Creamy Dreamy Butternut Squash Casserole: A Comfort Food Classic

Butternut squash casserole is the epitome of autumn comfort food. Its creamy texture, subtly sweet flavor, and warm spices make it a welcome addition to any holiday table or a comforting weeknight meal. This recipe elevates the classic with a rich, velvety sauce and a delightful crispy topping, creating a dish that’s both elegant and satisfying.

## Why You’ll Love This Recipe

* **Creamy & Dreamy Texture:** The butternut squash is blended into a luscious puree, creating a smooth and decadent base for the casserole.
* **Perfectly Balanced Flavors:** The sweetness of the squash is complemented by savory spices and a hint of warmth, making it a truly irresistible dish.
* **Crispy Topping:** A buttery breadcrumb topping adds a delightful crunch that contrasts beautifully with the creamy squash.
* **Make-Ahead Friendly:** You can prepare the casserole in advance and bake it just before serving, making it perfect for holiday gatherings.
* **Versatile:** Easily adaptable to accommodate dietary restrictions or preferences. Swap ingredients to make it vegan, gluten-free, or lower in calories.

## Ingredients You’ll Need

### For the Butternut Squash Puree:

* **Butternut Squash:** 2 medium butternut squash (about 4-5 pounds total), halved lengthwise and seeded
* **Olive Oil:** 2 tablespoons, for roasting the squash
* **Salt & Pepper:** To taste

### For the Creamy Sauce:

* **Butter:** 4 tablespoons
* **Onion:** 1 medium, chopped
* **Garlic:** 2 cloves, minced
* **All-Purpose Flour:** 3 tablespoons
* **Milk:** 2 cups (whole milk or half-and-half for extra richness)
* **Chicken or Vegetable Broth:** 1 cup
* **Nutmeg:** 1/4 teaspoon, freshly grated is best
* **Cinnamon:** 1/4 teaspoon
* **Sage:** 1/4 teaspoon, dried or 1 teaspoon fresh, chopped
* **Salt & Pepper:** To taste
* **Grated Parmesan Cheese:** 1/2 cup (optional, but adds a nice savory note)

### For the Crispy Topping:

* **Breadcrumbs:** 1 cup (panko or regular)
* **Melted Butter:** 4 tablespoons
* **Chopped Pecans or Walnuts:** 1/2 cup (optional, for added texture and flavor)
* **Dried Thyme:** 1/2 teaspoon (optional)

## Equipment You’ll Need

* **Baking Sheet:** For roasting the squash
* **Large Pot or Dutch Oven:** For making the sauce
* **Blender or Food Processor:** For pureeing the squash
* **9×13 Inch Baking Dish:** For assembling the casserole

## Step-by-Step Instructions

### Part 1: Roasting the Butternut Squash

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare the Squash:** Halve the butternut squash lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, and season generously with salt and pepper.
3. **Roast the Squash:** Place the squash cut-side up on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until the squash is fork-tender. The exact roasting time will depend on the size of your squash. You should be able to easily pierce the flesh with a fork.
4. **Cool Slightly:** Let the squash cool slightly before handling. This will make it easier to scoop out the flesh.
5. **Scoop out the Flesh:** Once the squash is cool enough to handle, scoop out the flesh and discard the skin. You should have about 4-5 cups of cooked squash.

### Part 2: Making the Creamy Sauce

1. **Melt the Butter:** In a large pot or Dutch oven, melt the butter over medium heat.
2. **Sauté the Onion:** Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. **Add the Garlic:** Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. **Make a Roux:** Sprinkle the flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
5. **Whisk in the Liquids:** Gradually whisk in the milk and chicken or vegetable broth, making sure to break up any lumps of flour. Continue whisking until the sauce is smooth.
6. **Simmer the Sauce:** Bring the sauce to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. The sauce should be thick enough to coat the back of a spoon.
7. **Add the Spices:** Stir in the nutmeg, cinnamon, sage, salt, and pepper. Taste and adjust the seasoning as needed. Don’t be afraid to add a little extra salt or pepper to enhance the flavors.
8. **Add Parmesan Cheese (Optional):** If using, stir in the grated Parmesan cheese until melted and smooth.

