The perfect side dish for fall meals for holiday gatherings! This savory butternut squash casserole is easy to make and delicious to eat!
I’ve never been a fan of sweet potato casseroles with the marshmallow or brown sugar toppings, preferring instead more savory side dishes. For years I’ve been making a savory butternut squash dish I found online that is all about garlic and herbs. To take it up a notch, I decided to go for a more casserole style dish that combined those flavors along with a creamy sauce and a crunchy topping, because how can you ever go wrong with crunchy toppings?! This Savory Butternut Squash Casserole is simple to make using precut squash and the perfect compliment to fall themed main dish meals.
What is the easiest way to cut a butternut squash?
Buy it precut!
Seriously, I find butternut squash tricky and time-consuming to cut or cube. As much as I love it I won’t make it often because of how difficult it is to prepare. You have to peel, remove seed and dice and it’s just really no easy task.
Thankfully, you can generally find ready-to-cook butternut squash at most any grocery store. I found this large 2 pound package at Costco and I can generally find 12oz packages at other regular grocery stores.
How to make this butternut squash casserole savory..
It comes down to two main things…
- the sauce
- the topping
Let’s talk about the sauce. Yes, it has heavy cream in order to be rich and creamy. But to take it that extra step to savory, it also has chicken broth. Along with some parmesan cheese and spices, it creates the prefect savory, creamy and flavorful sauce to turn regular butternut squash into a casserole.
Thankfully, since we are starting with pre-cubed butternut squash, the casserole comes together in only minutes. You can assemble it a day or two in advance and pop in the oven when ready to bake.
Two pounds of butternut squash will cook down a bit, so you’ll want to use a smaller 2 quart casserole dish for this.
And while I could pretty much just dig into a bowl of this for my dinner on it’s own, I’m sure you might want to know what goes with it so that you can serve up more than just a casserole for your dinner…
- perfect with your Thanksgiving turkey dinner
- amazing with turkey meatloaf
- and awesome with crispy chicken thighs
Savory Butternut Squash Casserole
- 2 pounds cubed butternut squash
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons cornstarch mixed with an equal amount of water
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 cup shredded parmesan
- 2 oz crushed potato chips
- Preheat oven to 400 degrees
- Whisk together broth, cream, cornstarch slurry and seasonings
- Spray a 2 quart casserole dish with non-stick spray
- Add cubed squash
- Pour sauce over top
- Bake for 25-30 minutes until squash start to become tender
- Add crushed chips and bake 10-15 minutes until squash is completely tender and chips have lightly browned on top
- Let rest 10 minutes before serving