Roasted Butternut Casserole
Elevate your comfort food game with this Roasted Butternut Casserole, an irresistible dish that combines caramelized butternut squash, creamy Gruyere, and a golden, buttery panko topping. Perfectly tender squash is roasted to bring out its natural sweetness, then paired with sautéed onions, garlic, and a rich blend of heavy cream and cheeses for a luxurious, savory base. Finished with a crisp, herb-infused breadcrumb layer, this casserole offers a delightful contrast of textures and flavors in every bite. Easy to prep in under 30 minutes and baked to bubbly perfection, it’s an ideal side dish for family dinners or festive gatherings. Bursting with seasonal flavors and hints of fresh thyme, this hearty recipe is sure to become a fall favorite! Keywords: roasted butternut casserole, butternut squash recipe, cheesy casserole, side dish, fall comfort food.
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Recipe Information
Ingredients
- 2 medium-sized (about 4 lbs total) butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large, diced onion
- 3 minced garlic cloves
- 1 cup heavy cream
- 1.5 cups shredded Gruyere cheese
- 0.5 cups shredded Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons, melted butter
- 2 teaspoons fresh thyme leaves
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut into 1-inch cubes.
Toss the squash cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out evenly on the prepared baking sheet.
Roast the squash in the oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for another minute until fragrant. Remove the skillet from the heat.
In a large mixing bowl, combine the roasted squash, cooked onion and garlic, heavy cream, Gruyere cheese, and 1/4 cup of the Parmesan cheese. Stir gently to mix, ensuring the squash remains mostly intact.
Transfer the mixture to a greased 9x13-inch casserole dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs, melted butter, remaining 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, the remaining Parmesan cheese, and fresh thyme leaves.
Sprinkle the breadcrumb mixture evenly over the casserole.
Reduce the oven temperature to 375°F (190°C) and bake the casserole for 20-25 minutes, or until bubbly and the breadcrumb topping is golden brown.
Let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.4 g | 277% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 444.7 g | 162% | |
| Dietary Fiber | 121.4 g | 434% | |
| Total Sugars | 85.3 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 3640 mg | 280% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 10819 mg | 230% | |
*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.
