Golden Butternut Squash Casserole
Elevate your comfort food game with this luscious Golden Butternut Squash Casserole, a perfect blend of cozy flavors and creamy textures. Roasted butternut squash shines alongside a velvety cheese sauce made with Parmesan and sharp cheddar, while fresh thyme and a hint of garlic add a gourmet touch. Topped with a golden crust of seasoned panko breadcrumbs, this casserole is a celebration of wholesome fall ingredients baked to perfection. Whether you're looking for a crowd-pleasing Thanksgiving side dish or a hearty vegetarian main course, this recipe delivers in flavor, texture, and presentation. Ready in just an hour, it's easy to make yet irresistibly indulgent!
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Recipe Information
Ingredients
- 6 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups grated Parmesan cheese
- 1 cups shredded sharp cheddar cheese
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cups panko breadcrumbs
- 0.5 teaspoon dried oregano
- 0.25 cups grated Parmesan cheese (for topping)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x13-inch casserole dish lightly with cooking spray or olive oil.
Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and season lightly with a pinch of salt and pepper.
Roast the butternut squash in the preheated oven for 20 minutes, flipping halfway through, until tender and lightly caramelized. Remove from the oven and reduce the oven temperature to 375°F (190°C).
In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant. Stir in the all-purpose flour and cook for another 1 minute, stirring constantly, to form a paste.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 3-4 minutes until the mixture thickens.
Stir in 0.5 cups of Parmesan cheese, 1 cup of shredded cheddar cheese, thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix until the cheese is melted and the sauce is smooth.
Gently fold in the roasted butternut squash, ensuring it is evenly coated in the cheese sauce. Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs, dried oregano, and 0.25 cups of grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven (375°F) for 20 minutes or until the topping is golden brown and crispy.
Let the casserole rest for 5 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 394 mg | 30% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 541 mg | 12% | |
*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.
