Everyone’s favourite fall vegetable, butternut squash, is baked to perfection in a creamy, cheesy casserole. Butternut Squash Casserole is my new favourite comfort food!
What can be better than a cheese-loaded, cream-laden, home-style, rustic casserole? Nothing! And this Butternut Squash Casserole is out to prove it!
Casseroles are a great way to impart flavour into root vegetables. This particular casserole is not limited to just butternut squash. You can skip the squash and use pumpkin instead, or even potato. That’s one of the cool things about root vegetables. In most cases, due to the texture and starch level, one root vegetable cooks much the same as the next.
For this particular recipe, I’m using butternut squash for two reasons. The first reason is simple and brazen – I love it! The second reason is because casseroles and fall go hand in hand. And when it comes to fall, no vegetable screams fall like a butternut squash. Ok, maybe turnips will scream, but not as loudly!
Casseroles are the ultimate mom food. Don’t you think? I bet everyone’s mom looks forward to throwing all of the ingredients for dinner into a casserole dish, tossing it in the oven and forgetting about it. That’s the thing about casseroles, you know; you don’t have to babysit them. I know my mom loved to make casseroles even when she wasn’t working. She had better things to do with her time.
She never once made a casserole with butternut squash, and you can forget about pumpkin. We weren’t even permitted to carve those! You see, she was too concerned with things making a mess rather than encouraging our creativity. Ha! I’m surprised my creative side wasn’t damaged completely!
Casseroles for mom were the meat and potato kind. There were really two kinds of casseroles she used to make. One of those was scalloped potatoes. Now, I know that some of you think that scalloped potatoes is not a casserole, but if you deconstruct the dish, it’s a casserole at heart.
My mom used to make a casserole that to this day is my favourite. It was a ground beef casserole. She would dice potatoes and add them to cooked ground beef, along with chopped onions, diced turnip and carrots, and seasonings. Next, she would pour over canned cream of mushroom soup and some milk. That whole thing would be baked until the veggies were fork tender. It was always so delicious!
As a food blogger, and as someone who loves to cook and bake, there are times when I too like to take the easy route and let the oven do the work for me. I love a good casserole. This Butternut Squash Casserole is one such casserole. But, casseroles need flavour. And this one has SO much flavour – in addition to the squash, you’ve got the feta, heavy cream, garlic, onion, and dried herbs.
If you like a good casserole as much as I do, you should try my Leftover Turkey Casserole with Biscuits, or my Corn and Broccoli Brown Rice Casserole, and lastly, my Make Ahead Creamy Vegetable Casserole – my personal favourite!
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Butternut Squash Casserole
- 2 whole butternut squash, peeled and cubed (about 7-8 cups)
- 1 cup onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 cup heavy cream, 35%
- 1 cup feta, cumbled
- 1/4 cup parsley, chopped, for garnish, optional
- Preheat oven to 400 degrees.
- Add all of the ingredients into a large mixing bowl and toss well to combine.
- Pour the mixture into an casserole dish. Arrange the squash so that the top of the casserole is even.
- Bake for 45 minutes or until squash is fork-tender.
- Top with parsley and serve immediately.
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Recipe inspired by: www.closetcooking.com