Butternut Squash Casserole: Easy Comfort Food!

Okay, mamas, let’s talk about surviving dinner time! We all know that 5 PM panic, right? What are we going to feed these little humans?! I’ve got a sanity-saver for you today: a Butternut Squash Casserole. It’s easy, it’s (relatively) healthy, and it’s a crowd-pleaser – even for some picky eaters! I remember the first time I made this Butternut Squash Casserole. It was a chilly fall evening, the kids were bouncing off the walls after being cooped up inside all day, and I needed something quick and comforting. This Butternut Squash Casserole saved the day. It’s become a staple in our house, and I’m so excited to share it with you!

This Butternut Squash Casserole is a game changer for my family. It’s a great way to get them to eat vegetables, and it’s so simple to throw together. My kids actually ask for it! Who am I kidding, most days I ask myself “Vivien, what’s for dinner?” and I end up ordering pizza.

But not when this is on the menu! If you’re looking for a way to feed your family something wholesome without losing your mind, I’m here to tell you it can be done. It’s a simple way to introduce new flavors to your family’s dinner table without hours of fuss. I hope this inspires you to give the Butternut Squash Casserole recipe a try. Fellow kitchen warriors, let’s do this!

INGREDIENTS You’ll Need:

Here is your shortcut to a warm, fulfilling dish that is going to bring smiles to every face. And yes, most of the ingredients can be located at your local super market!

• 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• 1/2 cup grated Parmesan cheese (optional)
• 1/4 cup breadcrumbs (I use gluten-free!)
• 2 tablespoons melted butter

Trust me, this Butternut Squash Casserole ingredient list is SHORT because mama doesn’t have time for fancy! No worries if you don’t have heavy cream – I use coconut milk all the time in my Butternut Squash Casserole for a dairy-free twist. You can grab everything you need at Kroger or Publix while doing your regular grocery run. This Butternut Squash Casserole doesn’t have to break the bank, either. Look for seasonal sales on butternut squash – they’re usually cheaper in the fall. Here’s a Butternut Squash Casserole trick that saved my sanity: pre-cut squash! It’s a lifesaver on busy weeknights.

I like to prep the onion and garlic ahead of time, too. It cuts down on the 5 PM panic. My family loves when I add extra thyme to this Butternut Squash Casserole – it just makes it extra cozy and comforting. Be sure to store any left overs in an air tight container and refrigerate them. They are good for a few days after cooking.

Let’s Make it Happen!

Okay, let’s get cooking! This Butternut Squash Casserole is so easy, even I can’t mess it up (most of the time!).

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large bowl, toss the cubed butternut squash, chopped onion, minced garlic, olive oil, dried thyme, salt, and pepper. Make sure everything is nicely coated. Don’t be afraid to use your hands!
3. Spread the squash mixture in the prepared baking dish. Pour the vegetable broth over the top.
4. Cover the dish with foil and bake for 45 minutes, or until the squash is tender. Here’s where I used to mess up my Butternut Squash Casserole – don’t overcook it! You want the squash to be tender, but not mushy.
5. Remove the foil and stir in the heavy cream (or coconut milk) and Parmesan cheese (if using).
6. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the top of the Butternut Squash Casserole.
7. Return the dish to the oven and bake uncovered for another 15-20 minutes, or until the breadcrumbs are golden brown and the casserole is bubbly. While your Butternut Squash Casserole is doing its thing, pour yourself that well-deserved coffee!
8. Let the casserole stand for a few minutes before serving. This gives the flavors a chance to meld together.

In my chaotic kitchen, this Butternut Squash Casserole usually takes about an hour and a half from start to finish. I use that time to fold laundry or help with homework – multitasking, mama style! Your Butternut Squash Casserole should smell amazing by now – that’s how you know it’s almost ready. If it looks a little dry, add a splash more vegetable broth. This vegetarian casserole is not only a meal for the family, but something that you can feel good about serving them.

Don’t panic if your Butternut Squash Casserole looks a little lumpy at first – it will all come together in the oven. Here’s a sanity-saving shortcut: roast the squash ahead of time. You can do this the day before and just assemble the Butternut Squash Casserole when you’re ready to bake it. If you are looking for a quicker preparation time, check out different ways to prepare this Butternut Squash Casserole. This simple change can drastically affect cooking time.

