Butternut Squash Casserole: A Comforting Recipe

Okay, amigos! Get ready to have your taste buds blown because I’m about to share my latest obsession: Butternut Squash Casserole. This isn’t your grandma’s bland squash dish; this is Cuba Queen’s version, packed with bold flavors and a creamy texture that’ll make you weak in the knees. Forget everything you think you know about squash casseroles – this one is a game-changer.

I knew I had to create the perfect Butternut Squash Casserole when I was craving something comforting yet exciting. I wanted a dish that could be a star on its own or a killer side at any fiesta. After weeks of testing, tweaking, and taste-testing with my familia, I finally nailed it. The key? A secret blend of spices and a technique that ensures every bite is pure magic. I’m so pumped to share this squash casserole recipe with you! Get ready to turn your kitchen into a flavor playground because this Butternut Squash Casserole is about to become your new signature dish.

INGREDIENTS You Need for This:

Here’s what you need to create this flavorful dish:

• 2 medium butternut squash (about 3 pounds total), peeled, seeded, and cubed: Trust me, fresh is best for this Butternut Squash Casserole. But if you’re short on time, frozen works too!
• 1 large onion, chopped: Yellow or white onion, either one brings that savory base we love.
• 4 cloves garlic, minced: Don’t skimp on the garlic! It’s crucial for that Cuba Queen flavor bomb.
• 1 cup vegetable broth: This adds moisture and depth without being too heavy.
• 1 cup heavy cream: This is the secret to the creamy butternut squash casserole texture. Don’t even THINK about using milk!
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty note that complements the squash perfectly.
• 1/4 cup chopped fresh sage: Fresh sage is a must! It brings an earthy, aromatic quality.
• 1 teaspoon ground nutmeg: Nutmeg is a classic pairing with butternut squash for a reason!
• 1/2 teaspoon smoked paprika: This adds a subtle smoky depth that elevates the Butternut Squash Casserole.
• Salt and pepper to taste: Season generously! This is where you make the Butternut Squash Casserole your own.
• 1 cup panko breadcrumbs: For that irresistible crispy topping.
• 1/4 cup melted butter: Because everything is better with butter, especially a Thanksgiving casserole dish.

The secret to an epic Butternut Squash Casserole is using smoked paprika instead of regular paprika. It adds a depth of flavor that will blow your mind! You’ll find the best butternut squash for this easy butternut squash casserole at your local farmer’s market, especially in the fall. Splurge on fresh sage for this one. Trust me, it’s worth it! For a budget-friendly alternative, you can use pre-cut butternut squash, but remember fresh is always best! And always remember to store your butternut squash in a cool, dark place until you’re ready to use it.

STEP-BY-STEP INSTRUCTIONS:

1. First, preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Don’t skip the greasing, amigos! We don’t want any Butternut Squash Casserole sticking to the bottom.
2. In a large pot or Dutch oven, combine the cubed butternut squash, onion, garlic, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is tender. Pro tip for Butternut Squash Casserole perfection: Don’t overcook the squash! You want it tender, not mushy.
3. Drain the squash mixture well, then return it to the pot. Add the heavy cream, Parmesan cheese, sage, nutmeg, smoked paprika, salt, and pepper. Stir until well combined. This is where your Butternut Squash Casserole transforms into pure magic!
4. Pour the squash mixture into the prepared baking dish. In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle evenly over the top of the casserole. We’re going for that golden-brown, crunchy topping that everyone will fight over.
5. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly. The Butternut Squash Casserole should look golden brown and bubbly. In my kitchen, this easy butternut squash casserole takes exactly 28 minutes. Don’t stress – your Butternut Squash Casserole is going to be incredible!
6. Let the casserole cool for a few minutes before serving. This allows the flavors to meld together even more. While your Butternut Squash Casserole is working its magic, grab your camera – this is Instagram gold!

Here’s where most people mess up their Butternut Squash Casserole – they don’t drain the squash mixture well enough. This can lead to a watery casserole. Make sure to drain it thoroughly for the best results! You’ll know your Butternut Squash Casserole is perfectly done when the topping is golden brown and the casserole is bubbling around the edges. It should smell heavenly!

For more bold flavor adventures, check out my recipe for Caramel Apple Sangria Recipe! You can find another version of this Vegan Butternut Squash Casserole from Steph Sunshine.

PRESENTATION:

Presentation is key, amigos! For maximum impact, serve this Butternut Squash Casserole in the baking dish straight from the oven. The bubbly, golden-brown topping is a showstopper! Garnish with a few extra sprigs of fresh sage for a pop of color.

This Butternut Squash Casserole pairs perfectly with roasted chicken, pork tenderloin, or even a hearty vegetarian lentil loaf. For a true flavor explosion, serve it alongside some roasted Brussels sprouts with balsamic glaze. People absolutely lose their minds when I serve this Butternut Squash Casserole at Thanksgiving. It’s a guaranteed crowd-pleaser!

