By Becky Hardin
Updated Sep 5, 2025
This easy, old-fashioned Butternut Squash Casserole recipe is filled with butternut squash, warm spices, melty cheese, and a panko breadcrumb topping to make the coziest side dish. I love how the ingredients all bake together into a deliciously creamy texture, with the perfect amount of crunch on top. It’s a great comfort dish I like to serve for Thanksgiving and holidays!
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Easy Butternut Squash Casserole Recipe
Thin slices of butternut squash are baked in a savory, cheesy sauce infused with garlic, nutmeg, and sage, then finished with a golden layer of crunchy panko breadcrumbs. The cream ties all the flavors together, and of course, no casserole of mine would be complete without plenty of gooey cheese.
I love preparing this dish for Thanksgiving and holidays as it pairs well with pretty much everything. Once you get past peeling and slicing the squash, the casserole comes together quickly and easily. You can also prepare it a few days ahead of time so you can focus on the rest of your holiday prep.
Ingredients1x2x3x
- ▢ 4 tbsp unsalted butter divided (½ stick)
- ▢ ½ onion chopped
- ▢ 1 tsp kosher salt
- ▢ ⅛ tsp ground black pepper
- ▢ 2 cloves garlic minced
- ▢ ⅛ tsp ground nutmeg
- ▢ 1 tsp chopped fresh sage
- ▢ 1 cup heavy cream
- ▢ 2½-3 lbs. butternut squash peeled and sliced into thin pieces
- ▢ 1½ cups freshly shredded white cheddar cheese divided in thirds
- ▢ ½ cup panko breadcrumbs
Instructions
- Preheat oven to 375°F.
- Heat 2 tablespoons of butter in a skillet set over medium heat. 4 tbsp unsalted butter
- Add in the onion, salt, and pepper, sautéing until softened. ½ onion, 1 tsp kosher salt, ⅛ tsp ground black pepper
- Stir in the garlic, nutmeg, and chopped sage and cook for another minute. 2 cloves garlic, ⅛ tsp ground nutmeg, 1 tsp chopped fresh sage
- Stir in the heavy cream, and let the mixture simmer for a couple minutes. Taste, and add salt if needed. 1 cup heavy cream
- Layer half of the butternut squash at the bottom of a greased casserole dish, followed by ⅓ of the cream mixture, followed by ½ cup of cheese. Repeat this process 2 more times, but leave the remaining ½ cup of cheese off. 2½-3 lbs. butternut squash, 1½ cups freshly shredded white cheddar cheese
- Cover the casserole dish with foil, and bake for 30 minutes
- Melt the remaining 2 tablespoons of butter and combine it with the breadcrumbs. ½ cup panko breadcrumbs
- Remove the foil, and sprinkle the remaining ½ cup of cheese and buttered breadcrumbs over the casserole.
- Return the casserole to the oven, and bake uncovered for an additional 10-15 minutes, or until the top is golden brown.
Equipment
- 9×13 Baking Pan
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Butternut Squash Casserole Step by Step
Get the oven going: Preheat oven to 375°F.
Melt the butter: In a skillet over medium heat, melt 2 tbsp of butter.
Cook the onion : Add ½ onion, 1 tsp salt, and ⅛ tsp pepper, to the pot with butter and sauté until softened.
Add the seasoning: Stir in 2 cloves of garlic, ⅛ tsp nutmeg, and 1 tsp chopped sage and continue to cook for another minute or so.
Add the cream : Stir in 1 cup of heavy cream, and let the mixture simmer for a couple of minutes. Taste, and adjust the salt as needed.
Prepare the casserole : Place half of the butternut squash on the bottom of a greased casserole dish, followed by ⅓ of the cream mixture, and then ½ cup of cheese. Repeat this process 2 more times, but leave the remaining ½ cup of cheese off.
Bake the casserole, covered, for 30 minutes
Melt the remaining 2 tbsp of butter and mix it with the ½ cup of breadcrumbs.
Remove the foil, and sprinkle the remaining ½ cup of cheese and buttered breadcrumbs over the top of the casserole.
Return it to the oven, and bake uncovered for an additional 10-15 minutes, or until the top turns golden brown.
Serve : Serve the casserole and enjoy.
Variations on Winter Squash Casserole
You can make this butternut squash casserole with any winter squash, including buttercup, Hubbard, sugar pumpkin, and acorn squash. Or make this casserole with summer squash ! Feel free to get creative and use what you have available!
How to Store
Store leftover butternut squash casserole tightly covered in the refrigerator for up to 5 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
Freeze casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This delicious winter squash casserole is a great side dish for Thanksgiving or any holiday you’re celebrating. It pairs well with traditional Thanksgiving turkey , or if you prefer ham, you can serve it with this flavorful brown sugar glazed ham or this easy honey baked ham , and even beef tenderloin .
more squash recipes
Butternut Squash Stuffing
Roasted Butternut Squash (Maple Butternut Squash)
Butternut Squash Soup
Squash Casserole
Butternut Squash Casserole Recipe
Equipment
- 9x13 Baking Pan
Ingredients
- 4 tbsp unsalted butter divided (½ stick)
- ½ onion chopped
- 1 tsp kosher salt
- ⅛ tsp ground black pepper
- 2 cloves garlic minced
- ⅛ tsp ground nutmeg
- 1 tsp chopped fresh sage
- 1 cup heavy cream
- 2½-3 lbs. butternut squash peeled and sliced into thin pieces
- 1½ cups freshly shredded white cheddar cheese divided in thirds
- ½ cup panko breadcrumbs
Instructions
- Preheat oven to 375°F.
- Heat 2 tablespoons of butter in a skillet set over medium heat. 4 tbsp unsalted butter
- Add in the onion, salt, and pepper, sautéing until softened. ½ onion, 1 tsp kosher salt, ⅛ tsp ground black pepper
- Stir in the garlic, nutmeg, and chopped sage and cook for another minute. 2 cloves garlic, ⅛ tsp ground nutmeg, 1 tsp chopped fresh sage
- Stir in the heavy cream, and let the mixture simmer for a couple minutes. Taste, and add salt if needed. 1 cup heavy cream
- Layer half of the butternut squash at the bottom of a greased casserole dish, followed by ⅓ of the cream mixture, followed by ½ cup of cheese. Repeat this process 2 more times, but leave the remaining ½ cup of cheese off. 2½-3 lbs. butternut squash, 1½ cups freshly shredded white cheddar cheese
- Cover the casserole dish with foil, and bake for 30 minutes
- Melt the remaining 2 tablespoons of butter and combine it with the breadcrumbs. ½ cup panko breadcrumbs
- Remove the foil, and sprinkle the remaining ½ cup of cheese and buttered breadcrumbs over the casserole.
- Return the casserole to the oven, and bake uncovered for an additional 10-15 minutes, or until the top is golden brown.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
