Description
This cheesy butternut squash casserole is the ultimate comfort food side dish or vegetarian main. Roasted butternut squash is smothered in a creamy cheese sauce and topped with a golden crispy topping, perfect for fall dinners, holidays, or weeknight meals.
Ingredients
Scale
- 2.5 pounds butternut squash, peeled and cubed
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme (optional)
- 0.75 cup breadcrumbs or crushed crackers
Instructions
- Preheat oven to 400°F and line a baking sheet. Spread cubed butternut squash and roast for 25 minutes until tender and slightly caramelized.
- In a saucepan, melt butter and sauté garlic until fragrant. Add flour and whisk to form a roux.
- Slowly pour in milk and cream while whisking, and cook until thickened.
- Stir in cheddar and parmesan cheese, salt, pepper, and thyme until sauce is smooth.
- Combine roasted squash with the cheese sauce in a casserole dish and mix gently.
- Sprinkle breadcrumbs or crackers on top for crunch.
- Bake at 375°F for 20–25 minutes until bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg