Description
Butternut Squash Casserole is a cozy comfort dish, rich in flavor and perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 4 cups cubed butternut squash
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon fresh sage, chopped (plus more for garnish)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Gruyère or mozzarella cheese, divided
- 1/2 cup breadcrumbs (optional)
- 1/2 pound cooked sausage (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cube the butternut squash. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and slightly caramelized.
- While squash roasts, sauté chopped onion in butter and olive oil until soft and golden. Add minced garlic and sage, and cook for 1–2 minutes more.
- In a large bowl, combine roasted squash, sautéed aromatics, nutmeg, and half the cheese. Stir well. If using sausage, mix it in.
- Transfer mixture to a greased casserole dish. Top with remaining cheese and breadcrumbs (if using).
- Bake at 375°F (190°C) for 20–25 minutes, until cheese is melted and top is golden.
- Let rest for 5–10 minutes before serving. Garnish with fresh sage leaves if desired.
Notes
- For extra crispiness, broil the casserole for 2–3 minutes at the end of baking.
- You can make this casserole a day ahead — just assemble and refrigerate before baking.
- Swap the cheese with a plant-based option to make it vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg