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Butternut Squash Casserole with Gruyere and Panko Breadcrumbs Recipe

★★★★★

4.5 from 142 reviews
  • Author: Ethan
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Butternut Squash Casserole is the ultimate comfort food combining tender roasted butternut squash with a creamy Gruyere cheese sauce, topped with a crunchy, buttery panko and pecan crust. Perfect for cozy family dinners or holiday gatherings, this hearty casserole blends savory herbs, rich cream, and toasted nuts for a flavorful and satisfying dish.

Ingredients

Scale

Butternut Squash

  • 2 medium butternut squash (about 4–5 pounds total), peeled, seeded, and cubed into 1-inch pieces
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste

Sauce and Aromatics

  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • ½ cup vegetable broth
  • 1 cup heavy cream
  • 1 ½ cups Gruyere cheese, shredded (divided into 1 cup and ½ cup portions)

Topping

  • 1 cup panko bread crumbs
  • 4 tablespoons butter, melted
  • ½ cup Parmesan cheese, grated
  • ½ cup pecans, chopped (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash and baking the casserole.
  2. Prepare Squash: Peel, seed, and cut the butternut squash into 1-inch cubes to ensure even roasting.
  3. Season Squash: Toss the squash cubes with 3 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper to coat evenly.
  4. Roast Squash: Spread the seasoned squash in a single layer on a baking sheet. Roast in the oven for 25-30 minutes until tender and slightly caramelized, turning once halfway through cooking.
  5. Sauté Onion: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for about 5-7 minutes until softened and translucent.
  6. Add Garlic and Herbs: Stir in the minced garlic, fresh sage, and thyme. Cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
  7. Deglaze Pan: Pour in the vegetable broth to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the broth simmer for 1-2 minutes to slightly reduce.
  8. Add Heavy Cream: Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and cook for 5-7 minutes until the sauce thickens slightly.
  9. Incorporate Gruyere: Remove the pan from heat and stir in 1 cup of shredded Gruyere cheese until melted and the sauce is smooth and creamy.
  10. Season to Taste: Taste the sauce and adjust seasoning with additional salt and pepper as needed for balance.
  11. Combine Squash and Sauce: Gently fold the roasted butternut squash into the creamy Gruyere sauce, ensuring the squash is evenly coated.
  12. Transfer to Baking Dish: Pour the squash and sauce mixture into a greased 9×13 inch baking dish, spreading it out evenly with a spatula.
  13. Melt Butter: In a small bowl, melt the butter completely to prepare for the topping.
  14. Combine Breadcrumb Topping Ingredients: Add the panko bread crumbs, grated Parmesan cheese, and melted butter to the bowl. Mix well until the crumbs are evenly coated and combined.
  15. Add Pecans (Optional): Stir in chopped pecans if using, to add a crunchy and nutty texture to the topping.
  16. Sprinkle Topping: Evenly sprinkle the breadcrumb and pecan mixture over the casserole, then top with the remaining ½ cup shredded Gruyere cheese for extra cheesiness.
  17. Bake: Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
  18. Let it Rest: Remove the casserole from the oven and let it rest for 5-10 minutes before serving to allow the flavors to meld and the dish to set.

Notes

  • You can substitute fresh herbs with dried herbs at half the quantity if fresh isn’t available.
  • To make this dish vegetarian, ensure the vegetable broth is vegetarian-friendly and no animal-based rennet is used in the cheese.
  • Pecans are optional but add a delightful crunch and nutty flavor to the topping.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven.
  • For a lighter version, you can use half-and-half instead of heavy cream, though the casserole will be less rich and creamy.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Keywords: butternut squash casserole, roasted squash, creamy casserole, Gruyere cheese casserole, comfort food, fall recipes, holiday side dish

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Find it online: https://theethankitchen.com/butternut-squash-casserole-with-gruyere-and-panko-breadcrumbs-recipe/