### Part 3: Assembling the Casserole

1. **Puree the Squash:** Place the cooked butternut squash in a blender or food processor and puree until smooth. You may need to add a tablespoon or two of milk or broth to help it blend easily.
2. **Combine Squash and Sauce:** Pour the pureed squash into the pot with the creamy sauce. Stir well to combine.
3. **Pour into Baking Dish:** Pour the butternut squash mixture into a greased 9×13 inch baking dish.

### Part 4: Making the Crispy Topping

1. **Combine Ingredients:** In a small bowl, combine the breadcrumbs, melted butter, chopped pecans or walnuts (if using), and dried thyme (if using). Mix well until the breadcrumbs are evenly coated with butter.
2. **Sprinkle over Casserole:** Sprinkle the breadcrumb mixture evenly over the butternut squash casserole.

### Part 5: Baking the Casserole

1. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly. If the topping starts to brown too quickly, you can tent the casserole with aluminum foil.
2. **Let Rest:** Let the casserole rest for 5-10 minutes before serving. This will allow the sauce to thicken slightly.

## Tips for Success

* **Roast, Don’t Boil:** Roasting the butternut squash intensifies its flavor and creates a sweeter, more caramelized result compared to boiling. Roasting also prevents the squash from becoming waterlogged.
* **Freshly Grated Nutmeg:** Freshly grated nutmeg makes a huge difference in flavor. If possible, use a microplane to grate the nutmeg just before adding it to the sauce.
* **Adjust the Seasoning:** Taste the sauce frequently and adjust the seasoning to your liking. Don’t be afraid to add a little extra salt, pepper, or spices to enhance the flavors.
* **Don’t Overbake:** Overbaking the casserole can result in a dry and curdled sauce. Bake just until the topping is golden brown and the casserole is bubbly.
* **Make Ahead:** You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the topping just before baking. This is especially helpful for holiday gatherings.

## Variations & Substitutions

* **Vegan:** Use plant-based milk (such as almond, soy, or oat milk) and vegetable broth. Substitute the butter with vegan butter or olive oil. Omit the Parmesan cheese or use a vegan Parmesan alternative.
* **Gluten-Free:** Use gluten-free breadcrumbs for the topping. Ensure the flour used in the sauce is a gluten-free blend. Cornstarch can also be used to thicken the sauce as a gluten-free alternative.
* **Lower Calorie:** Use skim milk or unsweetened almond milk instead of whole milk or half-and-half. Reduce the amount of butter used in the sauce and topping. Consider using a lighter breadcrumb topping, such as crushed rice cakes or almond flour.
* **Add Protein:** Add cooked sausage, ground beef, or shredded chicken to the casserole for a heartier meal. Cook the protein separately and then stir it into the squash mixture before baking.
* **Different Vegetables:** Add other roasted vegetables to the casserole, such as Brussels sprouts, carrots, or sweet potatoes. Roasting them alongside the butternut squash will save time and add depth of flavor.
* **Cheese Variations:** Experiment with different cheeses in the sauce or as a topping. Gruyere, fontina, or cheddar cheese would all be delicious additions.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a little heat.

## Serving Suggestions

* **Holiday Table:** Butternut squash casserole is a classic side dish for Thanksgiving, Christmas, or Easter. It pairs well with turkey, ham, or roast beef.
* **Weeknight Meal:** Serve it as a side dish with roasted chicken, pork chops, or fish.
* **Vegetarian Main Course:** Add some cooked lentils or chickpeas to the casserole to make it a satisfying vegetarian main course.
* **Garnish:** Garnish the casserole with fresh herbs, such as sage, thyme, or parsley. A sprinkle of toasted pecans or walnuts also adds a nice touch.

## Storage & Reheating

* **Storage:** Store leftover butternut squash casserole in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the casserole in the oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but the topping may become soggy.
* **Freezing:** Butternut squash casserole can be frozen for up to 2-3 months. Let the casserole cool completely before freezing. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw the casserole in the refrigerator overnight before reheating.

## Nutrition Information (approximate)

* Calories: Approximately 300-400 per serving (depending on ingredients and portion size)
* Fat: 15-25 grams
* Carbohydrates: 30-40 grams
* Protein: 5-10 grams

*Note: This is an estimate and can vary based on specific ingredient choices and portion sizes. For a more accurate calculation, use a nutrition tracking app or website.*

Enjoy this delightful Creamy Butternut Squash Casserole! It’s a guaranteed crowd-pleaser and a perfect way to celebrate the flavors of autumn.