Best 2 Cheesy Butternut Squash Casserole Recipes

If you're looking for a warm, comforting, and delicious side dish, cheesy butternut squash casserole is the perfect choice. This delectable dish combines the natural sweetness of butternut squash with a creamy, cheesy sauce and a crunchy, buttery topping. Whether you're serving it at a holiday gathering or a casual weeknight dinner, this easy-to-make casserole is sure to be a hit with family and friends alike. So grab your ingredients and let's get started!

Here are our top 2 tried and tested recipes!

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE

25-Minute Cheesy Sausage and Butternut Squash Casserole image

This weeknight casserole is cheesy and satisfying like lasagna--your family will be so impressed!--but takes a quarter of the time. Frozen butternut squash and ready-made polenta are great time-savers.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
1 medium red onion
1 pound spicy Italian sausage, casings removed
10 ounces frozen diced butternut squash (about 1 1/2 cups)
One 15-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
One 16-ounce tube ready-made polenta
1 tablespoon unsalted butter, cut into small pieces, plus more for greasing the dish
5 ounces fontina cheese, thinly sliced (1 1/4 cups)
1 ounce grated Parmesan (about 1/4 cup)
5 ounces baby spinach (about 6 cups)
2 teaspoons balsamic vinegar

Steps:

Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

CHEESY BUTTERNUT SQUASH CASSEROLE

Cheesy Butternut Squash Casserole image

Easy recipe that tastes great around Thanksgiving time....or year round if you don't mind frozen squash.

Provided by Samir and Anita

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) box Stove Top stuffing mix
1 large butternut squash (1 family size frozen squash if fresh is not available)
1 large onion (chopped)
1 (8 ounce) can cream of mushroom soup
1 chicken bouillon cube
16 ounces sour cream
2 cups cheddar cheese (Add according to taste)
4 ounces breadcrumbs (seasoned or unseasoned)
2 -3 tablespoons jalapenos (diced)

Steps:

Cut fresh squash into chunks.
Put squash in boiling water. Add salt and pepper to water (add accordingly). Boil for 10-12 minutes.
Preheat oven 350 degrees.
In a large mixing bowl, add stuffing, onions, cream of mushroom, sour cream, jalepenos. In a small bowl, mix 1 bouillon cube with enough water that it dissolves well. Add bouillon mixture to the other ingredients. Finally, add the cheese by the handful. Make sure the mixture blends smoothly.
Smash up the squash and drain most of the juices that are released from the squash. Add to other ingredients and mix.
Pour mixture into a large pre-greased (spray with cooking spray) baking tray and spread evenly.
Pour enough breadcrumbs to cover entire mixture.
Put in oven for 25 minutes. All cheese should be melted.
Enjoy!

Nutrition Facts : Calories 690.1, Fat 34.1, SaturatedFat 19.5, Cholesterol 75.1, Sodium 1393.3, Carbohydrate 78.1, Fiber 7, Sugar 11.4, Protein 21.8

Tips:

Choose butternut squash that is firm and heavy for its size, with a deep orange color.
To easily peel the butternut squash, use a vegetable peeler or a sharp knife to cut off the skin.
You can use a food processor or a grater to shred the butternut squash.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs that you would use fresh.
Serve the cheesy butternut squash casserole immediately, or let it cool and reheat it later.

Conclusion:

This cheesy butternut squash casserole is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The butternut squash is roasted until tender and then combined with a creamy cheese sauce, bread crumbs, and herbs. The casserole is then baked until golden brown and bubbly. You can serve it as a main course or a side dish.

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