Butternut squash casserole
Golden, bubbling, and brimming with flavour, this butternut squash casserole is everything you want on a chilly evening. Like any great casserole, it is filled with layers upon layers of delicious, belly-warming ingredients. Try a mix of soft butternut squash, creamy potatoes, and aromatic leeks, all nestled in a creamy sauce and topped with a cheese crust. Let us get cooking!
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Ingredients
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2
Small butternut squashes, diced (about 800 g)
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400 g
Potatoes
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2
Leeks
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4
Garlic cloves
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30 g
Butter
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10
Sage leaves
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1 handful
Fresh thyme
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250 ml
Double cream
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150 g
Cheese, grated, for example, mozzarella and Gouda cheese
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2
Eggs
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1 tsp
Nutmeg, freshly grated
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1 tsp
Salt
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Freshly ground pepper
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Instructions
Choose a small butternut squash with smooth, unblemished skin and wash it thoroughly before peeling. A sharp vegetable peeler or a Y-peeler works well to remove the tough skin. For easier peeling, microwave the whole, pierced squash for 2–3 minutes to soften the skin slightly. Then, slice the squash in half lengthwise, scoop out the seeds, and dice it into uniform 1x1 cm cubes. That way, the butternut squash will cook evenly.
First, cover the dish with foil. This helps trap steam, softening the butternut squash and potatoes evenly while they soak up the flavours of cream, herbs, and seasoning. After baking for about 25–30 minutes, remove the foil. The excess moisture evaporates, and the cheese topping melts, bubbles, and turns golden and crispy. The result is creamy and tender on the inside with a beautifully browned cheesy crust on top.
Allowing the casserole to rest lets the liquids and creamy ingredients like cream, eggs, and cheese settle back into the vegetables. The casserole becomes firmer and more cohesive, so it holds its shape better when you slice it or dish it up. But it also helps the flavours of herbs like sage and thyme meld seamlessly with the creamy base.
FAQ: Questions about butternut squash casserole
Explore our FAQ, which covers answers to some of the most common questions about butternut squash casserole.
Can I make butternut squash casserole ahead of time?
Yes, you can make the butternut squash casserole ahead of time. First, prepare the vegetables, mix them with cream, eggs, cheese, and herbs, and place everything in a greased ovenproof dish. Cover it and refrigerate for up to 24 hours before you plan to bake it. Take the casserole out of the fridge about an hour before preparing it to let it come to room temperature. Bake it at 180 °C for about 40 minutes, until the vegetables are tender. Alternatively, you can fully bake the casserole, refrigerate it for up to 2 days, and reheat it at 160–180 °C until hot. If you want to freeze it, the baked casserole can be stored for up to 3 months. Thaw it in the fridge and gently reheat to serve.
Do I need to pre-cook the butternut squash before baking?
No, you do not need to fully pre-cook the butternut squash or potatoes before baking in the casserole. However, you should briefly sauté them with leeks and garlic for about five minutes. This softens the vegetables slightly and amplifies their flavour, while ensuring they cook evenly in the oven. After sautéing, bake at 180 °C for about 40 minutes. This is enough time for the small cubes to become tender.
What size baking dish should I use for a butternut squash casserole?
For this butternut squash casserole recipe, use a rectangular 23 x 33 cm baking dish or a 3–4 litres ovenproof dish. A shallow, wide dish is best as it lets excess moisture evaporate, which stops the casserole from becoming watery. If you only have round dishes, use one that is at least 30 cm in diameter and 5 cm deep, with a capacity of about 3–4 litres.
Nutritional values
Nutritional value, per
2499 Kcal
| Fibre | 58.4 gram fibers |
| Protein | 98.2 gram |
| Fat | 153.3 gram |
| Carbohydrates | 183.1 gram |
Recommended information
Serving suggestion
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Cook a scrumptious butternut squash casserole
Real comfort is settling around the table on a chilly evening with a scrumptious butternut squash casserole. Slice into the crisp crust and let the enticing, warm scents envelop everyone. The casserole is brimming with soft, hearty veggies and a selection of well-chosen herbs and spices. This recipe celebrates the season like no other, but you are more than welcome to prepare the meal anytime the craving strikes.
There are plenty more cosy pumpkin-inspired meals where this one came from. Lasagne is classic, so why not try a twist on it with our butternut squash lasagne? Similarly, you can enjoy pasta at its best with spaghetti squash and butternut squash pasta. But if you are looking for something cosy, our butternut squash soup with coconut milk is the perfect choice.
Creamy filling with wonderful veggies
You have to go inside a casserole to truly see how good it is. That is why our butternut squash casserole is filled with a few of our most beloved vegetables that soften in a luxuriously creamy embrace. Bubbling away, the cream and eggs help cook the vegetables while adding a touch of indulgent richness.
Vegetables take centre stage here, with butternut squash as the star. Its natural sweetness is balanced by the hearty, grounding flavours of potatoes and leeks. These vegetables not only provide substance and texture but also absorb the rich cream base as they bake. Fresh thyme and sage enhance the dish with their aromatic, savoury notes, rounding out the flavours and giving the casserole its warm, autumnal character.
A golden, cheesy top layer
No casserole is complete without a bubbling, cheesy crown. Whether you opt for mozzarella, Gouda, or both, you are in safe hands, because all you need is a generous portion of freshly grated goodness.
The cheese forms a stretchy, luscious layer that turns a lovely brown in the oven. It provides a feast for the eyes and makes your mouth water instantly. But it is not just for show. It also adds a rich, nutty taste that introduces a hint of nuance to the sweet and earthy flavours.
Make for dinner or make-ahead lunch
Dinner tonight, lunch tomorrow: This butternut squash casserole passes both the dinner and meal prep test. Cook up a large portion, serve it piping hot, and look forward to leftovers that taste just as good (if not better) the next day.
Serve it straight from the oven, paired with a crisp green salad and a loaf of bread to clean the plate. The butternut squash casserole impresses with its vibrant colours and rich flavours, making it easy to score some points at the next family get-together.
Put your creativity to work
This butternut squash casserole is delicious as it is, but why stop there? Swap the potatoes for sweet potatoes to add a deeper, caramel-like sweetness, or fold in sautéed mushrooms for earthy richness that complements the creamy layers. Crispy bacon or slices of chorizo work exceptionally well on top, as their salty meatiness cuts through the richness of the creamy layers. Toasted nuts like pecans or walnuts add a satisfying crunch that contrasts with the soft bake.
Want to turn up the heat? A sprinkle of chilli flakes provides a subtle fiery kick, while a drizzle of truffle oil just before serving elevates it to a restaurant-quality treat. For a greener, heartier variation, stir in a handful of fresh spinach or kale before baking, allowing the leaves to wilt into the sauce. Whichever way you decide to personalise it, this recipe can be adapted to suit your taste and creativity.