This Butternut Squash Casserole absolutely slays at dinner parties! It’s unexpected, flavorful, and always a hit. Turn leftover Butternut Squash Casserole into a killer soup! Simply blend it with some extra broth and a swirl of cream.

For a seasonal variation, try adding some cranberries and pecans to the topping for a festive Thanksgiving casserole.

If you need some more flavor in your life, give Oatmeal Raisin Cookies a try.

FAQs:

• Can I make this Butternut Squash Casserole ahead of time?

  Absolutely! Assemble the casserole, but don’t bake it. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, remove the plastic wrap and bake as directed, adding an extra 10-15 minutes to the baking time. In my testing, I found that making it ahead of time actually enhanced the flavors!

• Can I freeze this Butternut Squash Casserole?

  Yes, you can! Bake the casserole completely, then let it cool thoroughly. Wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) until heated through. My familia loves having this on hand for quick weeknight meals!

• What if I don’t have fresh sage?

  Dried sage can be used, but use only 1 teaspoon as it’s more concentrated. Fresh sage is always my go-to because it adds so much more flavor. It brings an earthy, aromatic quality that elevates the dish.

• Can I make this Butternut Squash Casserole spicier?

  Definitely! Add a pinch of cayenne pepper to the squash mixture for a little heat. Or, for a more intense flavor, try using a chili-infused olive oil to sauté the onion and garlic. The easy butternut squash casserole can definitely be spicier, don’t be shy!

• What if I don’t have Parmesan cheese?

  Pecorino Romano cheese is a great substitute. It has a similar salty, nutty flavor. You could also use a sharp cheddar cheese for a different twist. I have tried different variations in my kitchen and those two are the best substitutes.

• How do I know when my Butternut Squash Casserole is perfectly done?

  The topping should be golden brown and the casserole should be bubbling around the edges. A knife inserted into the center should come out clean. In my kitchen, this usually takes around 28 minutes.

• Can I add other vegetables to this Butternut Squash Casserole?

  Of course! Roasted Brussels sprouts, kale, or spinach would be delicious additions. Just add them to the squash mixture before baking. Don’t be afraid to experiment and make it your own! I’ve even added some roasted red peppers for a pop of color and flavor.

If you are looking for more variations, you can find them at Allrecipes.

CONCLUSION:

This Butternut Squash Casserole is more than just a recipe; it’s a flavor journey. It represents everything Cuba Queen stands for: bold flavors, unexpected twists, and the joy of sharing delicious food with the people you love. This dish is comforting, exciting, and totally unforgettable. It’s the perfect embodiment of my culinary philosophy.

My Butternut Squash Casserole Power Tips:

• Don’t overcook the squash! You want it tender, not mushy.
• Drain the squash mixture thoroughly! This will prevent a watery casserole.
• Don’t be afraid to experiment with spices! A pinch of cayenne or a dash of smoked paprika can add a delicious kick.

Some Butternut Squash Casserole variations that I love include adding cranberries and pecans for a festive touch, using different types of cheese for a unique flavor profile, and topping it with crispy fried onions for extra crunch. The version that gets the biggest reactions is the one with the cranberries and pecans. It’s the perfect combination of sweet and savory! I have also tried adding Sweet Marshmallow Popcorn Balls for something sweet to cut through the savory.

I have total confidence that you’ll make this Butternut Squash Casserole your own signature dish. Get ready to create some unforgettable flavor memories!

Now, go forth and conquer that kitchen, amigos! And don’t forget to share your Butternut Squash Casserole results with me! I can’t wait to see what delicious creations you come up with! 🔥🌮✨

Butternut Squash Casserole

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This creamy butternut squash casserole is a comforting and flavorful side dish perfect for holiday gatherings or a cozy weeknight meal. With a hint of sweetness and a crispy topping, it’s sure to be a crowd-pleaser.

• Author: Quinn
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 large butternut squash, peeled, seeded, and cubed
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1/4 cup butter, melted
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup pecan halves, chopped
• 1/4 cup bread crumbs
• 2 tablespoons brown sugar

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Instructions

1. Preheat oven to 375°F (190°C).
2. Steam or boil the cubed butternut squash until tender, about 15-20 minutes. Drain well.
3. In a large bowl, mash the cooked butternut squash.
4. Add heavy cream, maple syrup, melted butter, nutmeg, salt, and pepper. Mix until smooth and well combined.
5. In a separate bowl, combine chopped pecans, bread crumbs, and brown sugar.
6. Pour the butternut squash mixture into a greased 9×13 inch baking dish.
7. Sprinkle the pecan-crumb topping evenly over the squash mixture.
8. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is heated through.
9. Let stand for a few minutes before serving.

Notes

For a richer flavor, add a sprinkle of cinnamon to the butternut squash mixture. Serve warm as a side dish.