Butternut Squash Casserole with Savory Crumble Topping Recipe

Introduction

This Butternut Squash Casserole is a comforting and flavorful dish perfect for fall or any time you crave a hearty vegetable bake. Creamy, spiced squash is topped with a crunchy, buttery crumble for a perfect contrast of textures. It’s an easy recipe that makes a great side or even a main course.

Ingredients

• 2 medium butternut squash (about 2-2.5 lbs total), peeled, seeded, and cubed
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 cup vegetable broth (or chicken broth)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley, for garnish
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup rolled oats
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Step 1: Peel, seed, and cube the butternut squash into 1-inch pieces.
2. Step 2: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook until fragrant, about 1 minute.
3. Step 3: Stir in the cubed squash, dried thyme, dried sage, ground nutmeg, salt, and pepper. Cook, stirring occasionally, until the squash is slightly softened, about 10-12 minutes.
4. Step 4: Pour in the vegetable or chicken broth and bring to a simmer. Reduce heat to low, cover, and cook until the squash is tender, about 10-15 minutes.
5. Step 5: Remove from heat and stir in heavy cream and grated Parmesan cheese until well combined.
6. Step 6: Preheat the oven to 375°F (190°C). In a medium bowl, whisk together flour, brown sugar, rolled oats, cinnamon, and ginger. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in chopped nuts if using.
7. Step 7: Pour the butternut squash mixture into a greased 9×13 inch baking dish. Sprinkle the crumble topping evenly over the squash.
8. Step 8: Bake for 25-30 minutes until the topping is golden brown and the squash mixture is bubbly. If the topping browns too quickly, loosely cover the casserole with foil for the last 10 minutes of baking.
9. Step 9: Let the casserole rest for 10 minutes before serving. Garnish with chopped fresh parsley. Serve warm.

Tips & Variations

• For a vegan version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast or vegan cheese.
• Try adding a pinch of cayenne pepper to the crumble for a subtle spicy kick.
• Use pecans or walnuts for extra crunch in the topping, or omit nuts for a nut-free version.
• Add cooked sausage or bacon to the squash mixture for a meaty variation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the topping crisp, or microwave individual portions for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash can be used. Thaw it first and drain any excess moisture before cooking to avoid a watery casserole.

Can I prepare this casserole in advance?

Absolutely. You can assemble the casserole up to a day ahead, cover it tightly, and refrigerate. Bake it just before serving, adding a few extra minutes to the baking time if chilled.