There’s just something about a creamy, cheesy butternut squash gratin that feels like a warm hug on a chilly day. The rich Gruyère, cozy spices, and velvety cream sauce come together in the most delicious way.
Butternut Squash Casserole
This recipe is similar to my pumpkin bacon bake just minus the meat.
It may look fancy, but it couldn’t be easier to make—just a handful of simple ingredients and one pan! Perfect for the holidays, Sunday dinners, or anytime you’re craving a little comfort.
If you love cheesy casseroles, check out my spinach gratin, potato gratin or cheesy broccoli bake for more inspiration!
Can I add a protein to this dish?
Absolutely! Cooked bacon, sausage, or shredded/ground chicken make great additions.
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Ingredients
- Butternut squash – Sweet, slightly nutty, and perfect for gratins. Peel, remove the seeds, and slice into thin half-moons so it cooks evenly. Whatever you have left over, use it to make these cute roasted squash bites.
- Olive oil – A little drizzle helps roast the squash, adding depth to the flavor. If you’re out, melted butter works too.
- Gruyère cheese – Rich, nutty, and oh-so-melty! If you don’t have Gruyère, try sharp cheddar or even Parmesan for a different twist. I love how Gruyère creates that irresistible golden crust on top!
- Heavy cream – This is what makes the casserole ultra creamy and indulgent. Half-and-half works too if you want it a little lighter, but I say go for the full cream experience!
- Salt – Essential for bringing out all the flavors. Don’t skip this—seasoning is key!
- Nutmeg – Just a pinch adds a cozy warmth that complements the butternut squash beautifully. It’s subtle but makes a difference.
- Garlic powder – A hint of garlicky goodness without overpowering the dish. Fresh minced garlic works too if you prefer a stronger kick.
- Sage leaves or thyme sprigs – Fresh herbs bring a lovely earthy touch. Sage pairs perfectly with squash, but thyme is great too! I love tucking a few leaves between the layers for extra aroma.
- Black pepper – A little kick to balance out all the creamy, cheesy goodness. Feel free to add more if you like a bit of heat!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Butternut Squash Casserole
- Preheat the oven to 375°F.
- Prepare the squash – Cut the butternut squash in half, scoop out the seeds, peel, and slice thinly into half-moons using a mandolin or sharp knife.
- Mix the cream – In a bowl, whisk together the heavy cream, salt, black pepper, nutmeg, and garlic powder.
- Grease the pan – Lightly grease a 2-quart baking dish with butter or olive oil.
- Layer the squash – Arrange half of the squash slices in the bottom of the dish. I like to use irregular pieces on the bottom and save the more uniform slices for the top.
- Add the cream and cheese – Pour ⅓ of the cream mixture over the squash and sprinkle with grated cheese.
- Repeat the layers – Add the remaining squash slices, tucking sage leaves between some of the layers. Pour over the rest of the cream mixture and top with the remaining grated cheese.
- Bake covered – Cover the dish with foil and bake for 45 minutes.
- Bake uncovered – Remove the foil and bake for another 15 minutes, or until the top is golden brown and bubbly.
- For a crispy sage topping (optional):
- Melt butter – In a skillet over medium heat, melt 1 tablespoon of butter.
- Crisp the sage – Add 4-5 sage leaves and cook for about 30 seconds per side until crisp.
- Drain – Transfer to a paper towel to absorb excess oil, then sprinkle over the casserole before serving.
Tips
- Slice the squash evenly. Using a mandolin ensures uniform thickness for even cooking.
- Don’t skip the fresh herbs. Sage or thyme enhances the flavor beautifully.
- Make it ahead. Assemble the casserole up to a day in advance, refrigerate, and bake when needed.
- Try different cheeses. Parmesan, white cheddar, or fontina work well too.
- Add a crunchy topping. Sprinkle some Panko breadcrumbs or chopped pecans for extra texture.
What to Serve With Butternut Squash Casserole
I love serving this gratin alongside roasted meats or hearty salads. Here are some great pairings:
- Roast Chicken – A juicy, flavorful protein to balance the richness.
- Grilled Steak – The cheesy, creamy squash complements a well-seasoned steak.
- Sautéed Greens – Try garlicky spinach or kale for a fresh contrast.
- Cranberry Sauce – The tartness pairs beautifully with the sweet squash.
- Mashed Potatoes – Because you can never have too many creamy sides!
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.
- To Make Ahead. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
- To Reheat. Warm in a 350°F oven until heated through, or microwave individual portions.
More Pumpkin and Butternut Squash Recipes
- Quinoa Stuffed Butternut Squash
- Roasted Butternut Squash
- Beef Stuffed Butternut Squash
- Butternut Squash Risotto
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Recipe Card
Butternut Squash Casserole
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 20 ounces butternut squash, or pumpkin
- 1 tablespoon olive oil
- 1 ¼ cup Gruyère cheese, grated
- 1 cup heavy cream, cooking cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon nutmeg, grated
- ½ teaspoon garlic powder
- 5 sage leaves or thyme sprigs
- ¼ teaspoon black pepper
INSTRUCTIONS
- Preheat the oven to 375°F.
- Prepare the squash: Cut the butternut squash in half, scoop out the seeds, peel, and slice thinly into half-moons using a mandolin or sharp knife.20 ounces butternut squash
- Mix the cream: In a bowl, whisk together the heavy cream, salt, black pepper, nutmeg, and garlic powder.1 cup heavy cream, ½ teaspoon salt, ¼ teaspoon nutmeg, ¼ teaspoon black pepper, ½ teaspoon garlic powder
- Grease the pan: Lightly grease a 2-quart baking dish with butter or olive oil.1 tablespoon olive oil
- Layer the squash: Arrange half of the squash slices in the bottom of the dish. I like to use irregular pieces on the bottom and save the more uniform slices for the top.
- Add the cream and cheese: Pour ⅓ of the cream mixture over the squash and sprinkle with grated cheese.1 ¼ cup Gruyère cheese
- Repeat the layers: Add the remaining squash slices, tucking sage leaves between some of the layers. Pour over the rest of the cream mixture and top with the remaining grated cheese.5 sage leaves or thyme sprigs
- Bake covered: Cover the dish with foil and bake for 45 minutes.
- Bake uncovered: Remove the foil and bake for another 15 minutes, or until the top is golden brown and bubbly.
For a crispy sage topping (optional):
- Melt butter: In a skillet over medium heat, melt 1 tablespoon of butter.
- Crisp the sage: Add 4-5 sage leaves and cook for about 30 seconds per side until crisp.
- Drain: Transfer to a paper towel to absorb excess oil, then sprinkle over the casserole before serving.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Butternut Squash Casserole: FAQs
Squash releases moisture while baking. To avoid this, pat the slices dry before layering.
Similar to my pumpkin casserole, swap heavy cream with coconut milk and use a dairy-free cheese alternative.
Acorn squash or delicata squash work well in this recipe.
Julia
THE BEST!