Butternut Squash Casserole
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My creamy butternut squash casserole makes the most elegant side dish that comes together quickly and easily. You don’t even need the breadcrumb topping: it’s THAT good.
My family often enjoys butternut squash as a veggie side dish, but when I want to elevate it and make it the star ingredient, nothing beats my creamy butternut squash casserole. It looks like the kind of dish you’d make for a special occasion, but I promise it’s surprisingly easy and almost completely hands-off.
Most squash casseroles call for roasting the butternut first, but not mine! Instead, I thinly slice the squash so it softens beautifully as it bakes and soaks up every bit of that rich, creamy sauce. I wanted a version that was restaurant-worthy, but simple enough for a busy weeknight. After several tests, this one ticked the box. My partner actually reckons the leftovers taste even better: I think even more than fresh out of the oven!
Table of Contents
Butternut squash casserole recipe highlights
- It can be served as a main dish or a side dish. Regardless, it’s a must for the holiday season.
- Easy to make ahead. I like to prep this casserole over the weekend and keep it in the fridge for the week ahead. It keeps really well, and it makes dinnertime a breeze.
- Full of textures and flavor. You get the tenderness of the squash, the melty cheese, and the creaminess in the sauce.
Key Ingredients
Here are some notes about the main ingredients that go into this dish. The full printable list with measurements is in the recipe card below.
- Skinned butternut squash. The thinner the slices are, the better. My rule of thumb is no bigger than a 1/4 of an inch. The thin layers cook evenly and beautifully, almost like a grattin!
- Onion and garlic. Aromatics that are essential for flavor.
- Heavy cream. Please do not use light or reduced-fat versions of cream. I tested a few batches, and the flavor and texture were just incomparable. I have tons of healthy recipe makeovers on the blog, but this is not one you want to lighten up!
- Cheese. I used Parmesan and Gruyère, but use any full-flavored cheese you like. A trick I learned in culinary school is to always shred by hand: it melts better and tastes better, too.
- Herbs. I like fresh thyme and a few bay leaves to brighten the cream sauce.
- Spices. Nutmeg and a touch of cinnamon add cozy elements to the dish.
How to make a butternut squash casserole
Step 1- Slice the butternut squash into 1/4-inch slices.
Step 2- Make the cream sauce. In a small saucepan, melt the butter, add the onion and garlic, and cook until fragrant. Add the cream, spices, and herbs. Simmer until it thickens slightly.
Step 3- Layer. Add a single layer of the sliced squash to the base of a casserole dish or baking pan. Season with salt and pepper.
Step 4- Assemble. Pour half the cream sauce over the top. Add the remaining butternut squash, followed by the remaining cream sauce.
Step 5- Cheese. Sprinkle the remaining cheese over the top.
Step 6- Bake the casserole for 30 minutes, covered in foil. Remove the foil and bake for another 20 minutes.
Recipe variations
- Add a crunchy element. I initially tested this recipe with panko breadcrumbs on top, but found it detracted from the overall recipe. If you do want a crunchy element on top (it’s super popular for squash casseroles), add about 1/2 cup of either crushed Ritz crackers or seasoned panko breadcrumbs. Only add this once the foil has been removed, or else it will turn soggy.
- Dairy-free. I made this for a friend who has a dairy intolerance, and these were my swaps: I used Silk Dairy Free Heavy Whipping Cream instead of the cream, and just Miyakos butter instead of the butter. It was okay, but the cream didn’t really thicken on the stovetop. It could be because of the brand, so if you do try making this without dairy, please leave a comment letting me know what brand you used- I’d love to try it again!
- Cheeses. Cheddar, Monterey Jack, and Gouda are some other cheeses I’ve used before (just in case you want something different than Gruyere).
Frequently asked questions
There is no need to pre-roast the butternut squash. I purposely tested this recipe multiple times to skip that step, but still yield a rich, creamy, and perfectly cooked casserole.
Yes, you can. However, I did notice that sometimes there’s excess liquid in the packaging, especially if the squash isn’t freshly sliced. If this is the case for you, pat the squash dry completely before layering.
Yes, you can. I’ve often made it a day in advance to help with prep work. Cover the prepped casserole and refrigerate it overnight. When ready to bake, remove it from the fridge and bake directly in the preheated oven. You will need to increase the baking time by about 10 minutes to compensate.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Butternut Squash Casserole
Video
Ingredients
- 1 large butternut squash 2-3 pounds
- 2 tablespoons butter
- 1 small onions finely chopped
- 2 cloves garlic minced
- 2 cups heavy cream
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 tablespoon fresh thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Gruyere cheese grated
- 1/2 cup Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C ). Lightly grease a 9 x 13-inch baking dish and set aside.
- Thinly slice the butternut squash into slices no thicker than 1/4 of an inch.
- In a small saucepan, add the butter and place it over medium heat. Add the onion and garlic and cook until fragrant. Add the heavy cream, nutmeg, and cinnamon. Simmer for about 5 minutes or until it thickens slightly. Remove from the heat.
- Add half the butternut squash slices into the baking dish, ensuring they are in an even layer. Season with salt and pepper. Pour half the cream sauce over the top. Add the remaining squash, followed by the remaining sauce. Cover with shredded Gruyere and Parmesan cheese. Cover the baking dish with foil.
- Bake for 30 minutes, remove the foil, then bake for another 20 minutes.
- Remove the casserole from the oven and let it sit for 10 minutes before serving.
Notes
- Topping: Add up to half a cup of either crushed Ritz crackers or panko after the foil has been removed.
- TO STORE: Store leftover butternut squash casserole in an airtight container in the fridge. The casserole will be good for up to 5 days.
- TO FREEZE: Place portions of the casserole in a shallow container and store it in the freezer for up to 6 months.
Nutrition
More casserole recipes
- Cheeseburger casserole
- Tuna casserole
- Cauliflower casserole
- French onion chicken casserole
- Spaghetti squash casserole
Originally published September 2023, updated and republished October 2025 with an improved recipe and more comprehensive cooking tips.
This was yummy. Followed the instructions exactly but (unfortunately!) had no spinach on hand. Still tasted great and served as several meals.
Thanks, Jennifer 🙂
Butternut squash can actually be made as carb free pasta. But like this even better!
Can I put other cheese other than gruyere?
The most similar cheese is swiss cheese. But i think mozzarella would work because it’s also mild.
how many 1 lb bags of precut butternut squash would be needed if not able to buy the whole butternut squash? Thanks
Arman! I made this for dinner tonight and it is delicious! I try to eat low carb, but I don’t like meat and that can be challenging. I added a jar of beets and a can of white beans to this. It was hot and filling, full of buttery garlicky flavor. The perfect comfort food. LOVELOVELOVE
Aw, thanks Mary!!
I never heard of gruyere cheese before. Is it possible to buy it in Lidl?
Fabulous
Not keto, but looks great!
Make it with keto bread crumbs and it is. Enjoy!