10 Butternut Squash Casserole Recipes for Autumn

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Creamy Butternut Squash and Spinach Casserole

Ingredients	Quantity
Butternut squash, peeled and diced	4 cups
Fresh spinach, chopped	2 cups
Heavy cream	1 cup
Grated Parmesan cheese	1 cup
Garlic, minced	2 cloves
Onion, chopped	1 medium
Olive oil	2 tablespoons
Salt	1 teaspoon
Black pepper	½ teaspoon
Nutmeg	¼ teaspoon
Breadcrumbs	½ cup

Cooking Instructions:

Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until soft.
Stir in the diced butternut squash and cook until just tender, about 10 minutes.
Add the chopped spinach, salt, pepper, and nutmeg to the skillet, stirring until the spinach is wilted.
In a mixing bowl, combine heavy cream and half of the grated Parmesan cheese. Pour this over the squash and spinach mixture, mixing well.
Transfer the mixture to a baking dish and top with remaining Parmesan and breadcrumbs.
Bake for 25-30 minutes until golden and bubbly. Let cool slightly before serving. Enjoy your delicious casserole!

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Roasted Butternut Squash and Quinoa Bake

Roasted Butternut Squash and Quinoa Bake is a hearty and nutritious dish that combines the sweet, earthy flavor of roasted butternut squash with protein-packed quinoa. This dish is perfect for a comforting dinner or as a side dish for holiday gatherings, and it’s naturally gluten-free.

Ingredients	Quantity
Butternut squash, peeled and diced	4 cups
Quinoa, rinsed	1 cup
Vegetable broth	2 cups
Olive oil	2 tablespoons
Onion, chopped	1 medium
Garlic, minced	2 cloves
Fresh thyme, chopped	1 tablespoon
Salt	1 teaspoon
Black pepper	½ teaspoon
Feta cheese, crumbled	¾ cup
Dried cranberries	½ cup
Walnuts, chopped	½ cup

Cooking Instructions:

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on the prepared baking sheet. Roast for 25-30 minutes until tender and caramelized.
In a medium pot, bring quinoa and vegetable broth to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.
In a skillet, sauté onion and garlic in olive oil until soft. Stir in thyme, then combine with the cooked quinoa, cranberries, and chopped walnuts.
Once the butternut squash is roasted, mix it into the quinoa mixture. Transfer to a baking dish, sprinkle with feta cheese, and bake at 350°F (175°C) for 10-15 minutes until heated through. Serve warm and enjoy!

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Cheesy Butternut Squash Mac and Cheese

Cheesy Butternut Squash Mac and Cheese is a delightful twist on the classic comfort food, blending creamy cheese sauce with the sweet, nutty flavor of butternut squash. This dish is perfect for a cozy family dinner or a potluck, offering a satisfying and flavorful way to enjoy vegetables in a favorite dish.

Ingredients	Quantity
Elbow macaroni	8 ounces
Butternut squash, peeled and diced	2 cups
Cheddar cheese, shredded	2 cups
Milk	1 cup
Butter	2 tablespoons
All-purpose flour	2 tablespoons
Garlic powder	½ teaspoon
Salt	1 teaspoon
Black pepper	¼ teaspoon
Breadcrumbs	½ cup
Olive oil	1 tablespoon
Parmesan cheese, grated	¼ cup

Cooking Instructions:

Cook elbow macaroni according to package instructions; drain and set aside.
In a medium pot, steam or boil the diced butternut squash until tender, about 10-15 minutes. Drain excess water and mash slightly.
In a saucepan, melt butter over medium heat, stir in flour, and cook for 1-2 minutes. Gradually whisk in milk until smooth and thickened. Add garlic powder, salt, and pepper.
Remove from heat and stir in cheddar cheese until melted and combined. Add the mashed butternut squash followed by the cooked macaroni; mix well.
Transfer to a greased baking dish, top with breadcrumbs and parmesan cheese, and drizzle with olive oil.
Bake at 350°F (175°C) for 25-30 minutes, until bubbly and golden on top. Serve warm and enjoy!

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Butternut Squash and Mushroom Gratin

Butternut Squash and Mushroom Gratin is a delicious and comforting dish that layers tender butternut squash with earthy mushrooms and a creamy sauce, topped with a crispy golden layer of cheese. This gratin is perfect as a side dish for holiday gatherings or a hearty vegetarian main course.

