Cheesy Butternut Squash Casserole
Indulge in the creamy, comforting goodness of this Cheesy Butternut Squash Casserole, a side dish that’s as hearty as it is irresistible. Roasted caramelized butternut squash cubes are smothered in a velvety homemade cheddar and parmesan cheese sauce, layered beneath a golden, crunchy panko breadcrumb topping. Perfectly seasoned with garlic, butter, and hints of pepper, this dish is a crowd-pleaser ideal for holiday gatherings, weeknight dinners, or potlucks. Easy to prep in just 20 minutes and baked to bubbly perfection, this casserole pairs beautifully with roasted meats or fresh salads. Garnish it with a sprinkle of fresh parsley for an elegant and colorful finish. Perfect for fall or anytime you're craving comfort food, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 3 units garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 0.75 cups panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Peel the butternut squash, remove seeds, and cut it into 1-inch cubes.
Place the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly caramelized. Remove from the oven and lower the oven temperature to 350°F (175°C).
While the squash roasts, mince the garlic cloves. In a medium saucepan, melt the butter over medium heat and add the minced garlic. Cook for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk while whisking constantly to prevent lumps. Cook the mixture, stirring often, until it thickens (about 5-7 minutes).
Stir in 1 3/4 cups of cheddar cheese and 1/4 cup of parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is creamy. Remove from heat.
Combine the roasted squash with the cheese sauce and mix until evenly coated.
Transfer the mixture to the prepared casserole dish and smooth it out into an even layer.
In a small bowl, combine the panko breadcrumbs, remaining cheddar cheese, parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Sprinkle this mixture evenly over the casserole.
Bake the casserole at 350°F (175°C) for 20 minutes, or until bubbling and golden brown on top.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 38.2 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2911 mg | 224% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3466 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
