The smell of roasted squash, cinnamon, and melting cheese gets me every time. Instant fall. This butternut squash casserole is making waves again on Pinterest because it’s just so dang comforting – and yes, totally holiday table selfie-worthy.
This cozy dish mixes roasted squash with a creamy, cheesy base and a crunchy topping that’s impossible to resist. It’s like your grandma’s version, but faster and lighter. Think healthy butternut squash meets classic comfort food. Full details in the blog!
I first made this while wrangling hungry kids and half a bag of pecans. Chaos, of course. But the whole family wiped the pan clean. I’ve tested it five ways since, and trust me – you’ll love the secret that makes the top golden and crisp.
This Easy Butternut Squash Casserole is a healthy butternut squash dish perfect for fall casseroles. It’s a cheesy butternut squash and vegetarian casserole that makes a comforting holiday side dish with roasted butternut squash and gluten free casserole options.
Ingredients
Scale
2 Tablespoons olive oil or avocado oil
8 ounces baby bella or cremini mushrooms (finely chopped)
4 teaspoons minced garlic
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon fine sea salt
1 teaspoon onion powder
1 teaspoon tamari sauce or soy sauce
2 cups low-sodium vegetable or chicken broth
2 tablespoons cornstarch
12 ounces fresh green beans (chopped into 1 1/2” wide pieces heaping 2 1/2 cups once chopped)
1 cup peeled and chopped carrot (approx. 2–3 medium carrots)
1 cup frozen corn
1 (15-ounce) can cannellini beans (rinsed and drained)
1/2 cup plain Greek yogurt
1 cup shredded mozzarella cheese (divided)
32 whole-wheat crackers (crumbled about 1 to 1 1/4 cups)
1 Tablespoon olive oil or avocado oil
Fresh rosemary leaves (optional for garnish)
Instructions
Preheat the oven to 350°F and grease a 8” x 18” casserole dish with cooking spray.
Fill a medium-large pot halfway with water and bring to a boil. Add the green beans and carrots, boiling for 3 minutes. Add the frozen corn and boil for 2 more minutes.
Drain all the cooked veggies and set aside in the strainer for later.
In the now-empty pot, add 1 tablespoon of oil and mushrooms, and cook over medium heat for 8 minutes until they begin to soften.
Add all the remaining gravy ingredients to the pot and whisk until it begins to simmer and thicken, about 3-5 minutes. Turn off the heat.
Mix in the strained veggies from earlier, canned beans, greek yogurt and ½ cup cheese.
Spread the casserole mixture into the prepared pan.
In a medium bowl, mix together the crackers, 1 tablespoon oil and remaining ½ cup cheese. Sprinkle over the top of the casserole.
Bake for 25 minutes.
Let cool for 10 minutes and serve.
Notes
The cooked veggies do have a nice bite to them (they’re softened but not soft), so if you prefer the veggies to be super soft in the casserole, boil them (the carrots and green beans) for 8-10 minutes instead! For crisp tops, broil 2–3 minutes at the end
Prep Time:15 minutes
Cook Time:40 minutes
Category:Side Dish
Method:Baked
Cuisine:American
Nutrition
Calories:232 kcal
Sugar:4 g
Sodium:590 mg
Fat:11 g
Saturated Fat:3 g
Unsaturated Fat:2 g + 5 g
Trans Fat:0.04 g
Carbohydrates:28 g
Fiber:4 g
Protein:9 g
Cholesterol:10 mg
Why This Recipe Fits a Healthy Routine
This butternut squash casserole is a standout because it effortlessly meets healthy eating goals without compromising on flavor. Packed with fresh vegetables, creamy Greek yogurt, and a touch of mozzarella, it’s a dish you can confidently serve and enjoy. It offers comfort and richness through wholesome ingredients, making it an ideal choice for anyone seeking cozy fall casserole recipes with a nutritious advantage.
