If you’re looking for the ultimate comfort food to add to your dinner table, this Butternut Squash Casserole is the answer. It's creamy, cheesy, and packed with all the flavors of fall.
Butternut Squash Casserole
Whether you’re serving it for a holiday feast or just need a simple, cozy side dish for a weeknight meal, this casserole is sure to become a new favorite.
🛒Ingredients
- Butternut squash – I absolutely love how sweet and slightly nutty this veggie is in gratins. Peel it, scoop out the seeds, and slice it into thin half-moons for even cooking. If you have any leftovers, try making these cute roasted squash bites—they’re a treat!
- Olive oil – Just a drizzle really helps roast the squash, giving it extra depth. If you’re out of olive oil, melted butter does the trick too!
- Gruyère cheese – This is the secret to that rich, nutty flavor and the melty, golden crust on top. If you don’t have Gruyère, sharp cheddar or Parmesan work great, but nothing beats that Gruyère magic!
- Heavy cream – This makes the casserole extra creamy and indulgent. If you’re feeling lighter, go for half-and-half, but I say treat yourself to the full cream experience!
- Salt – Don’t skip it! A little salt is essential for bringing out all the flavors in this dish.
- Nutmeg – Just a pinch goes a long way, adding a cozy warmth that pairs beautifully with the squash. It’s subtle, but trust me, it makes a difference.
- Garlic powder – I love the mild garlic flavor without it being too overpowering. Fresh minced garlic can work too if you want a stronger kick.
- Sage leaves or thyme sprigs – Fresh herbs add such an earthy touch. Sage is perfect with squash, but thyme is also a great choice. I love tucking a few leaves between the layers for that extra aromatic flair.
- Black pepper – A little kick to balance all the creamy, cheesy goodness. Add more if you like a bit of heat!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣How To Make Butternut Squash Casserole
- Preheat the oven to 375°F.
- Prepare the squash: Slice the butternut squash in half, scoop out the seeds, peel, and cut into thin half-moons using a sharp knife or mandolin.
- Mix the cream: In a bowl, whisk together the heavy cream, salt, black pepper, nutmeg, and garlic powder until well combined.
- Grease the pan: Lightly coat a 2-quart baking dish with olive oil or butter.
- Layer the squash: Arrange half of the squash slices in the bottom of the dish. Use irregular pieces for the first layer and save the more uniform slices for the top.
- Add cream and cheese: Pour ⅓ of the cream mixture over the squash and sprinkle with some grated Gruyère cheese.
- Repeat layers: Add the remaining squash slices, tucking sage leaves between layers. Pour over the rest of the cream mixture and top with the remaining cheese.
- Bake covered: Cover with foil and bake for 45 minutes.
- Bake uncovered: Remove the foil and bake for another 15 minutes until the top is golden brown and bubbly.
- You can add an optional sage topping. More details in recipe card!
Rita's Expert Tip
Slice the squash evenly. Using a mandolin or a sharp knife to get consistent, thin slices ensures the squash cooks evenly and becomes tender throughout.
It also helps the flavors meld together beautifully, creating a creamy, perfectly cooked casserole.
📋Tips
- Slice the squash evenly: Using a mandolin ensures uniform thickness for even cooking.
- Don’t skip the fresh herbs: Sage or thyme enhances the flavor beautifully.
- Make it ahead: Assemble the casserole up to a day in advance, refrigerate, and bake when needed.
- Try different cheeses: Parmesan, white cheddar, or fontina work well too.
- Add a crunchy topping: Sprinkle some Panko breadcrumbs or chopped pecans for extra texture.
🍱Storing Leftovers
- 🍱To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- 🥶Freezing. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- 🔥To Reheat. Warm in a 350°F oven until heated through, or microwave individual portions.
More Butternut Squash Recipes
📖Recipe
Butternut Squash Casserole
This butternut squash gratin is a creamy, cheesy, and irresistibly cozy side dish. Packed with fall flavors, it's perfect for holidays or an easy weeknight dinner!
Ingredients
- 20 ounces butternut squash, or pumpkin
- 1 tablespoon olive oil
- 1 ¼ cup Gruyère cheese, grated
- 1 cup heavy cream, cooking cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon nutmeg, grated
- ½ teaspoon garlic powder
- 5 sage leaves or thyme sprigs
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
- Prepare the squash: Slice the butternut squash in half, scoop out the seeds, peel, and cut into thin half-moons using a sharp knife or mandolin.20 ounces butternut squash
- Mix the cream: In a bowl, whisk together the heavy cream, salt, black pepper, nutmeg, and garlic powder until well combined.1 cup heavy cream, ½ teaspoon salt, ¼ teaspoon nutmeg, ¼ teaspoon black pepper, ½ teaspoon garlic powder
- Grease the pan: Lightly coat a 2-quart baking dish with olive oil or butter.1 tablespoon olive oil
- Layer the squash: Arrange half of the squash slices in the bottom of the dish. Use irregular pieces for the first layer and save the more uniform slices for the top.
- Add cream and cheese: Pour ⅓ of the cream mixture over the squash and sprinkle with some grated Gruyère cheese.1 ¼ cup Gruyère cheese
- Repeat layers: Add the remaining squash slices, tucking sage leaves between layers. Pour over the rest of the cream mixture and top with the remaining cheese.
- Bake covered: Cover with foil and bake for 45 minutes.
- Bake uncovered: Remove the foil and bake for another 15 minutes until the top is golden brown and bubbly.
Optional Crispy Sage Topping:
- Melt butter: Heat 1 tablespoon of butter in a skillet over medium heat.
- Crisp the sage: Add 4-5 sage leaves and cook for about 30 seconds per side until crispy.5 sage leaves or thyme sprigs
- Drain and serve: Transfer to a paper towel to remove excess oil, then sprinkle over the casserole before serving.
Nutrition
Calories: 313kcalCarbohydrates: 13gProtein: 10gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 405mgPotassium: 397mgFiber: 2gSugar: 3gVitamin A: 10890IUVitamin C: 20mgCalcium: 350mgIron: 1mg
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