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. This cheesy butternut squash casserole is just soooo cheesy and so good. It is the epitome of comfort food.
What you need to make this recipe
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.
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.
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.
Other recipes that you might like:
- Crockpot Turkey Chili with Butternut Squash
- Easy Butternut Squash Souffle
- How to Make an Acorn Squash in the Crockpot
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.
Stephanie
This looks delicious. Adding this to the meal plan
Amy Gougler
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.
Kale @ steakandkale.com
I love butternut squash!
Garlic and onions, too? You have yourself a winner to please a crowd! 🙂
Adriane Thompson
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!
Ariana Dagan
Sounds tasty, will definitely try this next week! Thanks for sharing!
Beth
Pinned! You said cheesy and squash casserole. I’m here for it!
Sarah
This sounds divine! My sister loves butternut squash — I’ll have to share the recipe with her!