Meet your new favorite savory butternut squash dish! This cheesy butternut squash casserole is loaded with tons of flavor and cheesy goodness.
I love fall! It is seriously my favorite season. I love the cool, crisp weather and the beautiful leaves that are changing colors. I also love all the flavors of fall whether it is apple, pumpkin, or butternut squash! Butternut squash is one of the best things about fall.
I love to make this casserole with a garlic brown sugar whole chicken in the crockpot. This cheesy butternut squash casserole is also a fantastic side dish to bring to your Thanksgiving or Christmas celebration.
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⭐ Why you’ll love this recipe.
This cheesy butternut squash casserole is just soooo cheesy and so good. It is a great savory alternative to sweet butternut squash recipes.
🧀 Ingredients needed
For this cheesy butternut squash casserole, you’ll need:
- Butternut squash: You’ll need a fresh butternut squash that’s about two pounds.
- White onion: You’ll need a small white onion, finely chopped.
- Olive oil: To cook the onion in.
- Minced garlic: To season the casserole with.
- Eggs and sour cream: The base of the casserole.
- Grated Parmesan cheese and shredded mozzarella cheese: To top the casserole with.
- Salt and pepper: I recommend doing salt and pepper to taste.
👩🏻🍳 What dish do you need to make this recipe?
For this recipe you’ll need a large casserole dish or another oven safe dish such as a Pyrex pan.
🥣 How to make this recipe
To make this cheesy butternut squash casserole begin by preheating your oven to 400 degrees and then spray a casserole dish with non-stick spray. Clean your butternut squash well and slice it in half, length wise. Cook for about 30 to 40 minutes or until tender (it will cook more in the casserole, don’t worry if it is not all the way cooked).
Set your butternut squash aside to cool. While your butternut squash is cooling, saute your white onion (finely chopped) in olive oil in a skillet over medium heat. Cook for about ten minutes or until the onions are softened.
Once the butternut squash is cooled and you can handle it, remove the seeds and skin with a carving knife. Slice the butternut squash into thin strips. Spray your casserole dish with non-stick spray and arrange your squash evenly into two layers.
Add the onions, garlic, salt and pepper to your dish evenly over the butternut squash. In a separate bowl add the two eggs and beat them well, then fold in the sour cream. Pour over the butternut squash strips and then add the Parmesan and mozzarella cheese.
Bake at 400 degrees covered in foil for 20 minutes. Cook uncovered for an additional 10 minutes or until the cheese is thoroughly cooked.
🥗 What goes well with this recipe?
This recipe is actually quite tasty on it’s own. I also love to make this recipe for Thanksgiving or Christmas dinner. It also pairs really nicely with roasted chicken.
📋 Tips and recipe notes
- Make sure your slice your butternut squash thin enough.
- Give yourself plenty of time to make this recipe. You will need to roast the butternut squash slices, let them cool, then assemble and bake the casserole.
Other recipes that you might like:
If you tried this Cheesy Butternut Squash Casserole Recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Cheesy Butternut Squash Casserole Recipe
Equipment
- Casserole dish or Pyrex pan
Ingredients
- 1 butternut squash about 2 pounds
- 1 small white onion finely chopped
- 2 tablespoons minced garlic
- 2 eggs beaten
- 1 ⅓ cups sour cream
- 1 ½ cups grated parmesan cheese
- 2 cups shredded mozarella cheese
- salt and pepper to taste
- 2 tablespoons olive oil for cooking the onion in
Instructions
- Preheat your oven to 400 degrees and then spray a casserole dish with non-stick spray.
- Clean your butternut squash well and slice it in half, length wise. Cook for about 30 to 40 minutes or until tender (it will cook more in the casserole, don't worry if it is not all the way cooked yet).
- While your butternut squash is cooling, saute your white onion (finely chopped) in olive oil in a skillet over medium heat.
- Cook for about ten minutes or until the onions are softened. Once the butternut squash is cooled and you can handle it, remove the seeds and skin with a carving knife. Carefully slice the butternut squash into thin strips.
- Spray your casserole dish with non-stick spray and arrange your squash evenly into two layers.
- Add the onions, garlic, salt and pepper to your dish evenly over the butternut squash. In a separate bowl add the two eggs and beat them well, then fold in the sour cream.
- Pour over the butternut squash strips and then add the Parmesan and mozzarella cheese.
- Bake at 400 degrees covered in foil for 20 minutes.
- Cook uncovered for an additional 10 minutes or until the cheese is thoroughly cooked.
Sarah says
This sounds divine! My sister loves butternut squash — I’ll have to share the recipe with her!
Beth says
Pinned! You said cheesy and squash casserole. I’m here for it!
Ariana Dagan says
Sounds tasty, will definitely try this next week! Thanks for sharing!
Adriane Thompson says
I love butternut squash soup. This looks so easy to make. I love that it doesn’t have a ton of ingredients. I need to save it and make it soon as it’s finally cool here in Arizona!
Kale @ steakandkale.com says
I love butternut squash!
Garlic and onions, too? You have yourself a winner to please a crowd! 🙂
Stephanie says
This looks delicious. Adding this to the meal plan
Amy Gougler says
This sounds (and looks) so delicious! I love butternut squash, so I’m going to have to try it. I hope I can convince my husband it’s delicious too with the cheesy goodness.