Let Me Tell You About This Butternut Squash Casserole

Okay, so confession: the first time I tried to make Butternut Squash casserole, I absolutely mangled it (picture mushy, slightly singed—my kitchen smelled … interesting). But after a couple of attempts, a stubborn streak, and a podcast episode about fall cooking that got me weirdly pumped, it’s now one of those dishes I crave once the leaves turn. There’s something super cozy about it. Also, honestly, peeling squash is basically an arm workout, so you kind of earn your dinner. Anyway, if you pop in on a weekend during October here, you’ll probably catch me making this with more music than skill in the background—and that is what I’d call a result.

Why I Keep Making This (And Why You Might Too)

I make this Butternut Squash casserole when—no joke—I’ve got bits of questionable cheese in the fridge or when my family can’t face another bowl of soup. People go a bit wild for it at Thanksgiving dinner, or even randomly in mid-March when they’re sick of potatoes. Oh, and the leftovers? Rarely survive past midnight (especially if my brother is visiting, he has zero self-control around this stuff). I used to hate chopping squash, but honestly, I found if you microwave it for a minute or two, it gives up the ghost and peels way easier. Not sure that’s a “tip” so much as a personal victory.

Stuff You’ll Need (And What I’ve Subbed In)

1 good-sized Butternut Squash (about 1.2 kg/2.5 lbs), peeled and cubed—or use pre-cubed if, like me, you’re feeling lazy
2 tbsp olive oil (or melted butter if you want extra flavor, my Aunt Pat swears by it)
1 medium onion, diced (I’ve used leeks in a pinch—they work but are a bit milder)
2 cloves garlic, chopped (honestly, sometimes I use that jarred garlic form the store on busy nights and it’s totally fine)
1/2 cup (120ml) whole milk (have done this with oat milk—was surprisingly creamy!)
2 eggs
1 heaping cup grated cheddar cheese (or whatever cheese is hiding in your fridge; I’ve even tossed in a bit of gouda once)
1/2 cup breadcrumbs (panko is great, but normal works too; I’ve even gone with crushed Ritz crackers—seriously!)
1/4 tsp nutmeg (optional, but good)
Salt & pepper, to taste
Handful of fresh sage or thyme leaves (or dried if that’s what you’ve got)

Alright, Here’s What to Do

First, preheat your oven to 190°C (375°F). Grease up a casserole dish—I’m partial to my battered old Pyrex, but literally any ovenproof pan will do.
Toss the cubed squash with the oil, salt, pepper, and a pinch of nutmeg (if you’re into that), and spread it out on a baking sheet. Roast for about 30 minutes, or until it goes all golden and a fork sort of just slides in. Sometimes it takes longer, depending on the squash mood that day.
Meanwhile, in a big frying pan, saute the onion in a smidge of butter (or oil) till it’s soft – about 5-6 minutes. Throw in the garlic right at the end, so it doesn’t burn. Honestly, this is where I start getting hungry.
In a large bowl: squash (now roasted and a bit cooler), onions and garlic, milk, eggs, half the cheese, half the breadcrumbs, and the herbs. Mash it up with a fork, a masher, or even a potato ricer if you’re fancy. It will look a bit odd at this stage – don’t panic.
Spoon the whole glorious mess into your casserole dish. Scatter the rest of the cheese and breadcrumbs on top. Maybe drizzle with a little extra olive oil if you’re feeling lush.
Pop it in the oven for 35-40 minutes, until top is golden and bubbly. (This is usually when I sneak a taste off a corner, burning my tongue. Every. Single. Time.)

Things I’ve Learned (A.K.A: Hard-Won Notes)

Once I tried to skip the roasting bit and just boiled the squash. Nope, don’t. The flavor just up and walked out.
Letting it cool for 10-15 minutes after baking makes it firm up (I never wait that long but I should).
The nutmeg is small but mighty. But don’t go wild—once I did, and it tasted like pie gone rogue.

Ways to Mess With the Recipe (I’ve Tested These…)

Added cooked bacon once—delicious, but honestly took it a step away form “cozy veggie” casserole.
Used sweet potato instead of squash, wasn’t the same but still got eaten. (Kids didn’t notice!)
Tried adding spinach straight into the mix. It ended up kind of swampy—prob better to serve it on the side.
If you want it a bit richer, a spoon of cream cheese in the squash mix is, uh, pretty great.

Stuff to Use—Or Improvise

You’ll want a casserole/baking dish (though in a pinch, a deep cake tin works; I once used a bread pan, don’t recommend)
Foil or a lid if your oven runs too hot around the edges
A microwave makes peeling squash quicker, but you can wrestle one with just a knife too (just watch those fingers, trust me)

How to Keep It (If You Need To)

Store leftovers (if you can keep people at bay) in the fridge, covered. Should last a couple days. Reheats in the oven or, honestly, I just microwave it. Like I said earlier, though, it never really lasts more than a day in this house. One time I made a double batch, thinking I’d outsmart my crew—nope.

Serve It Like This—Or However You Want

I like to plonk it in the middle of the table and let everyone just scoop. Pairs like a dream with a sharp green salad or even next to a pile (mountain?) of roast chicken. Sometimes on Fridays, we just eat it with a spoon, while binge-watching shows—no judgement.

Pro Tips (Aka, Learn from My Oopsies)

Don’t skip roasting the squash! I once tried to save time, but watery casserole isn’t the vibe.
Try to let it sit for at least 10 minutes after baking. I know, I rarely do, but it really does slice prettier (and scalds less tongues).
If your breadcrumbs look a bit pale at the end, a minute under the broiler works wonders—just don’t forget about it. Learned that one the hard way.

What Folks Ask Me (All the Time)

Can I make this ahead? Totally! Actually, I think it tastes even better the next day—like something magical happens while it sits in the fridge overnight.

Is there a way to make it vegan? Probably, yeah! I’ve swapped in oat milk and left out cheese before, using nutritional yeast. Didn’t fool the cheese lovers, but it was respectable.

Do you freeze it? Eh, I have, but the texture’s a bit off after thawing—kind of grainy, you know? Still, if convenience is key, go for it.

What’s best to serve it with? Roast chicken, pork chops, a heap of greens. Or just on it’s own for lunch. Oh, and crusty bread is never wrong here.

And by the way, if you’re ever stuck on squash prep, check out the Serious Eats guide; it’s saved my wrists more than once. Or if you want fancy dish inspo, I kinda drool over the ones at Smitten Kitchen—they always have fun ideas.

If you try this, let me know what swaps you make—or how you outsmart the leftovers! Actually, I probably need better snacks here, so my advice is questionable. Still, give it a go, it’s worth a try.