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    Home » Recipes

    Butternut Squash Casserole Perfect for Fall Parties

    October 4, 2019 by Patti Estep 2 Comments

    Jump to Recipe

    Here's a butternut squash casserole recipe that's easy to make and serves a crowd. Perfect for all your fall parties.

    Serving of butternut squash casserole

    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.

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    I plan to try a few others in the near future so keep posted.

    Fresh butternut squash cut in half lengthwise

    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.

    Roasting butternut squash onions and garlic

    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.

    Butternut squash bake

    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.

    Butternut squash casserole from the oven

    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.

    Forkful of butternut squash casserole

    A great casserole that would go well with many main dish entrees. 

    Patti signature


    P.S. Want more? How about a Butternut Squash Tart or this roundup of several great Butternut Squash Ideas. You can find them and many more on my Recipes Page.

     

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    Plated serving of butternut squash casserole

     

    Butternut squash casserole from the oven

    Butternut Squash Casserole

    Here's a butternut squash casserole recipe that's easy to make and serves a crowd. Perfect for all your fall parties.
    Print Recipe Pin Recipe
    Prep Time 1 hr 30 mins
    Cook Time 30 mins
    Additional Time 10 mins
    Total Time 2 hrs 10 mins
    Course Recipes
    Cuisine Side Dish
    Servings 12

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    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.

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Teri

      October 21, 2019 at 12:27 am

      The ingredients call for "1/2 t chopped fresh thyme". Is this teaspoon, tablespoon, or something else?

      Reply
      • Patti Estep

        October 21, 2019 at 6:31 am

        Teri, a lower case "t" refers to a teaspoon. I will edit the recipe to reflect that. Sorry for the confusion. 

        Reply

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