Ingredients	Quantity
Butternut squash, peeled and sliced	4 cups
Mushrooms, sliced	2 cups
Heavy cream	1 cup
Gruyère cheese, shredded	1 cup
Parmesan cheese, grated	½ cup
Garlic, minced	2 cloves
Thyme, fresh or dried	1 teaspoon
Salt	1 teaspoon
Black pepper	½ teaspoon
Olive oil	1 tablespoon
Breadcrumbs	½ cup

Cooking Instructions:

Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat and sauté mushrooms and garlic until tender.
In a greased baking dish, layer slices of butternut squash followed by the sautéed mushrooms. Sprinkle with thyme, salt, and pepper.
In a bowl, combine heavy cream and half of the Gruyère cheese; pour over the layered squash and mushrooms.
Top with remaining Gruyère, Parmesan cheese, and breadcrumbs.
Bake for 30-35 minutes, until the squash is tender and the top is golden brown. Serve warm and enjoy!

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Spicy Butternut Squash and Black Bean Casserole

Spicy Butternut Squash and Black Bean Casserole is a vibrant, hearty dish that combines the sweetness of roasted butternut squash with the protein-packed goodness of black beans, all elevated by a kick of spice. It’s perfect for a cozy family dinner or as a festive addition to a potluck, delivering a flavorful punch that is both nutritious and filling.

Ingredients	Quantity
Butternut squash, peeled and cubed	4 cups
Black beans, drained and rinsed	2 cans (15 oz each)
Onion, diced	1 medium
Garlic, minced	3 cloves
Bell pepper, diced	1 medium
Olive oil	2 tablespoons
Cumin	1 teaspoon
Chili powder	1 teaspoon
Salt	1 teaspoon
Black pepper	½ teaspoon
Corn tortillas, cut into strips	8-10
Shredded cheese (cheddar or Monterey Jack)	1 cup
Fresh cilantro, chopped	¼ cup (for garnish)

Cooking Instructions:

Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened.
Stir in the butternut squash, black beans, cumin, chili powder, salt, and black pepper. Cook for about 5 minutes until the squash begins to soften.
In a greased baking dish, layer half of the corn tortilla strips followed by the butternut squash mixture. Top with half of the cheese and then repeat the layers.
Bake for 25-30 minutes, until the cheese is bubbly and the casserole is heated through. Garnish with fresh cilantro before serving. Enjoy!

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Maple Glazed Butternut Squash and Apple Bake

Maple Glazed Butternut Squash and Apple Bake is a delightful, sweet casserole that brings together the earthy flavor of roasted butternut squash and the crisp, tart sweetness of apples. Perfect as a side dish for holiday gatherings or a comforting addition to a fall dinner, this recipe showcases the warm flavors of maple syrup and cinnamon, making it a crowd-pleaser that’s both simple and elegant.

Ingredients	Quantity
Butternut squash, peeled and cubed	4 cups
Apples, peeled and sliced	2 large
Maple syrup	½ cup
Olive oil	2 tablespoons
Cinnamon	1 teaspoon
Nutmeg	½ teaspoon
Salt	¼ teaspoon
Black pepper	¼ teaspoon
Chopped pecans (optional)	½ cup

Cooking Instructions:

Preheat the oven to 375°F (190°C).
In a large mixing bowl, toss the butternut squash and apple slices with olive oil, maple syrup, cinnamon, nutmeg, salt, and black pepper until evenly coated.
Transfer the mixture to a greased baking dish and spread it out in an even layer.
Bake for 30-35 minutes, or until the squash is tender and the apples are soft and caramelized. Stir halfway through for even cooking.
If using, sprinkle chopped pecans on top during the last 10 minutes of baking. Serve warm and enjoy!

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Butternut Squash and Sausage Stuffing Casserole

Butternut Squash and Sausage Stuffing Casserole is a savory and hearty dish that’s perfect for a comforting meal or a festive gathering. Combining the sweetness of roasted butternut squash with the rich flavors of sausage and aromatic herbs, this casserole is guaranteed to satisfy everyone at the table. It’s a wonderful way to enjoy the seasonal produce while also providing a delicious, filling option for any occasion.

Ingredients	Quantity
Butternut squash, peeled and cubed	4 cups
Italian sausage, casing removed	1 pound
Onion, diced	1 medium
Celery, diced	2 stalks
Garlic, minced	2 cloves
Chicken broth	2 cups
Dried bread cubes	4 cups
Fresh sage, chopped	1 tablespoon
Fresh thyme, chopped	1 tablespoon
Olive oil	2 tablespoons
Salt	1 teaspoon
Black pepper	½ teaspoon
Grated Parmesan cheese (optional)	½ cup

Cooking Instructions:

Preheat the oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat, then add the sausage, breaking it up until browned.
Add the onion, celery, and garlic; sauté until the vegetables are softened.
In a large bowl, combine the roasted butternut squash, sausage mixture, chicken broth, dried bread cubes, sage, thyme, salt, and pepper. Mix until well combined.
Transfer the mixture into a greased baking dish, pressing down slightly to guarantee even cooking.
Bake for 25-30 minutes, until the top is golden brown and the stuffing is heated through. If using, sprinkle with Parmesan cheese during the last 10 minutes. Serve warm.

