Go Back
+ servings
savory butternut squash casserole in a red casserole dish with a fall napkin and topped with parsley
Print Add to Collection

Savory Butternut Squash Casserole

With a few time-saving tricks, you can have this savory butternut squash casserole with less then 10 minutes of hand-on time required. No pre-cooking or chopping and can be assembled 2 days in advance.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 163kcal


  • 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


Casserole can be assembled and stored covered tightly in fridge up to two days prior to baking.  Be sure to bring to room temp before adding to oven.
Use a 2 quart casserole dish, any shape is fine.
Spray dish well with non-stick spray.
Use kettle style chips for the best topping.  Plain is fine, or try out a flavor like rosemary and olive oil.
Swap out thyme for other favorite savory dried herb to customize this dish for your taste.
Garnish with fresh herbs like chopped parsley before serving, if desired.


Calories: 163kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 294mg | Potassium: 543mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12297IU | Vitamin C: 26mg | Calcium: 103mg | Iron: 1mg