Description

This Butternut Squash Casserole is a comforting and flavorful dish featuring tender butternut squash simmered with aromatic herbs and creamy Parmesan, topped with a sweet and crunchy oat crumble. Perfect as a side or a vegetarian main, this recipe balances savory and sweet notes for a hearty, satisfying meal.

Ingredients

Scale

Butternut Squash Mixture

2 medium butternut squash (about 2–2.5 lbs total), peeled, seeded, and cubed
1 large yellow onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
1 cup vegetable broth (or chicken broth)
1 cup heavy cream
1/2 cup grated Parmesan cheese

Crumble Topping

1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/2 cup chopped pecans or walnuts (optional)
1/4 cup chopped fresh parsley, for garnish

Instructions

Prepare the Butternut Squash: Peel, seed, and cube the butternut squash into 1-inch pieces to ensure even cooking and tender texture.
Sauté the Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant. Add the cubed butternut squash along with dried thyme, dried sage, ground nutmeg, salt, and freshly ground black pepper. Cook, stirring occasionally, until the squash begins to soften, approximately 10-12 minutes.
Simmer: Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook until the squash is tender, about 10-15 minutes.
Add Cream and Cheese: Remove the pan from heat. Stir in the heavy cream and grated Parmesan cheese to create a rich and creamy base for the casserole.
Prepare the Crumble Topping: In a medium bowl, whisk together all-purpose flour, light brown sugar, rolled oats, ground cinnamon, and ground ginger. Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts if using for extra texture and flavor.
Assemble and Bake: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Pour the butternut squash mixture into the dish and spread evenly. Sprinkle the crumble topping evenly over the squash mixture.
Bake: Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly. If the topping starts to brown too quickly, loosely cover the casserole with foil for the last 10 minutes of baking to prevent burning.
Rest and Serve: Allow the casserole to rest for 10 minutes after baking to set. Garnish with chopped fresh parsley before serving warm. Enjoy as a hearty side dish or vegetarian main course.

Notes

For a nuttier flavor and crunch, include chopped pecans or walnuts in the crumble topping, but this is optional.
You can substitute heavy cream with half-and-half or a non-dairy cream for a lighter or dairy-free option, respectively.
If you prefer a smoother texture, pulse the cooked squash mixture slightly in a food processor before adding the crumble topping.
This casserole stores well and can be refrigerated for up to 3 days. Reheat covered in the oven.
To make it gluten-free, substitute the all-purpose flour with gluten-free flour and ensure oats are certified gluten-free.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: butternut squash casserole, autumn side dish, vegetarian casserole, creamy squash bake, fall recipes, comforting side dish, oven baked casseroles