Butternut squash casserole recipes are a delicious thanksgiving dish. Holiday food favorites include butternut squash casserole. This butternut squash casserole is a delicious and comforting fall dish.
Warming, reassuring, and delicious, this butternut squash casserole is a wonderful gluten-free substitute for traditional bread-filling recipes at the holiday table or just a great seasonal “everyday” recipe that can create a new way to transform butternut squash while you’re looking for something delicious!
As I use it in so many seasonal soups and as an ingredient in spicy and savory dips, butternut squash is one of my personal favorites and is also highly popular. As a colorful substitute for mashed potatoes, we even like to sauté it and then mash it until it’s smooth.
Along with this, to give a low-carb substitute for pasta, you may add butternut squash noodles to your favorite dishes or serve them as a separate dish. If you’re looking for a new noodle option, try these recipes for butternut squash noodles. They are vibrant and amazing for noodles.
Butternut Squash Casserole Recipes
|Prep Time||Cook Time||Total Time||Servings|
|25 Minutes||55 Minutes||1 Hour 20 Minutes||10|
- 6 slices bacon
- 2 onions, thinly sliced
- 3 tablespoons of olive oil
- 2 tablespoons of salted butter
- 1 tablespoon of apple cider vinegar
- 2 1/2 teaspoons of kosher salt, divided
- 3 medium parsnips, peeled and chopped
- 1 1/2 teaspoons of black pepper, divided
- 1 cup of shredded Gruyère or Swiss cheese
- 1 medium bunch of kale, stemmed and chopped
- 2 1/2 lb. peeled and chopped butternut squash
- 1/4 cup of smoked or plain roasted almonds, chopped
- 1 1/2 teaspoons of chopped fresh thyme, plus leaves for garnish
- 1 tablespoon of chopped fresh sage leaves, plus leaves for garnish
Instructions for Butternut Squash Casserole Recipes
- Set the oven to 400°F
- Butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper, and thyme should all combine in a 9 x 13-inch baking dish
- Stirring every 20 minutes, bake the squash and parsnips for 1 hour to 1 hour 20 minutes
- In the meantime, fry the bacon in a sizable skillet over medium heat, stirring regularly, for 10 to 12 minutes, or until crisp
- Move the bacon to a plate covered with paper towels
- Let it stand until it is safe to handle, then break it into big pieces.
- The onions should be added to the bacon drippings and cooked for 25 to 35 minutes, stirring occasionally, until tender and golden
- Add the kale along with the butter, vinegar, 1/2 teaspoon each of salt, and pepper
- Cook the kale in the skillet with the lid on for 1 to 2 minutes, stirring once
- Get rid of the heat. The baking dish’s butternut squash and bacon combination should now include the kale mixture as well
- Spread onto an equal layer after gently combining everything. Add some cheese on top
Bake for about 5 minutes, or until the cheese is melted
- Add almonds as a garnish and sage and thyme leaves as a final touch
Information on Nutrition
This recipe is a healthy alternative to butternut casserole. The following factor to its health:
- The casserole’s main ingredient is butternut squash. This orange vegetable is a powerhouse of nutrients. It has notably high levels of potassium, vitamin C, and vitamin A
- Butternut squash has a low-calorie count. It provides a good amount of fiber, which may benefit your digestive system
- The casserole has an oats and oat flour topping. This is yet another excellent fiber source.
- Only 1/4 cup of the dish’s sugar is in the casserole, and 2 tablespoons are on the topping. Moreover, it employs maple syrup as a sweet
- This recipe uses less butter and less cream than a typical butternut squash casserole, which helps to keep the calorie count low
Along with this, an amazing meal of Brussels sprouts. Butternut squash is also a wonderful dish to serve with it. You’ll never eat butternut squash that has been roasted. Brussels sprouts with pecans and cranberries are another option. This recipe is perfect for Thanksgiving, Christmas, New Year’s Eve, and any other celebration. This side dish is packed with vegetables and almonds.