The addition of cannellini beans and Greek yogurt ensures this dish is naturally high in fiber, rich in essential vitamins, and a great source of protein. If you’re looking for a healthier option during the holidays or simply a delightful vegetarian meal, this butternut squash casserole is a recipe you won’t want to miss!
Key Ingredients & Nutrition Benefits
Each component in this casserole plays a vital role, contributing both delicious taste and significant nutritional value:
Butternut Squash: The cornerstone of the dish, roasted to enhance its natural sweetness. It’s abundant in vitamin A, antioxidants, and dietary fiber, providing that essential comforting, nostalgic flavor.
Cannellini Beans: These tender white beans are a fantastic source of plant-based protein and fiber, adding substantial body to the casserole. They make it hearty and satisfying for vegetarians and meat-eaters alike.
Greek Yogurt: A creamy and wholesome alternative to heavier creams, it introduces a pleasant tangy note while keeping the dish light and rich in protein.
Whole Wheat Crackers: Crumbled and baked, these provide a delightful crunchy texture to the topping. They serve as a higher-fiber choice compared to traditional breadcrumbs.
Mozzarella Cheese: A modest amount of mozzarella creates an irresistible, melty, golden crust. It’s just enough to add that classic cheesy appeal everyone loves.
Quick Steps to Make This Comfort Food Casserole
Crafting this vegetarian casserole is simpler than it appears! Even on busy days, these clear steps will guide you to a perfectly baked dish:
Preheat and Prep: Begin by preheating your oven to the specified temperature and lightly greasing your casserole dish. In parallel, boil diced butternut squash, green beans, and chopped carrots for about 5 minutes, or until they are just tender-crisp.
Prepare the Savory Base: Sauté your mushrooms until softened, then stir in minced garlic, fresh herbs (like sage or thyme), and tamari sauce for a rich, umami depth. Whisk in cornstarch and broth, simmering until the mixture thickens to a smooth, flavorful consistency.
Assemble the Casserole Base: In a large bowl, combine the strained vegetables, cannellini beans, Greek yogurt, and half of the shredded mozzarella. Gently mix, then spread the mixture evenly into your prepared casserole dish.
Add the Crunchy Topping: In a separate bowl, mix the crushed crackers with olive oil and the remaining cheese. Sprinkle this mixture generously over the vegetable basethis is key for achieving that satisfying crispy finish after baking!
Bake and Serve: Place the casserole in your preheated oven and bake for approximately 25 minutes, or until the topping is golden brown and the filling is bubbling. Let it cool slightly before portioning and enjoying this delicious meal.
Step
Time
Boil veggies
5 minutes
Make gravy
8 minutes
Assemble casserole
10 minutes
Bake
25 minutes
Swaps & Meal Prep
This easy butternut squash casserole is incredibly adaptable, allowing you to customize it based on your preferences or what you have on hand:
For a Gluten-Free Casserole: Easily swap the whole wheat crackers for certified gluten-free breadcrumbs or crushed gluten-free rice crackers.
Cheese Alternatives: No mozzarella? No problem! Sharp cheddar, creamy Gruyère, or even a mix of Parmesan and Fontina would offer a distinct and delicious flavor profile.
Switch Up the Beans: If cannellini beans aren’t available, chickpeas or great northern beans are excellent substitutes that provide a similar creamy texture and nutritional boost.
Make It Ahead: This casserole is perfect for advance preparation. Assemble the entire dish up to a day beforehand, cover it, and store it in the refrigerator. Bake fresh when you’re ready to serve!
Storage + Expert Tips
Have leftovers? That’s a bonus! This dish stores beautifully, making it an excellent candidate for meal prepping or as a make-ahead holiday side.
Storage Method
How To
Duration
Fridge
Cover tightly or transfer to an airtight container.
3–4 days
Freezer
Store in individual portions in freezer-safe containers.
