Go Back
As the leaves turn and the air becomes crisp, the culinary world welcomes the comforting embrace of seasonal ingredients, with butternut squash leading the charge. This vibrant, sweet vegetable not only embodies the essence of autumn but also transforms into a delightful centerpiece for family gatherings and holiday meals. The Butternut Squash and Sage Casserole captures the heartwarming flavors of this time of year, combining the creamy, nutty notes of roasted squash with the aromatic, earthy tones of sage. Whether served as a side dish at Thanksgiving or as a warm, inviting dinner option, this casserole promises to be a favorite at your table.

Butternut Squash and Sage Casserole

Discover the warmth of autumn with this Butternut Squash and Sage Casserole! Perfect for family gatherings or cozy dinners, this recipe combines roasted butternut squash with aromatic sage, creating a creamy, flavorful dish packed with nutrients. With hints of onion, garlic, and a crunchy breadcrumb topping, it’s a delightful side for Thanksgiving or a comforting main. Try it today for a taste of fall! #ButternutSquash #Casserole #FallRecipes #Sage #HealthyEating #ComfortFood
Pin Recipe Print Recipe

Ingredients
  

2 cups butternut squash, peeled and cubed

1 medium onion, chopped

3 cloves garlic, minced

1 ½ cups vegetable broth

1 cup heavy cream

½ cup grated Parmesan cheese

1 cup breadcrumbs

2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)

2 tablespoons olive oil

Salt and pepper to taste

Optional: ½ cup toasted pumpkin seeds for garnish

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook Squash: Add the cubed butternut squash to the skillet. Pour in the vegetable broth, season with salt and pepper, and bring to a simmer. Cook for about 10-15 minutes until the squash is tender but not mushy.

        Combine Ingredients: Remove the skillet from heat and stir in the chopped sage and heavy cream. Mix well to combine.

          Assemble Casserole: Transfer the squash mixture to a greased 9x13 inch baking dish. Sprinkle the grated Parmesan cheese evenly over the top.

            Add Breadcrumbs: In a small bowl, combine the breadcrumbs with a drizzle of olive oil and a pinch of salt and pepper. Mix until the breadcrumbs are coated, then evenly distribute them over the casserole.

              Bake: Bake in the preheated oven for 25-30 minutes, or until the breadcrumbs are golden and crispy. You can also broil for an additional 2-3 minutes if needed to achieve a deeper golden color.

                Serve: Remove from oven, let it cool for a few minutes, and garnish with toasted pumpkin seeds if desired before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6