How We Love to Eat This!

Okay, now for the fun part – eating! We love to eat this dish, and for us, it is a crowd pleaser!

The kids devour this Butternut Squash Casserole when I serve it with grilled chicken or pork chops. It’s a great way to balance out the meal with some veggies. This Butternut Squash Casserole is perfect for those crazy weeknight dinners when you need something quick and easy. I usually serve it with a simple salad and some crusty bread. For presentation, I like to sprinkle a little extra Parmesan cheese and some fresh thyme on top of the Butternut Squash Casserole before serving.

Makes it look a little fancier! Leftovers are amazing – I usually reheat them for lunch the next day or use them in quesadillas. In the fall, I like to add some chopped apples or cranberries to the Butternut Squash Casserole for a seasonal twist. One time I served this Butternut Squash Casserole to some friends, and they raved about it for weeks! It’s definitely a crowd-pleaser.

My family enjoys this casserole as a side dish during the Thanksgiving season. It’s a great way to have something for everyone, and get them to try something new. Looking for new twists? You can explore other types of Butternut Squash Casserole recipes and see if you find something new to try with your family!

FAQs: Your Questions Answered

Okay, mamas, I know you have questions! Here are some answers to common concerns about this Butternut Squash Casserole.

• Can my picky eater handle this Butternut Squash Casserole? It depends! Some kids love the sweetness of the squash, while others are turned off by the texture. Try pureeing some of the squash and mixing it with their favorite food, like mac and cheese.
• What if I burn my Butternut Squash Casserole? (Asking for a friend… okay, it was me!) Don’t panic! If it’s just a little burnt on top, carefully scrape off the burnt parts. If it’s really bad, you might have to start over – but hey, we all have those days!
• Can I make this Butternut Squash Casserole ahead for meal prep? Absolutely! Assemble the casserole, but don’t bake it. Cover it tightly and refrigerate for up to 24 hours. When you’re ready to bake, add about 10-15 minutes to the cooking time.
• Can I freeze this Butternut Squash Casserole? Yes, but the texture might change a bit. Wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months.
• What if I don’t have butternut squash? You can substitute other winter squashes, like acorn squash or pumpkin. Just adjust the cooking time accordingly.
• Can I make this Butternut Squash Casserole vegan? Yes! Use coconut milk instead of heavy cream and omit the Parmesan cheese. You can also use vegan breadcrumbs. For more help, check out these vegan Butternut Squash Casserole recipes.
• What can I serve with this Butternut Squash Casserole? Grilled chicken, pork chops, roast beef, or a simple salad are all great options. This Butternut Squash Casserole reminds me of another family favorite, Butternut Squash Soup, so you might like that too.
• My casserole is too watery! Help! This can happen if your squash is very moist. Next time, try roasting the squash for a longer time to remove some of the moisture. You can also add a tablespoon of cornstarch to the casserole to help thicken it.

Final Thoughts:

This Butternut Squash Casserole is special to my family because it’s a reminder that even on the craziest days, we can still enjoy a delicious and comforting meal together. My kids love it, and I love that it’s relatively healthy and easy to make. It’s also the perfect thanksgiving casserole. This simple Butternut Squash Bake is going to change the way you view cooking, especially for your family!

Here are My Butternut Squash Casserole Mom Hacks:

• Pre-cut squash is your best friend!
• Roast the squash ahead of time for a super-fast weeknight meal.
• Don’t be afraid to experiment with different spices and toppings!

Here are a few family-tested Butternut Squash Casserole variations:

• Apple Cranberry: Add chopped apples and cranberries for a seasonal twist.
• Spicy Chipotle: Add a pinch of chipotle powder for a little heat.
• Maple Pecan: Drizzle with maple syrup and top with chopped pecans.

My son loves the spicy chipotle version, while my daughter prefers the apple cranberry. I encourage you to make this Butternut Squash Casserole your own! Experiment with different flavors and toppings until you find a combination that your family loves. I hope you enjoy this Butternut Squash Casserole as much as we do! It’s a simple, delicious, and sanity-saving meal that will bring a smile to your face – and maybe even get your kids to eat their veggies. Go for it, mama! You got this! I love to pair it with another family favorite, this Butternut Squash Soup.

 

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