Butternut Squash Casserole with Crumble Topping Recipe
This butternut squash casserole is a comforting and flavorful dish perfect for fall and winter. Roasted butternut squash is cooked with aromatic herbs and spices, simmered with broth, cream, and Parmesan cheese, then topped with a crunchy, spiced oat and nut crumble. Baked until bubbly and golden, this casserole makes a delicious side or vegetarian main course that will please any crowd.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Butternut Squash Mixture
- 2 medium butternut squash (about 2–2.5 lbs total), peeled, seeded, and cubed
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 cup vegetable broth (or chicken broth)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley, for garnish
Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Prepare the Butternut Squash: Peel, seed, and cube the butternut squash into 1-inch pieces.
- Sauté the Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant. Add cubed butternut squash along with dried thyme, sage, ground nutmeg, salt, and pepper. Cook, stirring occasionally, until the squash begins to soften, about 10-12 minutes.
- Simmer the Squash: Pour in the vegetable or chicken broth and bring the mixture to a simmer. Reduce heat to low, cover, and cook until the squash is tender, about 10-15 minutes.
- Add Cream and Cheese: Remove the skillet from heat and stir in the heavy cream and grated Parmesan cheese until well combined and creamy.
- Prepare the Crumble Topping: In a medium bowl, whisk together flour, brown sugar, rolled oats, ground cinnamon, and ground ginger. Cut in the cold butter using a pastry blender or your fingertips until mixture resembles coarse crumbs. Stir in chopped nuts if using.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). Pour the butternut squash mixture into a greased 9×13-inch baking dish. Spread the crumble topping evenly over the squash layer.
- Bake: Bake uncovered for 25-30 minutes until the topping is golden brown and the squash mixture is bubbly. If the topping begins to brown too fast, cover loosely with foil for the last 10 minutes of baking.
- Rest and Serve: Allow the casserole to rest for 10 minutes before serving. Garnish with freshly chopped parsley and serve warm.
Notes
- You can substitute chicken broth with vegetable broth to keep it vegetarian.
- Use nuts of your choice or omit them for a nut-free option.
- For a dairy-free version, substitute heavy cream with coconut cream and skip the Parmesan cheese or use a dairy-free alternative.
- This casserole reheats well and can be stored in the refrigerator for up to 3 days.
- Add a pinch of chili flakes to the filling for a subtle spicy kick.
Keywords: butternut squash casserole, fall recipe, vegetarian casserole, autumn side dish, creamy squash bake, oat crumble topping
