I remember the first time I layered thin slices of butternut squash in a baking dish, topping them with cheddar and herbs, then pulling the tray out of the oven to see melted cheese bubbling and golden edges. One dish, simple prep, rich comfort—that’s what this One‑Pan Butternut Squash Casserole with Cheddar & Herbs offers. Perfect as a side, or even a veggie main.
Table of Contents
Why This Casserole Hits Just Right
Melted cheese meets sweet squash
The sweetness of butternut squash pairs beautifully with sharp cheddar and aromatic herbs. Add cream or a light sauce between layers, and once baked, the cheese melts into the squash, creating pockets of gooey goodness.
One pan, many flavour boosts
Using herbs like thyme or sage, a dash of nutmeg, and perhaps garlic or onion, transforms something simple into an impressive dish. It’s uncomplicated yet elevated—ideal for weekly dinners or special occasions.
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One‑Pan Butternut Squash Casserole with Cheddar & Herbs
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This one-pan Butternut Squash Casserole is creamy, cheesy, and baked to golden perfection! Loaded with cheddar, herbs, and layers of tender squash, it’s the ultimate cozy side or vegetarian main.
Ingredients
1 medium butternut squash, peeled and sliced
2 tablespoons olive oil or butter
1–2 cups shredded sharp cheddar
1/2 cup grated Parmesan (optional)
1 small onion, sliced
2 cloves garlic, minced
Fresh thyme or rosemary
Salt and pepper to taste
1/2 to 1 cup cream or milk (dairy or non-dairy)
Optional: breadcrumbs, nuts, or extra cheddar for topping
Instructions
1. Preheat oven to 375–400°F (190–200°C). Grease a baking dish.
2. Toss squash slices with oil, salt, pepper, and herbs.
3. Sauté onion and garlic (optional), layer them on the bottom.
4. Layer squash, sprinkle cheese, drizzle cream. Repeat layers.
5. Top with extra cheese or breadcrumbs if desired.
6. Cover with foil and bake 30–40 minutes until squash is tender.
7. Uncover and bake 10–15 more minutes until cheese is golden and crisp.
8. Let rest a few minutes before slicing and serving.
Notes
For best results, slice squash uniformly using a mandolin.
Add cooked beans or chickpeas for added protein.
Try Gruyère or smoked cheeses for deeper flavor.
Store leftovers refrigerated up to 3–4 days; reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Fall Comfort
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
Keywords: butternut squash casserole, cheesy fall bake, one pan squash recipe
How to Make It Step by Step
Ingredients (serves ~6)
- 1 medium butternut squash, peeled, seeded, thinly sliced or cut into ½‑inch rounds or cubes
- 2 tablespoons olive oil or melted butter
- 1‑2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan or other complementary cheese (optional)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- Fresh herbs (thyme, sage, or rosemary), chopped
- Salt & pepper to taste
- Cream or milk (dairy or non‑dairy), about 1/2 to 1 cup, to help binder and creaminess
- Optional topping: breadcrumbs, crushed nuts, or extra cheddar for crisping
Instructions
- Preheat oven to about **190‑200 °C (375‑400 °F)**.
- Grease a baking dish (one‑pan) with oil or butter.
- In a bowl, toss the squash with olive oil, salt, pepper, and herbs, making sure each piece is lightly coated.
- Sauté onion and garlic lightly in a skillet (optional) until softened then layer some of that in the bottom of the dish.
- Layer squash slices (or cubes) in a single layer, sprinkle some shredded cheddar (and Parmesan if using), then pour some cream/milk over. Repeat layering squash, cheese, and cream until dish is full.
- If using, top with a mixture of breadcrumbs or extra cheddar for crisp top.
- Bake covered (foil) for about **30‑40 minutes** until squash is tender. Then remove foil and bake another 10‑15 minutes or until cheese is golden and bubbly, edges crisp.
- Let rest a few minutes before serving so it sets slightly and slices hold better.
Tips & Variations
Tips for best results
Slice squash uniformly for even cooking (use a mandolin if you have one). Don’t overcrowd the pan—give edges some room to crisp. Use good quality cheddar and fresh herbs. If cream is too thin, mix with a little cheese to bind better. Let it rest before serving so the casserole firms up.
Flavor tweaks & additions
Add smoked paprika or a pinch of nutmeg for warmth. Swap cheddar for Gruyère or a mix of cheeses for more complexity. For vegetarian protein, stir in cooked chickpeas or white beans between layers. Top with fresh herbs or a drizzle of honey or balsamic glaze for contrast.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble the casserole up to the point of baking, cover, and refrigerate. When ready to bake, let it come closer to room temp and then bake as directed, maybe adding a few extra minutes.
Is it possible to make it dairy‑free?
Absolutely. Use non‑dairy milk (like almond or oat) and dairy‑free cheese substitutes. A bit of nutritional yeast can add savory depth. Just bake a bit longer if needed for set and creaminess.
How do I store leftovers?
Store in airtight containers in the fridge for up to 3‑4 days. Reheat in oven or microwave. For crisp top, reheat in oven to restore some texture.
What side dishes work well with it?
Serve with roasted meats, a salad with acid like vinaigrette, or steamed greens. Garlic bread or crusty baguette also pairs well to soak up melted cheese and sauce.
Conclusion
This One‑Pan Butternut Squash Casserole with Cheddar & Herbs strikes that sweet spot between comfort and flavour. Cheesy top, tender squash, fragrant herbs—it’s a dish that feels festive but is easy enough for any night. Give it a try the next time you want something cozy, satisfying, and baked to golden perfection.