If you happen to have a lot of butternut squash and don’t know what to do with it, our butternut squash casserole recipe might be the answer. Make a huge batch of it, and if you do it right, it’ll be scooped up before you can take a second glance. No kidding!
Tips to Make a Perfect Butternut Squash Casserole
Casseroles are easy to make. Simply spread your ingredients (optional: stir-fry first) in a baking dish, cover it with foil, put it in the oven, and voilà! A tasty bake is born. But to make it the most flavorsome dish, we found these tips to be useful:
Cook your ingredients first
In this recipe, we slightly stir-fry our ingredients before pouring it all in the baking dish. It may sound like a bit of extra work, but it really helps your ingredients to mellow and brings out the juices and flavors. Then, when you add the stock, it instantly absorbs all those flavors from the vegetables and aroma from the herbs. This stock will slowly cook your squash and mushrooms, giving you delicious, super savory bites afterward!
To foil or not to foil
Since we want the cheese to be fully melted on the top, you might think it would make sense to leave the foil off and let the cheese bubble. However, the stove should then be set to low if you don’t want to burn your casserole. This can be time-consuming (but worth it for the flavor).
The best option is to foil your casserole and after everything’s cooked and is tender, sprinkle the cheese on top and torch or broil it for about 3-5 minutes. This should leave you with a satisfying squash casserole with a fantastic melted cheese topping.
Ways to Serve this Butternut Squash Casserole
You can serve this casserole with crunchy bacon bits to make a complete meal with all the carbs, fats, proteins, and fibers you need. However, we would recommend leaving the bacon out because it contains a lot of unhealthy fats. To make an even healthier casserole, here are several options you can try:
September-October is the perfect time to get fresh salmon— same as butternut squash! Salmon is one of the healthiest sources of macronutrients you can find, with good fats and proteins. With 15 minutes and a 425°F oven, you should have no trouble baking your seasoned salmon to perfection.
Chicken fans unite! It’s the most versatile meat that goes well with almost any dish. We even have a 22 healthy chicken recipe roundup for you to choose from. And if a simple recipe is what you’re looking for, we suggest this oven-baked chicken breast. These skinless breasts only take 5 minutes to prep and 20 minutes to cook.
There’s more to pork than just bacon. How about some roasted tenderloins? They simply need a 5-minute marinade and 20 minutes in a 450°F oven.
How to Treat Leftovers
A casserole is the kind of dish that you want to make a lot of, even if the only guest having it is you. It’s always great to have leftovers, that you can use as reheatable meals ready to enjoy within 5 minutes whenever you need a quick, nutritious meal.
When it comes to reheating your refrigerated meals, the oven and microwave are two common options. While microwaving your food may seem convenient, it can affect the food’s flavor and texture— making it less appetizing. The oven is a much better option because when you bake, you’ll probably need to wrap the casserole and this helps trap the moisture inside the dish—preserving the original flavor.
To reheat your casserole, simply preheat the oven at 375°F, and then bake for 10 minutes, checking occasionally. If you had frozen the casserole, it should take about 30-40 minutes in the oven. After that, enjoy!
Butternut Squash Casserole Recipe
- 24 oz butternut squash
- 3 oz onion chopped
- 2 tsp garlic minced
- 3 oz button mushrooms sliced
- 1 tbsp parsley minced
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted chicken broth
- 1.5 oz cheddar cheese shredded
- 1.5 oz mozzarella cheese shredded
- Preheat oven to 400° F.
- Heat a large skillet over medium-high heat. Add oil and sauté the onions and garlic for 1-2 minutes.
- Add mushrooms and squash and sauté for 1 minute. Set the heat to low. Season with the remaining ingredients (except for the cheeses) and stir for about 5 minutes.
- Tip the cooked squash and mushrooms into a baking dish (round, 8 inches in diameter or rectangular, 6 inches wide and 8 inches long). Add chicken stock. Spread evenly and cover with foil.
- Bake for about 30 minutes or until the squash is tender.
- Once it’s cooked, sprinkle cheese on top and broil the top for about 1-2 minutes, or until the cheese is melted and bubbly.
- Take it out of the oven and serve warm. Decorate with parsley on top.