Description
This creamy butternut squash casserole topped with a golden, crunchy herb breadcrumb layer is a potluck favorite and cozy holiday side dish.
Ingredients
2 pounds butternut squash, peeled, seeded, cubed
1/2 cup heavy cream (or milk or non‑dairy milk)
2 tablespoons butter (or plant‑based)
1 large egg (or flax egg for vegan)
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Salt & black pepper, to taste
1 cup breadcrumbs (panko or regular)
2 tablespoons melted butter or oil (for topping)
Fresh herbs (parsley or thyme), finely chopped (optional garnish)
Instructions
1. Preheat oven to 375°F (190°C) and grease a casserole dish.
2. Steam or boil butternut squash cubes until tender, about 10–12 minutes. Drain well.
3. Mash the cooked squash. Stir in cream, butter, egg, nutmeg, cinnamon, salt, and pepper until smooth.
4. Spread squash mixture into the casserole dish.
5. In a separate bowl, toss breadcrumbs with melted butter and chopped herbs.
6. Sprinkle breadcrumb mix evenly over the squash base.
7. Bake 25–30 minutes until topping is golden and edges bubble.
8. Let rest 5–10 minutes before serving.
Notes
Make it vegan with flax egg and non-dairy milk.
Top with toasted pecans or cheddar for extra flavor.
Prepare squash mash ahead to save time.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: butternut squash casserole, crunchy topping, fall potluck casserole, creamy squash bake