Recipe of Creamy Butternut Squash Casserole
|Prep Time||Cook Time||Total Time||Servings|
|20 Minutes||50 Minutes||1 Hour 10 Minutes||4|
- 3 eggs
- ¼ teaspoon salt
- ¾ cup sour cream
- 2 tablespoons olive oil
- 6 cloves garlic, crushed
- 2 small onions, chopped
- ⅓ cup chopped fresh basil
- 1 cup grated Parmesan cheese
- 1 tablespoon water, or as needed
- ¼ teaspoon ground black pepper
- ½ (8-ounce) of package coarsely shredded mozzarella cheese
- 1 (2 1/2 pound) butternut squash – peeled, seeded, and cubed
- Set oven to 425 degrees Fahrenheit (220 degrees C). A 9×13-inch casserole dish should be greased
- In a medium-sized skillet, heat the olive oil
- Cook and toss the onions in the hot oil for about 10 minutes, or until they are tender
- Salt to taste; stir in the squash and the garlic
- For about 10 minutes, cook the squash mixture, trying to stir regularly, until the squash is just starting to soften
- If the mixture becomes too dry, add water
- Add the squash mixture to the casserole dish that has been prepared
- Stir sour cream, Parmesan cheese, basil, and black pepper into the lightly whisked eggs in a bowl
- Add the egg mixture on top of the squash mixture and sprinkle with mozzarella cheese
- For about 30 minutes, or until the squash is fork-tender and the cheese is bubbling, bake in the preheated oven
This butternut squash casserole can be kept in the fridge for up to three days. However, to store the casserole safely to eat, place it in the refrigerator within two hours and divide it into shallow pans for speedy chilling.
When Should Butternut Squash Casserole be Served?
- Serve on special occasions: this dish is ideal for a Christmas dinner, Mother’s Day brunch, Easter dinner, or Thanksgiving supper. However, it works for any family gathering where you’re searching for a tasty but nutritious side dish alternative
- Serve this meal as a side dish with lunch or dinner to sneak in some vegetables while maintaining outstanding flavor
- Dessert: Although, a nutritious dessert choice is butternut squash casserole. This is a fantastic substitute for a dessert that is excessive in fat and calories
Also, Gnocchi made from butternut squash is easy. Gnocchi fans must try this meal. After taking the squash out of the oven, let it cool for a while. Preparing the gnocchi is quite easy once the squash has been baked. You have two options: cook it right away or cover and freeze it for a busy week.
Thanksgiving dinner is made wonderful with this butternut squash casserole. This casserole is delicious and served as a dish or as a hearty side dish. However, it is creamy, cheesy, and plain beautiful. Although, a tangy cheese sauce is a fantastic accompaniment to the vivid yellow squash.
A family favorite recipe is a healthy butternut squash casserole. This casserole is easy to cook, sweet, and creamy. It’s simple to make and ideal for the fall.
One of the most popular holiday dishes is butternut squash casserole. Warming, comfortable, and delicious, this butternut squash casserole is a perfect gluten-free alternative to classic bread-filling meals for the holiday table.
Although sweet potato casserole is a Thanksgiving staple, a new, delightfully creamy side dish has emerged. Unlike many other recipes for butternut squash casserole, this one does not use a sugary, candy-like pecan topping. Instead, it features cheese, onions that have been caramelized in bacon fat, and even kale that has been folded in.
Directions. Set oven to 425 degrees Fahrenheit (220 degrees C). A 9×13-inch casserole dish should be greased. In a medium-sized skillet, heat the olive oil. Cook and toss the onions in the hot oil for about 10 minutes, or until they are tender. Salt to taste; stir in the squash and the garlic. For about 10 minutes, cook the squash mixture, stirring regularly, until the squash is just starting to soften.
Yes! What a fantastic time-saving tip! Most grocery supermarkets’ freezer sections sell frozen butternut squash cubes. Look for cooked and already-cut-up cubes. Usually, a 2-pound whole butternut squash is equivalent to 1.5–1.75 pounds of frozen butternut squash. After microwaving the cubes, proceed with the instructions as usual.
Use gluten-free oatmeal in your gluten-free casserole. The majority of the other ingredients should already be free of gluten, but make sure to double-check the ingredient list. Coconut oil should be used in place of butter in a dairy-free casserole. Always be sure your other ingredients don’t contain dairy by checking the ingredients list.