Up to 3 months
Reheat Smart: To warm leftovers, place them in an oven preheated to 350°F (175°C) for about 15–20 minutes. For individual portions, reheat quickly in the microwave for 1–2 minutes. If the topping loses its crispness, a quick 2–3 minute broil will bring back that satisfying crunch!
This butternut squash casserole offers a wonderful combination of flavor, nutrition, and comforting appeal. Whether it becomes your new favorite fall casserole recipe or a cherished holiday side, it’s sure to be a delightful addition to your table!
Expert Insight: The Science Behind Butternut Squash Casserole
Butternut squash casserole cleverly combines the natural sweetness and smooth texture of roasted squash with a crisp, savory topping, creating a harmonious balance of flavors and textures. The complex carbohydrates and starches in the squash not only contribute to its comforting consistency but also make it a nutrient-dense choice, rich in essential vitamins A and C. This careful interplay of ingredients results in a dish that is both delicious and remarkably wholesome.
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The Trials Behind My Butternut Squash Casserole
Getting this butternut squash casserole right was a slow march of trial and errorburnt edges one week, undercooked squash the next. Each attempt sharpened my instincts, and after quite a few kitchen experiments, I finally nailed a cozy, creamy version that feels just right for family dinners.
FAQs ( Butternut Squash Casserole )
Can I make this casserole ahead of time?
This recipe is perfect for making ahead. Prepare all components, assemble the casserole, and cover it tightly with foil. Refrigerate for up to 24 hours, then bake as directed, adding extra time if cooking from cold. This helps flavors meld while saving time on the day you serve it.
How do I store leftovers properly?
Store any leftovers in an airtight container in the refrigerator. This dish keeps well for 3 to 4 days. When reheating, cover with foil to retain moisture, and heat at 350°F until warmed through. Avoid freezing to maintain the best texture.
Can I make a gluten-free version?
Absolutely! Simply swap any breadcrumbs or flour in the recipe for certified gluten-free alternatives. Make sure all other ingredients are gluten free as well. This adjustment keeps the meal safe for gluten-sensitive guests without sacrificing flavor.
What are good substitutes for cheese in this dish?
If you want to reduce dairy or try a different flavor, nutritional yeast or vegan cheese are great options. They provide a cheesy, savory element without using traditional cheese. Tofu-based spreads or cashew cream can also add creaminess while keeping the casserole vegetarian and satisfying.
How do I prevent the casserole from becoming soggy?
To avoid sogginess, roast the butternut squash until it’s tender but still firm before adding it to the casserole. Avoid over-mixing wet ingredients and bake uncovered for the last 10 minutes to help crisp the top. These steps keep the texture balanced and satisfying.
Can I add protein to make it a main dish?
Yes! Adding cooked chicken, turkey sausage, or even beans can elevate this meal into a hearty main dish. Stir in your choice of protein before baking to keep everything warm and flavorful. This is a great way to customize the recipe for a complete dinner.
Conclusion
This easy butternut squash casserole comes together efficiently and fills your kitchen with the warm, inviting aromas of roasted squash and melting cheese. You’ll savor the harmony of the creamy base perfectly complemented by that golden, crunchy toppingit’s truly comfort in every bite. Whether it’s a casual weekday dinner or a special holiday side, this dish offers a delightful and satisfying experience.
For a unique twist, consider swapping mozzarella for a sharp cheddar or enhancing the topping with toasted nuts for an extra layer of crunch. Leftovers reheat wonderfullysimply pop them in the oven to revitalize that crisp top (a handy tip from my own kitchen experiments!). And for those with gluten sensitivities, a simple switch of crackers ensures this flavorful meal is enjoyable for everyone.
Have you crafted your own version of this healthy butternut squash casserole or a similar family favorite? I’d be thrilled to see your photos or hear your storiesthere’s immense joy in sharing culinary experiences. Don’t forget to save this recipe for those moments when you desire a comforting dish and a happy table.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