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Vegetarian Butternut Squash Lasagna

Vegetarian Butternut Squash Lasagna is a delightful and wholesome dish that layers rich flavors and textures into a satisfying meal. This lasagna features roasted butternut squash, creamy ricotta, colorful spinach, and gooey mozzarella cheese, making it a wonderful option for both vegetarians and anyone looking to indulge in a hearty pasta dish. Perfect for family dinners or potlucks, this lasagna will leave everyone wanting more.

Ingredients	Quantity
Butternut squash, peeled and sliced	2 cups
Lasagna noodles, uncooked	9 sheets
Ricotta cheese	15 oz
Spinach, fresh or frozen	2 cups
Mozzarella cheese, shredded	2 cups
Parmesan cheese, grated	½ cup
Egg	1 large
Olive oil	1 tablespoon
Garlic, minced	2 cloves
Salt	1 teaspoon
Black pepper	½ teaspoon
Nutmeg	¼ teaspoon

Cooking Instructions:

Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant. Add the butternut squash and cook until slightly tender.
In a bowl, mix ricotta cheese, egg, salt, pepper, and nutmeg until well combined.
In a 9×13 baking dish, layer 3 lasagna noodles, half of the ricotta mixture, half of the spinach, half of the butternut squash, and a third of the mozzarella cheese.
Repeat the layers and finish with the remaining noodles topped with the remaining mozzarella and Parmesan cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden. Let it cool slightly before serving.

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Savory Butternut Squash and Potato Bake

Savory Butternut Squash and Potato Bake is a warm and comforting dish that highlights the sweet, nutty flavors of roasted butternut squash combined with hearty potatoes. This casserole is layered with cheese, herbs, and spices, making it a perfect side dish for any meal or a standalone vegetarian option that is both filling and satisfying.

Ingredients	Quantity
Butternut squash, peeled and diced	2 cups
Potatoes, peeled and diced	2 cups
Onion, chopped	1 medium
Garlic, minced	2 cloves
Olive oil	2 tablespoons
Vegetable broth	1 cup
Thyme, dried	1 teaspoon
Salt	1 teaspoon
Black pepper	½ teaspoon
Cheddar cheese, shredded	1 cup
Parmesan cheese, grated	½ cup

Cooking Instructions:

Preheat the oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until softened.
Add butternut squash and potatoes to the skillet, season with thyme, salt, and pepper, and stir to combine.
Pour in vegetable broth and bring to a simmer, cooking for about 5 minutes.
Transfer the mixture to a greased baking dish and sprinkle cheddar cheese evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the cheese is bubbly and golden. Let cool for a few minutes before serving.

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Sweet Potato and Butternut Squash Casserole

Sweet Potato and Butternut Squash Casserole is a delightful dish that combines the rich sweetness of sweet potatoes with the earthy flavors of roasted butternut squash. This comforting casserole is perfect for fall and winter gatherings, offering a warm, creamy texture topped with a crunchy pecan and brown sugar streusel for an added touch of sweetness and crunch. It makes for a wonderful side dish or a light vegetarian main course.

Ingredients	Quantity
Sweet potatoes, peeled and diced	2 cups
Butternut squash, peeled and diced	2 cups
Maple syrup	¼ cup
Heavy cream	½ cup
Cinnamon	1 teaspoon
Nutmeg	½ teaspoon
Salt	½ teaspoon
Black pepper	¼ teaspoon
Eggs	2 large
Pecan halves	1 cup
Brown sugar	½ cup
Butter, melted	¼ cup

Cooking Instructions:

Preheat the oven to 350°F (175°C) and grease a baking dish.
In a large bowl, combine sweet potatoes and butternut squash; mash together until smooth.
Stir in maple syrup, heavy cream, cinnamon, nutmeg, salt, pepper, and beaten eggs until well combined.
Pour the mixture into the prepared baking dish and spread evenly.
In a separate bowl, mix pecans, brown sugar, and melted butter to create the topping.
Sprinkle the pecan mixture over the top of the casserole.
Bake for 30-35 minutes, or until the casserole is set and the topping is golden brown. Let cool for a few minutes before serving.