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).
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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.