternuts squash pieces in a casserole dish and season with salt , pepper, fresh thyme sprigs and olive oil.
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Toss them well in the seasoning and roast (covered with foil ) for 30 minutes until tender and soft.
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In a bowl mix the basil mixture ingredients and drizzle that over the squash evenly (it will not cover the squash entirely).
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Mix the Crunchy topping ingredients. Sprinkle that Panko mixture over the squash.
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Finish off with a drizzle of olive oil
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Bake the casserole recipe at 375 degrees until the topping is golden and crunchy--about 12-18 minutes. Serve and enjoy!
Recipe Video
Recipe Notes
Butternut squash casserole tips
- A great and versatile squash is the butternut squash for this recipe, however a richer and deeper flavor will come from honeynut squash. Also acorn, delicata and any type of squash except spaghetti squash works! If you'r looking to make that squash, try this Spaghetti Squash Recipe instead!
- Use quality olive oil when roasting the squash and for finishing the topping too. Mina Olive Oil is my favorite.
- The basil pesto I use is homemade using my fool proof Basil Pesto Recipe. Store bought works as well, however I share all the tips and tricks to make and store the best basil pesto!
- Panko breadcrumbs are used here because of their extra crunch and larger flakes. You can absolutely use your favorite plain or flavored breadcrumbs.
- Nuts are optional but they add tremendous texture and crunch.
- Make sure to cover the butternut squash with foil when roasting. This ensures a tender and juicy squash.
- The casserole is ready when the toppings are golden and crisp.
- It's best to serve right away or freeze the fully cooked and cooled casserole.
- If you want to sweeten the butternut squash more, you can make a butter brown sugar mix to coat the raw butternut squash in before baking (though this is personal preference).
-
Use a sharp knife and chopping board when chopping the butternut squash to ensure it’s not too difficult. Can I make this Casserole in Advance?
Yes, these can be prepared in advance. Squash can be roasted and kept in the fridge for unto 5 days and in the freezer for up to 3 months. The casserole assembled and ready for baking can be prepared 2 days in advance or frozen as it is for 2 weeks before baking (just bake for 5 mins longer).
Can I Freeze Casserole?
Yes! Freeze the fully baked and cooled down casserole wrapped in foil. Defrost and reheat it back until the squash is warm and the topping is crisp again.
This looks so creamy and delicious and I love that crunchy topping too!
This casserole is incredible! The basil pesto really makes that topping extra special!
I am in love with this casserole! I have had it a couple of times already and everyone loves it here at home!
I absolutely love butternut squash, but hadn’t thought to make it into a casserole. This recipe is just brilliant and delicious!
This is so festive and delicious we wont eat them any other way now!