Cheesy Butternut Squash Casserole Simple Ingredients, Incredible Taste

Cheesy Butternut Squash Casserole is a cozy, delicious dish that brings together the natural sweetness of butternut squash with a creamy layer of melted cheese. This recipe uses simple ingredients…

By Willow • October 26, 2025 • Reading time: 6 min

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Cheesy Butternut Squash Casserole is a cozy, delicious dish that brings together the natural sweetness of butternut squash with a creamy layer of melted cheese. This recipe uses simple ingredients you probably already have, but the combination creates a rich and comforting side that feels a little special. The squash gets tender and soft, making a perfect base for that gooey, golden cheese topping.

I love making this casserole when I want something easy but satisfying on the table. What makes it so great is how the cheese melts right into the squash, giving every bite a smooth, cheesy flavor without overpowering the squash’s natural taste. I usually toss in a little garlic or herbs to give it a bit more depth, but it’s perfectly tasty on its own too. It’s one of those dishes that disappears quickly at family dinners, which tells me it’s a winner every time.

My favorite way to serve this is alongside roasted chicken or a simple green salad for a well-balanced meal. It’s so comforting, especially in cooler months when you want something warm and filling. I find that this casserole works just as well for a weeknight dinner as it does for holiday gatherings, and I always think it makes everyone feel cared for when I bring it to the table.

Key Ingredients & Substitutions

Butternut Squash: The star of the dish, it brings natural sweetness and creaminess when cooked. If you don’t have butternut squash, try using acorn or kabocha squash as a substitute—they work well too.

Cheddar Cheese: Sharp cheddar adds bold flavor and melts nicely. You can swap with Monterey Jack or Colby if you want a milder taste. Adding mozzarella gives a gooey texture, but feel free to skip it or replace with fontina.

Sour Cream or Greek Yogurt: Either adds creaminess and a little tang. Greek yogurt is a great lighter option that still keeps the casserole rich.

Breadcrumbs & Butter: The crispy topping brings texture contrast. Use panko for extra crunch or regular breadcrumbs if you have them. Melted butter helps brown and flavor the topping; for a dairy-free version, try olive oil.

How Can I Get a Crispy, Golden Topping Without Burning It?

Getting the right crispy topping balance is key for this casserole. Here’s how I make it work:

• Mix breadcrumbs with melted butter well to coat evenly—this helps them brown and crisp up.
• Sprinkle the breadcrumb mixture evenly over the casserole to avoid crowded spots that won’t crisp.
• Bake uncovered so steam escapes, allowing the topping to dry and brown.
• Check the casserole about 25 minutes in. If the topping is browning too fast, cover loosely with foil for the last 5 minutes.
• Let it rest a few minutes after baking so the topping firms up before serving.

Equipment You’ll Need

• Large pot – for boiling the butternut squash until tender; a wide pot helps cook evenly.
• Mixing bowl – to mash the squash and mix all the ingredients together smoothly.
• 9×13 inch baking dish – perfect size for the casserole to bake evenly and hold all ingredients.
• Measuring cups and spoons – for quick, accurate measuring of cheese, spices, and liquids.
• Potato masher or fork – helps you mash the squash with a bit of texture remaining.

Flavor Variations & Add-Ins

• Add cooked crumbled sausage or bacon for a smoky meaty touch that pairs well with the cheese.
• Stir in sautéed onions or caramelized shallots for extra sweetness and depth.
• Try swapping cheddar for pepper jack to add a mild spicy kick.
• Mix in some fresh thyme or sage for a herbaceous flavor that complements the squash nicely.

How to Make Cheesy Butternut Squash Casserole

Ingredients You’ll Need:

Main Ingredients:

• 1 medium butternut squash (about 3-4 cups peeled and cubed)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup sour cream or Greek yogurt
• 2 large eggs
• 1/2 cup milk (whole or 2%)

Topping Ingredients:

• 3/4 cup breadcrumbs (panko or plain)
• 3 tbsp butter, melted
• 1/2 cup shredded cheddar and mozzarella cheese (reserved)

Spices & Garnish:

• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (optional for garnish)

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. Including the resting time after baking, plan for roughly 50 minutes from start to finish.

Step-by-Step Instructions:

1. Prepare and Cook the Squash:

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Place the cubes in a large pot, cover with water, and bring to a boil. Let them simmer until the squash becomes tender, about 10-15 minutes. Drain the water thoroughly.

2. Mix the Casserole Filling:

In a large mixing bowl, lightly mash the cooked squash, leaving some chunks for texture. Add the sour cream, eggs, milk, garlic powder, onion powder, salt, and black pepper to the mashed squash. Mix well until all ingredients are fully combined. Then, stir in the shredded cheddar and mozzarella cheeses, but hold back about half a cup to sprinkle on top later.

3. Assemble the Casserole and Bake:

Pour the squash mixture into your prepared baking dish and smooth the top evenly. In a small bowl, combine the breadcrumbs with melted butter and the reserved cheese, mixing until coated. Evenly sprinkle this crumb and cheese mixture over the top of the casserole. Bake uncovered in the oven for 25-30 minutes, or until the topping turns golden brown and crispy.

4. Rest and Serve:

Take the casserole out of the oven and allow it to rest for about 5 minutes. This helps the topping set and cool slightly. If desired, sprinkle chopped fresh parsley on top for a fresh look and flavor. Serve the casserole warm as a tasty side dish or a vegetarian main course.

Can I Use Frozen Butternut Squash Instead of Fresh?

Yes! Just make sure to thaw it completely and drain any excess water before using. This helps prevent the casserole from becoming watery.

Can I Make This Casserole Ahead of Time?

Absolutely! Prepare the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake it a few extra minutes to ensure it’s heated through.

How Should I Store Leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Can I Substitute the Cheese?

Definitely! Feel free to swap cheddar or mozzarella with your favorite cheeses like pepper jack for a little spice or fontina for a creamier texture.