Here’s a butternut squash casserole recipe that’s easy to make and serves a crowd. Perfect for all your fall parties.
All the fun squashes are making their way to the markets. One of my favorites is butternut squash. So when I was looking for a nice side dish to bring to a family gathering that’s what I chose.
I plan to try a few others in the near future so keep posted.
Butternut Squash Casserole
I always think casseroles are good for side dishes that you are bringing to a party for the obvious reason; they feed a crowd.
Often they are easily re-heated or have the ability to be kept warm for a while and still taste great.
This casserole starts with roasting the butternut squash with some red onions and garlic.
After it’s roasted they are roughly mashed and a few other tasty ingredients are added to bring it together, like sour cream.
The unique part of this butternut squash bake is the topping. I actually got this idea from my sister-in-law. A friend’s daughter recently made a dish with fresh corn kernels on the top.
This idea intrigued me so I tried it with some Panko bread crumbs for added crunch.
Do you know what? It was great. I’ll definitely try it again with another casserole.
The corn and bread crumb topping was sweet and crunchy and went so well with the creamy, savory roasted vegetables.
A great casserole that would go well with many main dish entrees.
- 3 large butternut squashes approx. 8 cups
- 6 cloves of garlic
- 1/2 large red onion, sliced
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon chopped fresh thyme
- 1/2 cup sour cream
- 1/4 teaspoon ground black pepper
- Fresh kernels from 4 ears of fresh corn (3 cups)
- 3/4 cups Panko bread crumbs
- 2 tablespoons melted butter
- Preheat oven to 375 degrees
- Cut butternut squash in half lengthwise. Remove seeds, skin and cut into even cubes.
- Toss squash, garlic, and onions in 1/2 cup of olive and then spread on a large jelly roll pan.
- Roast vegetables in the oven for 40 mins. Stirring halfway until squash has softened.
- Remove vegetables from oven and pour into a large mixing bowl.
- Roughly mash roasted vegetables.
- Add thyme, sour cream, and black pepper.
- Pour in a 9 x 11 greased baking pan.
- In another bowl combine corn, Panko bread crumbs, and melted butter. Mix well.
- Gently add the corn mixture on top of the squash and bake for 30-40 minutes, until slightly golden.
- At this point, you could set it under the broiler to give the top a crispy golden brown look.
- Remove from oven and let cool for 10 minutes before serving.
This casserole can be covered with foil and kept in a warm oven for several hours before serving. Just one last thing to prepare at dinner time.