Creamy Butternut Squash Casserole Recipe for Thanksgiving

When the leaves start to change color and there's a crispness in the air, it's the perfect time to indulge in a comforting and creamy butternut squash casserole. This recipe is a delightful combination of roasted butternut squash, creamy sauce, and a crispy breadcrumb topping. It's a dish that brings warmth and coziness to any fall gathering.

I first discovered this recipe during a family gathering at my aunt's house. She had perfected the art of making this casserole, and it quickly became a staple at our holiday dinners. Over the years, I've made a few tweaks and adjustments to make it my own, and it has become a beloved dish among my friends and family.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Dietary Restrictions
• Equipment
• Storage and Reheating
• Pro Tips
• Creamy Butternut Squash Casserole Recipe for Thanksgiving
• Comments

Ingredients

• Butternut squash — 1 medium-sized, peeled, seeded, and cubed
• Yellow onion — 1 medium-sized, finely chopped
• Garlic cloves — 2 cloves, minced
• Butter — 2 tablespoons
• All-purpose flour — 2 tablespoons
• Whole milk — 1 cup
• Chicken or vegetable broth — 1 cup
• Ground nutmeg — ¼ teaspoon
• Salt — ½ teaspoon
• Black pepper — ¼ teaspoon
• Grated Parmesan cheese — ½ cup
• Panko breadcrumbs — ½ cup
• Fresh parsley — 2 tablespoons, chopped
• Olive oil — 1 tablespoon

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

2. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

3. Add the cubed butternut squash to the skillet and cook for about 10 minutes, or until the squash is tender. Stir occasionally to prevent sticking.

4. Sprinkle the flour over the cooked squash and onion mixture. Stir well to coat the vegetables evenly.

5. Slowly pour in the milk and broth, stirring constantly to avoid lumps. Cook for an additional 2-3 minutes, or until the sauce thickens.

6. Season the mixture with nutmeg, salt, and black pepper. Stir in the grated Parmesan cheese until it melts and combines with the sauce.

7. Transfer the creamy butternut squash mixture to the greased baking dish, spreading it evenly.

8. In a small bowl, combine the panko breadcrumbs, chopped parsley, and olive oil. Mix well until the breadcrumbs are coated with the oil.

9. Sprinkle the breadcrumb mixture over the top of the casserole, creating an even layer.

10. Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

11. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional chopped parsley, if desired.

Substitutions

• Butternut squash — If butternut squash is not available, you can substitute it with other winter squash varieties like acorn squash or kabocha squash. The flavor and texture may vary slightly, but it will still be delicious.

• Whole milk — For a lighter version, you can use low-fat milk or even almond milk as a substitute. However, keep in mind that the creaminess may be slightly affected.

• Chicken or vegetable broth — If you prefer a vegetarian version, use vegetable broth instead of chicken broth. The flavor will still be rich and satisfying.

• Grated parmesan cheese — If you're looking for a different flavor profile, you can substitute Parmesan cheese with Gruyère or sharp cheddar cheese. Both options will add a delightful tanginess to the casserole.

Variations

• Herb-infused — For an extra burst of flavor, add a teaspoon of dried herbs like thyme, rosemary, or sage to the creamy sauce. The herbs will complement the sweetness of the butternut squash beautifully.

• Spicy kick — If you enjoy a bit of heat, sprinkle some red pepper flakes or cayenne pepper over the casserole before baking. The subtle spiciness will add a delightful contrast to the creamy and sweet squash.

• Crunchy topping — Experiment with different toppings to add texture to the casserole. Try crushed buttery crackers, toasted almonds, or even crispy fried onions for an extra crunch.

Dietary Restrictions

• Gluten-free — To make this casserole gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure that the breadcrumbs used for the topping are also gluten-free or use crushed gluten-free crackers instead.

• Vegetarian — This recipe is already vegetarian-friendly as it does not contain any meat. Just make sure to use vegetable broth instead of chicken broth.

• Dairy-free — To make this casserole dairy-free, replace the butter with a dairy-free alternative like margarine or coconut oil. Use a non-dairy milk, such as almond milk or oat milk, and substitute the Parmesan cheese with a dairy-free cheese alternative or nutritional yeast.

Equipment

• Large skillet

• 9x13-inch baking dish

• Small bowl

• Whisk or wooden spoon

• Knife and cutting board

• Oven

Storage and Reheating

• This creamy butternut squash casserole is best enjoyed fresh out of the oven. However, if you have leftovers, store them in an airtight container in the refrigerator.

• The casserole can be refrigerated for up to 3 days. To reheat, place individual portions in the microwave or oven until heated through.

Pro Tips

• Roasting the squash — For added depth of flavor, consider roasting the butternut squash cubes in the oven before adding them to the casserole. This will intensify their natural sweetness and create a richer taste.

• Seasoning the sauce — Taste the sauce before pouring it over the squash and adjust the seasoning accordingly. Add more salt, pepper, or nutmeg if desired. Remember, the sauce should be well-seasoned to enhance the flavors of the casserole.

• Crispy breadcrumb topping — To achieve a perfectly golden and crispy breadcrumb topping, drizzle a little extra olive oil over the breadcrumbs before sprinkling them on the casserole. This will help them brown evenly and create a delightful crunch.

• Make it ahead — You can prepare the casserole ahead of time and refrigerate it before baking. Simply cover the dish tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. When ready to bake, remove the cover and follow the baking instructions as usual.