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This easy squash casserole recipe is a delightful twist on classic comfort food. Packed with tender squash, creamy sauce, and a cheesy topping, it’s a guaranteed crowd-pleaser. Plus, it’s surprisingly simple to make, coming together in under an hour – perfect for busy weeknights or potlucks!


Easy Squash Casserole
Easy Squash Casserole

4 cups cubed butternut squash (or other winter squash)

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1 cup heavy cream (or milk for a lighter option)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon melted butter

  • Instructions:

    1. Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.

    2. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme, cook for an additional minute until fragrant.

    3. Add cubed squash, salt, and pepper to the pan. Cook for 5-7 minutes, stirring occasionally, until the squash begins to soften.

    4. Pour in chicken broth and bring to a simmer. Reduce heat to low and cover the pan. Cook for 15-20 minutes, or until the squash is tender.

    5. Meanwhile, in a medium bowl, whisk together heavy cream (or milk), cheddar cheese, and Parmesan cheese.

    6. Once the squash is cooked, remove from heat and stir in the creamy cheese mixture.

    7. Transfer the squash mixture to the prepared baking dish.

    8. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

    9. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.

    10. Let cool slightly before serving. Enjoy!

    Nutrition Facts:

    (Serving size: 1/8 of casserole)

    Calories: 350

  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 50mg
  • Sodium: 400mg
  • Carbohydrates: 30g
  • Fiber: 4g
  • Sugar: 5g
  • Protein: 15g

  • Please note: This is an approximate nutritional calculation and may vary depending on the specific ingredients used.


    This easy squash casserole recipe is a delicious and versatile dish. It’s perfect as a main course or side dish, and leftovers can be easily reheated for another meal. Plus, it’s a great way to incorporate healthy vegetables into your diet.

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of squash? Absolutely! You can substitute butternut squash with any winter squash you like, such as acorn squash, kabocha squash, or even sweet potato. Just be sure to adjust the cooking time slightly depending on the type of squash used.

    2. Can I make this casserole ahead of time? Yes, you can! Assemble the casserole up to the point of adding the breadcrumb topping. Cover it with plastic wrap and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake from refrigerated state, adding an extra 5-10 minutes to the cooking time.

    3. How can I make this casserole vegetarian? Simply substitute vegetable broth for chicken broth and use a vegetarian cheese alternative for the cheddar cheese.

    4. What can I serve with this casserole? This casserole pairs well with a variety of side dishes, such as roasted vegetables, a green salad, or crusty bread.