Welcome to the cozy embrace of autumn with this Harvest Squash Casserole. Perfectly roasted butternut squash mingles with savory onions and a cheesy, crispy topping. It’s a warm and satisfying dish that captures the essence of the fall season.
The star of this dish is the butternut squash, which brings a natural sweetness and creamy texture when roasted. Yellow onion and garlic add depth and savory notes. The breadcrumbs mixed with Parmesan cheese create a delightful crispy topping. A touch of heavy cream enriches the dish, while unsalted butter helps brown the topping. Olive oil is used for roasting and sautéing, adding a subtle richness. Seasonings like salt, black pepper, dried thyme, and dried rosemary enhance the flavors, and fresh parsley adds a pop of color and freshness.
This casserole pairs beautifully with roasted chicken or turkey, making it an ideal side for holiday meals. For a vegetarian option, serve it alongside a hearty green salad or steamed green beans to balance the richness of the dish.
Start by preheating your oven to 375°F (190°C). This ensures it's hot and ready when you need it. While the oven is warming, peel your butternut squash with a sturdy peeler and cut it into 1-inch cubes. A good sharp knife helps here. Toss these cubes in a bowl with olive oil, salt, pepper, thyme, and rosemary until they’re well coated. Spread them out on a baking sheet, trying not to crowd them, and roast for about 25 minutes. They should be tender when you poke them with a fork.
While the squash is roasting, grab a skillet and heat a bit of olive oil over medium heat. Add your sliced onions and garlic, cooking until the onions are soft and translucent — this should take about 5 minutes. Keep an eye on the garlic so it doesn't burn.
Once the squash is ready, take it out and let it cool for a moment. In a large bowl, combine the roasted squash with the sautéed onions and garlic. Pour in the heavy cream and stir in half of the grated Parmesan cheese. Mix well until everything is nicely coated.
Transfer this mixture into a greased casserole dish, spreading it evenly. In a separate small bowl, mix the breadcrumbs with the remaining Parmesan cheese, melted butter, and chopped parsley. Sprinkle this mixture over the squash in the casserole dish, ensuring an even layer.
Place the casserole back into the oven and bake for another 20 minutes. You’re looking for a golden-brown and crispy top. Once done, remove it from the oven and let it cool slightly before serving.
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